Crispy German Pork Schnitzel (Printer-Friendly)
Juicy pork cutlets coated with seasoned breadcrumbs, fried until crisp, and finished with lemon for a zesty touch.
# What You’ll Need to Cook:
→ For the Pork Schnitzel
01 -
4 boneless pork loin chops, about 1.5 cm thick
02 -
Salt, to taste
03 -
Freshly ground black pepper, to taste
→ For the Breading Station
04 -
60 g all-purpose flour
05 -
1 teaspoon garlic powder
06 -
1 teaspoon onion powder
07 -
2 large eggs
08 -
30 ml whole milk
09 -
120 g panko breadcrumbs
→ For Frying and Garnish
10 -
60 ml canola oil or olive oil
11 -
30 g unsalted butter
12 -
Lemon wedges, to serve
# Steps to Prepare:
01 -
Place each pork chop between two sheets of plastic wrap and use a meat mallet to gently pound to 0.5 cm thickness.
02 -
In a shallow dish, mix flour, garlic powder, onion powder, salt, and pepper. In a second bowl, whisk together eggs and milk. Place panko breadcrumbs in a third shallow dish.
03 -
Dredge each pork chop first in the seasoned flour, shaking off excess, then dip in the egg mixture, and finally coat thoroughly with panko breadcrumbs.
04 -
Lay the breaded chops on a plate and refrigerate, uncovered, for 5 to 10 minutes to allow the coating to set.
05 -
Heat half of the oil and half of the butter in a large skillet over medium-high heat. Once hot and bubbling, add 2 pork schnitzels and cook for 2–3 minutes per side until golden and crisp. Drain on a wire rack set over a baking tray.
06 -
Wipe out the pan, add the remaining oil and butter, and fry the remaining schnitzels as before.
07 -
Serve immediately with fresh lemon wedges.
# Extra Cooking Tips:
01 -
Pound the pork evenly for uniform cooking and a tender texture.
02 -
Firmly press breadcrumbs onto the pork to ensure an even, crisp crust.
03 -
Chilling before frying helps breading adhere during cooking.
04 -
Fry in batches and avoid overcrowding for optimal crispiness.
05 -
Best served immediately but can be reheated in a hot oven for a crunchy texture.