German
Pork Schnitzel
Thin pork cutlets are breaded and fried in a shallow layer of oil until the crust is golden and the center reaches 145°F. They rest before a squeeze of lemon.
- Prep
- 15 min
- Cook
- 16 min
- Total
- 31 min
- Servings
- 4
- Difficulty
- Medium
Why you’ll love it
- Pounding the cutlets thin helps them reach 145°F before the crust overbrowns.
- A shallow layer of oil, well below halfway up the skillet, fries the crust without a deep pot of oil.
- Breadcrumbs pressed on firmly stay attached when the cutlet hits the pan.
- A 3-minute rest after 145°F lets the juices settle under the crust.
Ingredients
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Instructions
- 1
Pound the pork cutlets to about 1/4 inch thick. Pat them dry and season both sides with the kosher salt, black pepper, and paprika.
- 2
Set up three shallow bowls: all-purpose flour, eggs beaten until smooth, and breadcrumbs.
- 3
Dredge each cutlet in flour, then the beaten eggs, then breadcrumbs. Press the crumbs on so they stick.
- 4
Pour the vegetable oil into a large skillet to a depth of about 1/4 inch, staying well below halfway up the sides. Heat over medium until a pinch of breadcrumbs sizzles.
- 5
If the oil smokes, turn the heat off and let it cool before you continue.
- 6
Fry the cutlets in batches, in a single layer, until deep golden, about 2 to 3 minutes per side. The center of each cutlet should read 145°F.
- 7
Move them to a rack or plate and rest 3 minutes. Sprinkle with parsley and serve with the lemon wedges.
Pro tips
- Do not fill the skillet with oil. A quarter inch is enough, and it must stay below halfway up the sides.
- If the crust browns before the center hits 145°F, lower the heat and cover the skillet for a minute.
- Fry in two batches. Crowding drops the oil temperature and the coating turns greasy.
Easy substitutions
- Breadcrumbs
- Panko breadcrumbs
- Pork cutlets
- Pork loin sliced and pounded thin, still cooked to 145°F and rested 3 minutes
- Lemon
- A spoon of capers warmed in a little of the frying oil, off the heat
Storage and reheating
Storage
Refrigerate leftovers up to 3 days. The crust softens in the fridge.
Reheating
Heat in a 375°F oven or a lightly oiled skillet until the pork is hot, about 165°F. A microwave makes the crust limp.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 518
- Protein
- 36 g
- Carbs
- 26 g
- Fat
- 30 g
- Fiber
- 1 g
Moderate · Stovetop · High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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