This classic, German-style pork schnitzel is made with boneless centre-cut pork loin chops, pounded very thin, coated in fine breadcrumbs and shallow-fried until crisp and golden.
The key to schnitzel that stays crisp and tender is pounding the pork very thin, chilling the breaded cutlets uncovered for one hour, and frying them in enough hot oil to let them float rather than sit on the pan. Pork loin chops are my favourite easy-to-find cut for a classic, full-sized pork schnitzel.
I learned to take schnitzel seriously during my university years in Kitchener-Waterloo, home to the largest Oktoberfest celebration outside Germany.
I picked up a few tips for schnitzel making back then, that have served me well over the years of making schnitzel at home. And I’m going to share all the little tips and tricks with you, so you can enjoy perfect, pork schnitzel at home. So don’t be put off by my wordiness. Schnitzel is easy, I just take my schnitzel seriously :)
- Ingredients and substitutions
- How to make pork schnitzel with pork loin chops: step-by-step
- How to make pork schnitzel with pork loin chops: video
- Recipe tips!
- The three rules for crispy pork schnitzel
- Schnitzel FAQ
- How to serve pork schnitzel
- What to serve with pork schnitzel
- How to store and reheat schnitzel
- Get the Recipe: Classic Pork Schnitzel with Pork Loin Chops
- More German recipes to love!
Ingredients and substitutions
A few notes about the key ingredients …
Boneless centre-cut pork loin chops – This is an easy-to-find, classic choice that produces larger, dinner-plate-size schnitzel. I will sometimes use the thinner pork loin chops, often labelled as “fast fry”. They are about 1/2-inch thick. They require less pounding and while they produce smaller schnitzel, they are easier to fit 2 or 3 in a skillet at one time.
Breadcrumbs – For classic German-style schnitzel, use dried, unseasoned breadcrumbs. Avoid Italian-seasoned breadcrumbs, which will introduce flavours inconsistent with classic schnitzel.
How to make pork schnitzel with pork loin chops: step-by-step
This is visual summary of the steps to make this recipe. Scroll down to the Recipe Card below for the complete list of ingredients and instructions.
- Pound the boneless pork loin chops until very thin.
- Bread the schnitzel by dipping in flour, egg and then breadcrumbs.
- Chill the breaded pork for 1 hour.
- Shallow-fry in oil until crispy and golden.
Step 1: Trim any fat from the boneless pork loin chops and pound very thin (about 1/4-inch). Cut small slits on the edges to prevent curling when cooking.
Step 2: Set up a breading station with the seasoned flour, beaten eggs and breadcrumbs.
Step 3: Start by dredging the pork in the seasoned flour on both sides.
Step 4: Dip the floured pork into the beaten egg, coating both sides and letting the excess drip off.
Step 5: Finally, press the egg-coated pork into the breadcrumbs on both sides, until well coated.
Step 6: Place the breaded pork onto a wire rack. Repeat with the remaining pork, then place the wire rack into the refrigerator to chill for 1 hour.
Step 7: When ready to cook, heat about 1/2-inch of oil in a large skillet over medium heat. Add the breaded pork to cook.
Step 8: When the edges turn golden, flip and cook the other side. Then flip again to finish the first side briefly.
Step 9: Transfer to a wire rack. Serve immediately or place into a 200F oven to keep warm while you cook the remaining schnitzel.
How to make pork schnitzel with pork loin chops: video
Recipe tips!
- I like to make a schnitzel breading station on a sheet of parchment paper, as shown above in the step-by-step photos. This makes for easy clean-up!
- If you’re cooking many batches of schnitzel, you will need to top up the oil level after a few batches and completely replace and reheat the oil after about 3 batches. Allow the oil to re-heat thoroughly before proceeding.
- Schnitzel is best cooked with the shallow-fry method and I don’t recommend deep frying schnitzel. Schnitzel should not be that crispy and it’s way more work than is necessary.
The three rules for crispy pork schnitzel
- Pound it very thin – The pork should be thin enough that the cooked crumb coating is as substantial as the meat.
