Crispy Pork Schnitzel Recipe
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These delightful crispy pork schnitzel cutlets are uber-tasty and easy to make. Covered in a panko crumb breadcrumbs and deep-fried to perfection, you’ll love making this quick recipe for family dinner during the week.
Table of Contents
Why you’ll love this recipe
This pork schnitzel is a delicious traditional German recipe that features breadcrumb-coated pork cutlets. Typically, these cutlets are served with spaetzle (egg noodles) and gravy. This schnitzel recipe allows you to enjoy the same flavours of a comforting German meal without being stuck in the kitchen for hours.
This protein-packed recipe feels decadent. Yet, the ingredients are simple and easy to source at the store. You likely have most of the elements already in your kitchen!
I love keeping the seasoning for the pork schnitzel simple yet flavorful. Since it features simple seasoning, you can pair it with nearly any dish, like a Tricolore Salad, Mediterranean Pasta Salad with Basil Oil, or Moroccan Spiced Cous Cous.
What is pork schnitzel made of?
Also known as wiener schnitzel, Pork schnitzel is made with a pork cutlet that’s thinly pounded. Typically, it’s covered in an egg coating, flour, breadcrumbs, and seasoning. Then, it’s fried until crispy.
Ingredients
Pork Loin
Pork schnitzel recipes can be made with any lean pork cut, like pork tenderloin. You can also make it with lean meats like chicken and turkey.
Panko Breadcrumbs
These breadcrumbs are the key to making crispy schnitzel recipes. Standard breadcrumbs or gluten-free breadcrumbs can also work with this dish.
Dijon Mustard, Lemon Juice, Mayonnaise and Garlic
Mix together some tangy lemon juice, flavoursome Dijon, rich mayonnaise and fresh garlic paste to form the perfect Aioli and dipping sauce for this recipe.
See the recipe card for full information on ingredients and quantities.
How to make this recipe
- Meanwhile, press and mince the garlic with a knife and a pinch of salt to make the garlic paste (Image 1).
- Add the green beans to salted boiling water and boil for around 4 minutes, before draining the beans and rinsing with cold water (Image 2).
3. Add the Dijon mustard, lemon juice and mayonnaise to form the Aioli (Image 3).
4. Next, pound the pork loins until around 1 cm thin. This will reduce the fry time, which will reduce any drying out, allowing for the most tender meat (Image 4).
5. Now in 3 separate bowls. first combine the onion powder, garlic powder, paprika and panko breadcrumbs on a plate. Mix the spices and breadcrumbs together with the breadcrumbs (Image 5).
6. Then pour some flour on the second plate and whisk the egg on the third plate. Start by dredging the pounded pork in the flour, then coat with the egg wash and finally in the breadcrumbs.
If you want to double dredge (optional), go back into the egg wash and breadcrumbs for a second time. Bear in mind you might need more egg/breadcrumbs to do this! (Image 6).
7. Add around 1 cm of the rapeseed oil to a deep frying pan. Preheat the oil on a medium/high heat, so that when you add the pork into the pan, it sizzles but the oil doesn’t splatter and go crazy. I tested the heat by throwing in a tiny pinch of breadcrumbs.
Once the pork is added to the frying pan, set your timer to 2 minutes (Image 7).
8. Rotate once golden brown and repeat on the other side for another 2 minutes. Transfer to a wire rack and season with salt immediately. Depending on the size of your pan, you could do two at a time but be careful in ensuring they aren’t touching! (Image 8).
9. Make up the watercress and green beans (cold) salad and toss with extra-virgin olive oil, a squeeze of lemon and a pinch of salt and pepper (Image 9).
10. Serve the pork schnitzel with green salad and Aioli (Image 10).
Variations/ Adaptations
You can turn this delicious, easy pork schnitzel recipe into a gluten-free meal by swapping out the breadcrumbs for a gluten-free breadcrumbs. Additionally, you’ll need to switch the standard flour to a gluten-free option, like rice flour.
The other ingredients for these breaded pork cutlets are naturally gluten-free, so no further changes are necessary.
This schnitzel recipe can also be made vegan/vegetarian with a few swaps. Instead of pork, you can use thinly sliced tofu. A vegan egg alternative can be used as a replacement for the real egg in the breading step. The egg replacement must have a similar liquid consistency to help the panko crumbs stick to the tofu
Tips for the best results
Pound the pork into a thin cutlet.
Regardless of which cut of pork you decide to use, it’s essential to pound the pork into a thin cutlet with a meat mallet. Since the pork schnitzel will be fried, if the cutlets are too thick, the breading will burn on the outside, and the inside will be either raw or overly dry.
Coat the pork cutlets evenly with eggs.
