The key to perfect schnitzel is getting the pork cutlets thin enough – about ¼ inch thick. If your butcher hasn’t already done this, you’ll need to pound them yourself between plastic wrap or parchment paper. Use a meat mallet or even a rolling pin, working from the center outward until they’re evenly flattened.

The secret I learned from a German chef is fresh paprika. Not the dusty stuff that’s been sitting in your spice rack for two years, but freshly ground paprika that still has some bite to it. This gets mixed right into the seasoning for the pork and makes an enormous difference in flavor.

Your breading station should have three shallow dishes: flour seasoned with salt and pepper, beaten eggs, and fine breadcrumbs. Some people swear by panko, but traditional German breadcrumbs work better here – they create a more even, delicate crust that doesn’t overwhelm the meat.

The oil temperature is crucial. Too hot and the coating burns before the pork cooks through; too cool and you get greasy, soggy schnitzel. Medium-high heat works best, and you’ll know it’s ready when a pinch of breadcrumbs sizzles immediately when dropped in.

Don’t crowd the pan – cook one or two cutlets at a time depending on their size. They should sizzle vigorously when they hit the oil and take about 2-3 minutes per side. The coating should be deep golden brown and the pork should reach 145°F internal temperature.

Let them drain on paper towels for just a minute, then serve immediately. Schnitzel waits for no one – the coating starts to lose its crispness quickly. Traditionally served with lemon wedges, boiled potatoes, and a cucumber salad, but french fries and a cold beer work perfectly too.

Best Pork Schnitzel

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Crispy, golden-brown, and packed with flavor, this classic pork schnitzel is inspired by the heart of Germany’s culinary traditions. A touch of fresh paprika elevates the dish, creating the perfect balance of crunch and seasoning.

• Author: Don Nicholas
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: Serves 4
• Category: Entrees

Ingredients

• Pork cutlets (thinly pounded)
• All-purpose flour
• Eggs (beaten)
• Bread crumbs
• Fresh paprika (the elusive secret)
• Salt and pepper (to taste)
• Vegetable oil (for frying)

Cook Mode Prevent your screen from going dark

Instructions

1. Start by seasoning the pork cutlets with salt, pepper, and a generous dusting of fresh paprika.
2. Dredge the cutlets in flour, dip them into beaten eggs, and then coat with breadcrumbs.
3. Heat vegetable oil in a pan over medium-high heat. Fry the schnitzel until golden brown on both sides.
4. Remove from the pan and let them rest on a paper towel to soak up excess oil.
5. Serve hot, garnished with a sprinkle of fresh paprika for that extra burst of flavor.

If you try this Pork Schnitzel, let me know what you think!