- Chill the breaded cutlets before frying – Chill the breaded pork cutlets on a wire rack, in the refrigerator, for one hour so the coating dries and adheres.
- Shallow-fry in enough hot oil – Use about 1/2 inch of neutral oil so that the schnitzel floats slightly instead of touching the pan. Fry without crowding the pan, doing multiple batches, if necessary.
Schnitzel FAQ
While pork schnitzel can be made from a variety of cuts, the easiest choice for home cooks is boneless centre-cut pork loin chops.
Pork tenderloin can be used for schnitzel, but I prefer boneless centre-cut pork loin chops for a more classic, full-sized schnitzel. Pork tenderloin is usually sliced into small medallions before pounding, so it produces smaller cutlets and is a different preparation from the pork loin chop schnitzel shown here.
I recommend using store-bought, unseasoned dried breadcrumbs for schnitzel. I prefer not to use Italian-style dried breadcrumbs, as the added flavours are not needed in schnitzel. Fresh breadcrumbs are not recommended, as they are likely to be both not dry enough or not uniformly fine enough to produce a nice schnitzel breading.
While Panko will technically work, if your goal is to make classic German-style schnitzel, dried breadcrumbs are recommended. Panko would produce a lighter, less uniform coating than a typical schnitzel breading.
Schnitzel needs to be thin. Even if you start with thin pork loin chops, you will need to pound them even thinner. Hopefully, you have a meat pounder to do the job, if not, grab your cast-iron skillet or a rolling pin and use it to pound the pork. Do this on a cutting board. Keep pounding until it is as thin as it can possibly be without tearing or falling apart.
The single best tip for cooking schnitzel at home is to allow the breaded pork to rest/chill in the fridge for one hour before frying. Simply bread the pork, then lay on a wire rack in a single layer. Place into the fridge, uncovered, for one hour before cooking. This step dries the breading and ensures it will stick perfectly to the meat during the frying process.
The absolutely best way to perfect schnitzel is to shallow-fry in neutral-tasting cooking oil (vegetable oil, canola oil, peanut oil or sunflower oil). So you don’t need to use a lot of oil, but you want to use enough oil so that the schnitzel will slightly “float” in the oil as it cooks. I usually aim for about 1/2-inch of oil to start and I will top it up as I go, as needed.
Place a wire rack on top of a baking sheet. Place the freshly fried schnitzel onto the wire rack and place into a 200F oven to keep warm. Don’t stack or overlap the schnitzel, to prevent the breading from becoming soggy.
I recommend 1 hour ahead, though it can be stretched up to 2 hours, in a pinch. Any longer and the breading will begin to pick up moisture from the pork and create a soggy breading. If you’d like to do some advance preparation, you can pound the pork up to one day ahead and refrigerate; bread it only 1 to 2 hours before frying.
How to serve pork schnitzel
Serve schnitzel hot and freshly fried so the crust is perfectly crisp. Garnish with a fresh lemon wedge for squeezing. I love serving schnitzel with lingonberry jam (yes, the IKEA jam!) as the tart, cranberry-like flavour pairs perfectly with pork schnitzel. A mushroom gravy served on top will make it a Hunter’s Schnitzel.
What to serve with pork schnitzel
Schnitzel is often served with potatoes – either potato salad (German-style would be perfect!), fried potatoes or sometimes boiled potatoes. I think mashed potatoes are a fine side, as well. Add a salad, cucumber salad or a green vegetable to round it out, if you like.
How to store and reheat schnitzel
Refrigerate cooked schnitzel for up to 3 days, then reheat in a 375F oven for 8-10 minutes or air fryer for 3-4 minutes, until hot and crispy. Avoid reheating in the microwave, as it will not re-crisp the schnitzel.
I don’t typically freeze cooked schnitzel, though it is an option if necessary to avoid waste. Reheat from frozen in a 350F oven for 15-20 minutes, or until crispy and hot.
Want to save this recipe?
Enter your email and I’ll send it to your inbox. Plus, you’ll get great new recipes from me every week!
By submitting this form, you consent to receive emails from Seasons and Suppers.
You can unsubscribe at any time.
