friedgermanquickcrispyweeknight

Crispy Pork Schnitzel

Name: Crispy Pork Schnitzel
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1.5 lbs Boneless pork loin, sliced into 1/2-inch cutlets; 1 cup All-purpose flour; 3 Eggs, beaten; 2 cups Panko or fine breadcrumbs; 2 tsp Kosher salt; 1 tsp Black pepper; 1 tsp Paprika; 1 cup Vegetable oil, for frying; 1 Lemon, cut into wedges; 2 tbsp Fresh parsley, chopped

35 min 4 servings Easy

Cut used: Pork Loin pork →

Prep

20 min

Cook

15 min

Total

35 min

Schnitzel turns pork loin into thin, quick-cooking cutlets that fry up with a shatteringly crisp breadcrumb crust in a matter of minutes. Pounding the cutlets thin not only tenderizes the lean meat but ensures fast, even cooking so the crust browns before the interior overcooks. The classic three-step breading — flour, egg, breadcrumbs — is simple but technique matters: press gently and don't skip the resting step before frying.

What Ingredients Do You Need?

1.5 lbs Boneless pork loin, sliced into 1/2-inch cutlets
1 cup All-purpose flour
3 Eggs, beaten
2 cups Panko or fine breadcrumbs
2 tsp Kosher salt
1 tsp Black pepper
1 tsp Paprika
1 cup Vegetable oil, for frying
1 Lemon, cut into wedges
2 tbsp Fresh parsley, chopped

How Do You Make Crispy Pork Schnitzel?

1
Pound the cutlets
Place pork cutlets between plastic wrap and pound with a meat mallet until about 1/4-inch thick and even throughout.
2
Season
Season both sides of the cutlets with salt and pepper.
3
Set up breading station
Set up three shallow dishes: flour, beaten eggs, and panko mixed with paprika.
4
Bread the cutlets
Dredge each cutlet in flour, shaking off excess, then dip in egg, then press firmly into the breadcrumbs to coat evenly on both sides.
5
Rest briefly
Let the breaded cutlets rest on a wire rack for 10 minutes so the coating adheres well during frying.
6
Fry
Heat oil in a large skillet to 350°F. Fry cutlets in batches for 2-3 minutes per side until deeply golden and cooked through to 145°F.
7
Drain
Transfer to a wire rack or paper towels to drain excess oil, keeping them crisp rather than soggy.
8
Serve
Serve immediately with lemon wedges and a sprinkle of fresh parsley.

What Are the Pro Tips for This Recipe?

💡 Pound the cutlets to an even thickness for consistent cooking and maximum tenderness.
💡 Letting the breaded cutlets rest before frying helps the crust stay intact instead of flaking off in the oil.
💡 Fry in batches to keep the oil temperature steady; overcrowding leads to soggy breading.
💡 A splash of lemon juice right before eating brightens the richness of the fried crust.