Schnitzel is the king of German comfort food. Thin, crispy, golden pork cutlets. Pounded tender. Breaded. Fried until shatteringly crisp. Serve with lemon and parsley. 20 minutes. You’re welcome.
Step-by-Step Instructions
1
1
Pound Pork
- Place pork chops between two sheets of plastic wrap. Pound with a meat mallet or rolling pin to ¼-inch thickness.
- Season both sides with salt, pepper, and paprika.
2
2
Set Up Breading Station
- Bowl 1: Flour.
- Bowl 2: Beaten eggs.
- Bowl 3: Panko breadcrumbs.
3
3
Bread Pork
- Dredge each pork cutlet in flour (shake off excess). Dip in egg. Press firmly into panko, coating both sides.
4
4
Fry
- Heat ¼ inch of oil in a large skillet over medium-high heat.
- Fry schnitzel 2-3 minutes per side until golden brown and crispy. Work in batches to avoid crowding.
- Drain on a wire rack (not paper towels — keeps crust crispy).
5
5
Serve
- Garnish with parsley. Serve immediately with lemon wedges. Squeeze lemon over the top. That’s the German way.
Summary
Prep Time: 10 min | Cook Time: 10 min | Total: 20 min
Yield: 4 servings | Difficulty: Easy
Storage Notes
Best fresh. Fridge 3 days. Reheat in oven or air fryer at 375°F for 8-10 minutes (crispy returns). Never microwave — schnitzel gets sad and soggy. Freeze uncooked breaded schnitzel for 3 months.