Every cutlet must have an even coating of eggs, as it helps the breading stick to the pork while it cooks. Ensure all sides of each cutlet are covered in the egg coating before tossing them into the breadcrumbs.
Lightly coat the cutlets in breadcrumbs.
The key to great German pork schnitzel is ensuring you don’t overly coat the cutlets with breadcrumbs. Simply toss them in the breadcrumbs and shake off any excess before frying. There’s no need to press the crumbs into the cutlets.
Keep the oil temperature hot, but not too hot.
You can make the best schnitzel recipe by heating the oil to the proper temperature. You won’t get that deliciously golden, crispy exterior if the oil is not hot enough.
If the oil is too hot, the outside will burn on the cutlets before the meat is fully cooked. You can ensure the temperature is correct by checking it with a candy thermometer.
Enjoy these tasty recipes if you love pork; Pork Stroganoff, Gochujang Pork Ramen and Stir Fry Pork Udon Noodles
FAQs
There’s one primary difference between a pork cutlet and a schnitzel – pork schnitzel is a specific way of cooking a cutlet. A pork cutlet can be made from various parts of the pig, so long as it’s lean, boneless, and pounded into a thin piece of meat.
Traditionally, pork schnitzel is served either with lemon wedges or a noodle/potato side dish. However, you can also serve this recipe for schnitzel with salad, veggies, and even pasta. If you don’t mind mixing flavours, you’ll find that pork schnitzel is quite versatile.
Below are a few options for side dishes to serve with this pork chop schnitzel.
· Air Fryer Potato Wedges
· Cowboy Caviar (Enjoy as a side with crisps!)
· The Best Spicy Chili Oil Ramen Noodles
Usually, pork schnitzel is made from veal. However, it’s also common to see schnitzel made with boneless pork chops. You may also see traditional dishes incorporating other meats like chicken or turkey.
Other tasty recipes using pork for you to try ; Stir Fry Pork and Instant Noodles, Creamy Pork Thai Noodles and Swedish Gravy Spaghetti with Pork and Courgette Meatballs
If you tried this Crispy Pork Schnitzel Recipe, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x
Crispy Pork Schnitzel Recipe
Ingredients
- 180 g green beans (£0.89)
- 480 g pack of 4 pork loins (£2.18)
- 70 g panko bread crumbs (£1.25)
- 1 egg, whisked (£0.81/6)=(£0.14)
- 2 bags of watercress (£2.00)
- ½ lemon, juiced (£0.15)
Aioli
- 6 tbsp mayonnaise (£2.00/8)=(£0.25)
- 1 garlic clove, minced (£0.20)
- ¼ lemon, juice (£0.20)
- 1 tsp Dijon mustard (£0.37)
Cupboard Essentials
- Salt
- Flour for dusting
- 2 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tbsp extra virgin olive oil
- Rapeseed oil for shallow frying
Method
- Add the green beans to salted boiling water and boil for around 4 minutes. Meanwhile, mix the garlic paste (minced and pressed with a knife with a pinch of salt), Dijon mustard, lemon juice and mayonnaise to form the Aioli. Drain the beans and rinse with cold water.
- Pound the pork loin until around 1 cm thin. This will reduce the fry time which will reduce any drying out, allowing for the most tender meat.
- Combine the onion powder, garlic powder, paprika and panko breadcrumbs on a plate. Then on two separate plates, set out the flour and whisked egg. Start by dredging the pounded pork in the flour, then coat in the egg wash and finally in the breadcrumbs. If you want to double dredge (optional), go back into the egg wash and breadcrumbs for a second time. Bear in mind you might need more egg/breadcrumbs to do this!
- Fill a deep frying pan with rapeseed oil to a depth of around 1cm. Preheat the oil on a medium/high heat, so that when you add the pork into the pan, it sizzles but the oil doesn’t splatter and go crazy. I test the heat by throwing in a tiny pinch of breadcrumbs.
- Then, once the pork is added to the frying pan, set your timer to 2 minutes, rotating once golden brown and repeating on the other side for another 2 minutes. Transfer to a wire rack and season with salt immediately. Depending on the size of your pan, you could do two at a time but be careful in ensuring they aren’t touching!
- Toss watercress and green beans (cold) with extra-virgin olive oil, a squeeze of lemon and a pinch of salt and pepper.
Notes
- Pound the pork into a thin cutlet to prevent burning and uneven cooking.
- Coat the pork cutlets evenly with eggs to help the breading stick.
- Lightly coat the cutlets in breadcrumbs, shaking off excess before frying.
- Keep the oil temperature hot, but not too hot, for a golden and crispy exterior.
Nutrition
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