Get the Recipe: Classic Pork Schnitzel with Pork Loin Chops
Ingredients
- 6 boneless, centre-cut pork loin chops, 1/2-3/4-inches thick
Breading:
- 1/2 cup all-purpose flour, unbleached recommended
- salt and freshly ground pepper
- 2 large eggs
- 2 Tablespoons water
- 2 cups dried plain (unseasoned) breadcrumbs, plus more as needed.
- 1/2 – 1 teaspoons seasoning salt
- vegetable, canola, peanut or sunflower oil, for shallow frying.
- lemon slices, for serving
Instructions
- Trim the boneless centre-cut pork loin chops of any fat along the edge. Pound very thin, almost, but not quite, to the point of tearing, about 1/4-inch thick. Using the point of a sharp knife, cut small, 1/4-inch slits every 2-inches around the outside edge of the cutlet. This helps to prevent the cutlet from shrinking and curling at the edges during cooking. Set aside.
- Set up a breading station with 3 large shallow plates (or make a breading station on a sheet of parchment paper for easy clean-up). Add the flour to the first plate, spreading it into an even layer. Season with some salt and freshly ground pepper. On the second plate, use a fork to whisk together the eggs and water. Scatter the breadcrumbs on the 3rd plate and add the seasoning salt. Stir to mix in well. To bread your pork: first press the pork into the flour, flouring both sides and shaking off any excess. Next lay the floured pork into the egg mixture and swirl it around a bit. Flip over and do the same on the other side. Lift and let excess egg drip off back onto the plate. Finally, lay the pork onto the plate with the breadcrumbs. Use your fingers or a spoon to move some of the breadcrumbs onto the top of the pork. Press down gently so that the underside gets nicely coated in crumbs, then flip over and press down again. Make sure you have an even layer of crumbs covering the entire piece of pork on both sides. If there are bare spots, sprinkle breadcrumbs over that area and press down onto the meat with the palm of your hand.
- Place the breaded pork onto a cooking rack set on top of a baking sheet. Repeat with each piece of pork, placing onto the cooling rack without overlapping at all. Place the baking sheet/cooling rack with the breaded pork into the fridge, UNCOVERED, for one hour.
- When it has been almost an hour, start heating your oil. Add oil to a heavy-bottomed, high-sided skillet to about 1/2-inch (or about 1/2 the height of your breaded pork). Heat oil over medium-high heat until hot. Test by taking a few crumbs from the pork and dropping them into the oil. They should immediately sizzle and quickly float to the top.
- Add 1-2 pieces of pork to the hot oil. Don't crowd the pan or overlap them. The schnitzel should lay flat and have a nice bit of space between. Allow to cook for about a minute, then use tongs to regularly check the progress of browning on the underside. You may need to adjust your heat down if they seem to be browning too quickly or up a notch if they aren't browning quickly enough. It should take about 3 minutes per side with the right temperature of oil and the proper thinness of the schnitzel. Once the underside is a deep golden brown, flip and brown the other side, then flip again to finish the first side a bit more. Remove to a cooling rack with a piece of paper towel under the bottom of the rack (not directly under the meat) to catch any drips. Repeat with remaining pork pieces. *If making lots and you want to keep them warm, place a wire rack on top of a baking sheet in a 200F oven and transfer the cooked schnitzel to the oven to keep warm and crispy. Don't overlap or stack the cooked schnitzel in the oven.
- Serve the schnitzel hot with lemon wedges for drizzling or try some lingonberry jam on the side (my favourite!).
Notes
Watch how to make it
More German recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress-free, rewarding and of course, delicious!
Love this schnitzel!! It is absolutely my go-to now. Simple, delicious and consistent :).
Question – do you think the waiting period in the fridge would be fine to leave for up to 24 hours? I would love to do the leg work on Sunday and make it on a Monday for example.
Thanks!
So glad you’re enjoying it, Matt :) As for making it ahead, I’m sorry to say that the breading really doesn’t hold up well if it sits much longer than an hour. So while it technically is possible to bread it further ahead, the compromise in the quality of the breading is significant. What I like to do ahead, though, is to pound out the pork ahead and refrigerate it. I find having the job done makes the process of breading/chilling and frying more manageable.
