Easy Pork Schnitzel
We finally come across to a dish that I probably make the most at my house, since it’s my husband’s favorite. Pork schnitzel or chicken schnitzel is such a classic and if you’ve never had one before, I promise you will love it. This is an easy recipe that the whole family will enjoy! Crispy breaded pork cutlets, fried to a crisp perfection, you can’t go wrong!
Easy To Make Simple Ingredient List Delicious Comfort Food
Although pork schnitzel is a popular German dish, it is also a dish that was often on our dinner table growing up. This was a common dinner on a weeknight, or sometimes they were perfect for a Sunday night family dinner. This recipe has been a favorite to this day!
Ingredient Notes
Pork cutlets – You’re going to be pounding your pork out to be nice and thin so it’ll be a lot easier if you start out with some cutlets that are already thin. Vegetable oil – You need an oil with a high smoke point to fry the schnitzel. Peanut, safflower, sunflower, or canola oil will work as well. Eggs – I used large eggs for this recipe. Since we’re using them to dredge the pork, you can use any size or type that you have handy. All-purpose flour – Flour is a must for this recipe. With the egg, it will bind those breadcrumbs to your pork for a nice crispy schnitzel. You can use gluten-free flour if you want. Breadcrumbs – Traditionally these are done with regular breadcrumbs which is my favorite, but I have made these with Panko as well, so use what you have on hand. Salt and pepper – You can season to your own preference.
How To Make Pork Schnitzel
Tips
Leftovers
Store your schnitzel in an airtight container in the fridge, and it will last 3-4 days. To reheat, place it on a baking sheet and bake at 400°F for 10-15 minutes, and turn halfway through. This isn’t a great one to reheat in the microwave because the breading will get soggy.
Freezing
You can also freeze your schnitzel if you’d like! They will store well in either a large freezer bag, or an airtight container. Lay them all flat on a baking sheet, cover with plastic wrap, and freeze for an hour before putting them in a container. This will prevent them from sticking and freezing into a lump. To reheat, bake the frozen pieces at 400°F for 25 minutes, turning halfway through.
More Great Recipes To Try
Chicken SchnitzelCilantro Lime Chicken with Strawberry SalsaItalian Breaded Pork ChopsJägerschnitzelCrispy Chicken Cutlets
