Pork Schnitzel (Breaded and Fried Pork Cutlet) Recipe

Big, thinly pounded pork cutlets provide a more accessible take on classic Viennese schnitzel—the perfect meal to raise a beer to.

By
Michael Harlan Turkell
Michael Harlan Turkell: Contributing Writer at Serious Eats
Michael Harlan Turkell

Michael Harlan Turkell is a once-aspiring chef and now an award-winning food pho­tographer and writer. He has photographed many prominent chefs’ cookbooks, co-authored a few, and even wrote one of his own: ACID TRIP: Travels in the Word of Vinegar (2017).

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Updated September 15, 2023
Overhead view of pork schnitzel, served on a plate with a colorful vinegar-based coleslaw.

Serious Eats / Vicky Wasik

Why It Works

  • Using pork instead of the traditional veal makes this dish more accessible for most cooks and allows you to choose from a greater range of quality and cuts.
  • Frying one cutlet at a time ensures more even cooking and browning.

For hearty, down-to-earth fare to enjoy between sips of beer, you can't do much better than schnitzel, a breaded and fried cutlet that's traditionally big enough to overhang the sides of a plate. Though classic Viennese schnitzel is made with thinly pounded veal, pork is more accessible for most of us in the US, and just as tasty.

To balance out the richness of the fried pork, we recommend a helping of bright coleslaw with creamy chile vinaigrette and a hop-heavy brew, such as Sierra Nevada Torpedo, Great Divide Titan IPA, or Cigar City Jai Alai, on the side.

October 2018

Recipe Details

Pork Schnitzel (Breaded and Fried Pork Cutlet) Recipe

Prep 15 mins
Cook 25 mins
Active 45 mins
Total 40 mins
Serves 4 servings
Cook Mode (Keep screen awake)

Ingredients

  • Four (1-inch-thick) boneless pork loin chops (about 8 ounces/225g each)

  • Kosher salt and freshly ground black pepper

  • 1/2 cup all-purpose flour (2 1/2 ounces; 70g)

  • 3 large eggs, beaten

  • 2 cups (120g) panko bread crumbs

  • 3 cups (710ml) canola oil

Directions

  1. Working with one pork chop at a time, trim fat and sinew off the chop, then make a cut lengthwise down the middle of one 1-inch-thick edge, about 3/4 of the way through the chop, without cutting it into 2 separate pieces, making a butterfly slice.

  2. Place pork chop between two 12-inch-square pieces of plastic wrap and gently pound pork to 1/4-inch thickness, using a meat pounder or the bottom of a heavy 8-inch skillet. Repeat with remaining cutlets. Season pork cutlets with salt and pepper.

  3. Fill a wide, shallow bowl or high-rimmed plate with flour, a second bowl or plate with beaten eggs, and a third bowl or plate with panko.

  4. Working with one cutlet at a time, dredge a cutlet in flour with your left hand, shaking off excess. Transfer to egg dish, then turn pork with your right hand to coat both sides. Lift with your right hand and allow excess egg to drain off, then transfer to bread crumbs. With your left hand, scoop bread crumbs on top of pork, then gently press, turning pork to ensure a good layer of crumbs on both sides. Using your left hand, transfer cutlet to a clean parchment-lined baking sheet, then repeat with remaining cutlets. Be careful not to over-bread the cutlets.

  5. Heat oil in a 12-inch cast iron skillet over medium-high heat until shimmering and just shy of smoking. Working with one cutlet at a time, gently lower cutlet into hot fat, laying it down away from you to prevent both hot oil from splashing toward you and the cutlet from sticking to the bottom of the skillet. This should also help “waves” develop in the cutlet—the sign of true schnitzel success.

  6. Fry cutlet, adjusting heat as necessary to maintain a steady, vigorous bubble, until bottom side is browned and crisp, about 3 minutes. Flip cutlet and fry until second side is browned and crisp, about 3 minutes longer. Transfer to a wire rack set in a rimmed baking sheet and season lightly with salt. Repeat with remaining cutlets. Serve immediately with coleslaw and a cold beer.

Special Equipment

12-inch cast iron skillet, rimmed baking sheet, cooling rack

Read More

Nutrition Facts (per serving)
817Calories
52gFat
17gCarbs
67gProtein
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Nutrition Facts
Servings: 4
Amount per serving
Calories817
% Daily Value*
Total Fat 52g66%
Saturated Fat 10g49%
Cholesterol 321mg107%
Sodium 661mg29%
Total Carbohydrate 17g6%
Dietary Fiber 1g3%
Total Sugars 1g
Protein 67g
Vitamin C 0mg0%
Calcium 66mg5%
Iron 3mg18%
Potassium 881mg19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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