I never made schnitzels before but now you can be sure I will do this recipe again.
It turned out perfect and tasty. So crunchy. As well I will check out your other recipes to try out. Thanks from Ottawa.
So glad you enjoyed it, Carmen! Thanks so much :)
I would like to make this recipe for a group of 40. Is it possible to make ahead and put in a crockpot for serving later? Or will the coating get too mushy?
Hi Mary, yes, I’m afraid it would get mushy. About the only way to reheat schnitzel and retain the crispiness is to reheat it in the oven on a baking sheet. It’s never quite as nice as freshly cooked, but it’s not bad.
Can this be done in the oven?
Hi Steph and no, I’m afraid not. While it is technically possible to put them in the oven, you’ll find the results to be quite lacking.
Patricia – July, 2024 –
I have made this in the past and found the bottom almost burnt..now in re-reading today, I realize I did not use enough oil to “float” the schnitzel. My bad…
Excellent recipe. I want to cook & freeze these, and recrisp in the air fryer 🙂
So glad you are enjoying them Patricia and yes, freezing ahead is always a great idea! Thanks :)
I am making about 20 right now, trying to decide… Freeze them raw? Or cook then freeze when cooled and drained?
Ideas?
Hi Pat, I have never tried freezing them uncooked, so I can’t give you a definitive answer. I generally freeze them cooked which works out pretty well (reheating in the oven).
We loved this dish. Served it with mashed potatoes and homemade onion gravy.
So pleased you enjoyed it, Lori :) Thanks so much!
Other than creating a lot dishes, this Schnitzel was perfect. Was going to make a mushroom gravy but my mushrooms were beyond usable. Did have lemons and lingonberry jam.
My green beans had to be trashed so used frozen peas.
So glad you enjoyed it! Thanks :)
Best Schnitzel ever! Followed recipe exactly and my family were amazed. No need to ever use a different schnitzel recipe. Thank you!
So glad to hear, Kristine :) Thanks so much!
I’ve been working with a theatre company doing the Sound of Music and after listening to the songs every day I just have to make Schnitzel with noodles (spaetle actually) – “Doorbells and sleigh bells and schnitzel with noodles”. I should probably make crisp apple strudel too but thats too much work! Thanks for the recipe. Just noticing though that you discourage the use of garlic though it is a predominant ingredient in seasoning salt.
Thanks Shelly :) While there is a bit of garlic is seasoned salt, there is not enough to make it a dominant flavour, generally. I really just wanted to suggest that classic schnitzel should not be garlic-y, in case anyone was thinking of adding garlic salt or powder to the mix.
I made this last night and followed the recipe exactly. It was so tender and delicious. This will now be my go to recipe for pork. Thank you so much.
So glad you enjoyed it, Nikki :) It’s a favourite here, too. Thanks so much!
Hi Jennifer…..Can the schnitzel be air-fried?…..Gigi
Hi Gigi, technically, you can put just about anything into an air-fryer, but if you want to enjoy a good and proper schnitzel, it really needs to be shallow fried in oil, as detailed. An air-fried schnitzel would be lacking in both flavour and texture.
can I make schnitzel and refrigerate it to cook the next day?
Hi Ruth, I have never tried it, but I feel like it’s probably not ideal. Can I ask why you want to do it this way? You can “make it ahead” somewhat on the same day, as it needs to be refrigerated for 1 hour before cooking (which you could easily stretch out a bit more, if needed). I think if I really needed to make ahead a longer time ahead, I’d probably cook it, refrigerate and then “re-crisp” in the oven to serve.
Best homemade schnitzel ever! i did use homemade crumbs but I toasted them first and seasoned them with seasoning salt like you suggested. We used to get schnitzel at The Marienbad or The Budapest Restaurants in London, ON. It has been a few years since we have been able to get to either restaurant, so thank you so much for providing such an amazing recipe!
So glad you enjoyed it, Elizabeth :) Thanks so much!