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Crispy German Schnitzel

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A quick and easy homemade German schnitzel recipe featuring tender pork loin chops with a crispy, golden breadcrumb coating, perfect for family meals and gatherings.

Ingredients

Scale
  • 4 boneless pork loin chops (about 6 oz / 170 g each), trimmed and pounded thin (about 1/4 inch / 6 mm thickness)
  • Salt and freshly ground black pepper
  • 1 cup (120 g) all-purpose flour
  • 2 large eggs, beaten
  • 1 cup (100 g) plain breadcrumbs (fresh or panko)
  • 1 teaspoon paprika
  • 2 tablespoons fresh parsley, finely chopped (optional)
  • 1/2 cup (115 g) unsalted butter (or half butter and half vegetable oil)
  • Optional lemon wedges, for serving

Instructions

  1. Trim any excess fat from the pork chops. Place one chop between two sheets of plastic wrap or parchment paper and gently pound until about 1/4 inch (6 mm) thick. Repeat with all chops.
  2. Season both sides of each pork cutlet with salt and freshly ground black pepper.
  3. Set up three shallow bowls or plates: one with flour, one with beaten eggs, and one with breadcrumbs mixed with paprika and chopped parsley.
  4. Dredge each pork cutlet first in flour, shaking off excess, then dip into beaten eggs, letting extra drip off, and finally press firmly into the breadcrumb mixture to coat evenly on both sides. Set aside.
  5. In a large skillet, melt butter over medium heat. Add vegetable oil if desired for higher smoke point. Heat fat until a breadcrumb sizzles immediately but does not smoke (around 320°F / 160°C).
  6. Fry 2 schnitzels at a time without overcrowding the pan for about 3 minutes per side or until golden brown and crisp. Flip gently with tongs or slotted spatula. Remove and drain on paper towels or wire rack. Repeat with remaining cutlets.
  7. Serve immediately with lemon wedges on the side.

Notes

Pat pork dry before dredging to help coating stick better and crisp up. Maintain medium heat to avoid greasy or burnt schnitzel. Fry in batches to keep oil temperature stable. Use butter and oil combo for flavor and higher smoke point. Flip gently to keep crust intact. For gluten-free, substitute flour and breadcrumbs with almond flour and gluten-free panko. For dairy-free, use neutral oil instead of butter. Schnitzel can be baked at 425°F (220°C) for 15-20 minutes on a wire rack for a lighter version.

Nutrition

Keywords: schnitzel, German schnitzel, crispy schnitzel, pork schnitzel, comfort food, easy dinner, breaded pork chops

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