German Pork Schnitzel is one of the most famous German dishes. Tender pork cutlets coated in breadcrumbs and pan fried served with lemon wedges.
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German Pork Schnitzel Recipe
Schnitzel has always been one of my favorite dishes. I had the pleasure of travelling to Germany and I lost count of how many different versions of schnitzel I tried. It was a must for me to try them all!
All German schnitzel recipes start with the basic schnitzel. There are countless variations that have different gravies served over them. First let’s start with mastering the basic German pork schnitzel.
What is German Pork Schnitzel?
Schnitzel is a thin cut of pork that is seasoned, coated in breadcrumbs and then pan fried. The classic German pork schnitzel is served with lemon wedges. It is a simple, yet incredibly delicious dish.
Traditional sides for German schnitzel include spaetzle and gravy, potatoes, and German potato salad. It is often served with a side salad.
What to Serve with German Pork Schnitzel
- Loaded Baked Potato Soup
- Dill Pickle Chopped Salad
- Patatas Bravas (Spanish Fried Potatoes)
- Stuffed Mushrooms
- Reuben Hasselback Potatoes
What is in German Pork Schnitzel?
- Pork – with the rise in popularity in schnitzel this is a cut of pork that most grocery stores and butchers now carry. It is very thin sliced pork chop. If you cannot find pork schnitzel at your grocery store you can purchase pork chops and pound them as thin as possible.
- Pork Seasoning
- Garlic Powder
- Paprika
- Salt & Pepper
- Breadcrumbs – traditional German schnitzel is made with plain breadcrumbs. You can use store bought or homemade. If you cannot find plain breadcrumbs or you only have seasoned breadcrumbs on hand you can use that instead.
- Flour and Egg– the schnitzel is first coated in flour then egg then the breadcrumbs.
- Oil – for pan frying, or cooking spray for oven baked and air fryer cooking methods.
How to Make German Pork Schnitzel
Full Printable Recipe at Bottom of Page
Prepare the Schnitzel
1 Place the pork chops between two sheets of plastic wrap and pound them until 1/4 inch thick with the flat side of a meat tenderizer/mallet, or a heavy skillet/frying pan.
2 Season both sides of the pork with garlic powder, paprika, salt and black pepper mixture.
3 Prepare the dredging station. Place the flour mixture, beaten egg, and breadcrumbs in 3 separate shallow bowls. Dip the pork first in the flour, then the egg, and then the breadcrumbs. Coating both sides and all edges in each. Gently shake off the excess flour, egg and breadcrumbs between each step.
Cook the Schnitzel
- PAN FRYING COOKING METHOD
In a deep pot or skillet heat the oil on medium high heat. Add enough oil so that it is about 1″ deep in the pot. You want the schnitzel to be able to float in the oil while frying. Make sure the cooking oil is hot enough, about 330°F. Test the oil with the handle of a wooden spoon or spatula (carefully dip the handle in the oil and if the oil bubbles around the wood it is hot enough) or drop a few pieces of breadcrumbs into the oil and if the oil bubbles, the oil is ready. Working in batches depending on the size of your pan, fry the schnitzel for about 3-4 minutes per side until deep golden brown in color (or until internal temperature of pork reaches 145ºF). Don’t overcrowd the pan when frying. Transfer to a baking sheet with a wire rack and keep warm in the oven while you fry the remaining schnitzel. - AIR FRYER COOKING METHOD
Preheat air fryer to 400°F. Working in batches depending on the size of your air fryer (standard size air fryer will fit 2-3 schnitzel at a time). Spray both sides of the schnitzel with cooking spray and place in the air fryer. Cook for 8-10 minutes, flipping halfway through or until golden brown and cooked through (or until internal temperature of pork reaches 145ºF). - OVEN BAKED COOKING METHOD
Preheat oven to 400°F. For best results, place a wire rack on a sheet pan, or use a sheet pan lined with foil. Spray both sides of each schnitzel with cooking spray and place on the tray. Bake for 15 minutes, flipping halfway through or until golden brown and cooked through (or until internal temperature of pork reaches 145ºF). - Serve immediately with lemon wedges and enjoy!
Tips for the Best German Pork Schnitzel
- Pork – if you can find pork schnitzel at your grocery store use that or you can use boneless pork chops and thin sliced pork loin. Pound out the pork chops or pork loin to 1/4 inch thickness. It is very important that the pork is as thin as possible because it will be fried in high heat for a short period of time. The pork will be fully cooked and the breadcrumb coating will be golden brown. If the pork chops are too thin they will not fully cook through the centre. If using pork chops that have an edge of fat on them, be sure to make small cuts along the fat or else the schnitzel will curl up while frying.
- Oil – make sure the oil is hot enough (approximately 330ºF), but not too hot. If the oil is too hot the breadcrumb coating will burn before the meat has a chance to fully cook. On the other hand if the oil is not hot enough then the breadcrumbs will absorb too much oil and become soggy. If too hot, the crust will burn before the meat is done. If it isn’t hot enough, you’ll end up with a soggy coating. To test if the oil if warm enough use a digital thermometer or place the handle of a wooden spoon or chopstick in the oil. If the oil bubbles around the wood then the oil is ready.
- Breading – when coating the cutlets keep one hand for dry ingredients and one for wet. For example, use your right hand as the ‘wet hand’ to pick up the schnitzel and place them in the flour. Use your left hand to coat the schnitzel in the flour. Then switch back to your right hand to dip the schnitzel in the egg. Lastly, use your left hand to coat the schnitzel in the breadcrumbs. Use your hand to pack in the breadcrumbs so that you get a nice even coating.
FAQs German Pork Schnitzel
If you have an air fryer, reheat for 5-6 minutes at 400°F for the best crispy results (this can also be done straight from the freezer without thawing add 3-5 minutes). Reheat in the oven at 400°F for 7-8 minutes on a wire rack set over a baking sheet, flip them halfway through. Reheat in the microwave for about 30 seconds – 1 minute (note the breadcrumbs will become soggy with this method).
Fried food is always the best fresh when it is crispy, but leftovers will keep in the fridge for 2-3 days in an airtight container. You can freeze the pork schnitzel in an airtight container for 2-3 months. We recommend wrapping each cooked and cooled schnitzel in plastic wrap for best results.
Yes it can be made ahead but the schnitzel will not be as crispy when reheated. To reheat with crispy results reheat in an air fryer or in the oven.
You can freeze the pork schnitzel in an air tight container for 2-3 months.
Use gluten free bread crumbs.
This recipe is dairy free.
More Easy Dinner Recipes
- Hong Kong Style Baked Pork Chops
- Chicken Romano
- Bifanas (Portuguese Pork Sandwiches)
- Carne Desmechada (Colombian Shredded Beef)
- IKEA Swedish Meatballs Copycat
Enjoy!
– Sab
German Pork Schnitzel (Schweineschnitzel)
Ingredients
- 4 boneless pork chops, or pork loins, or pork schnitzel
- 1 tbsp garlic powder
- 1 tbsp paprika
- 1 tsp salt, or to taste
- 1/4 tsp black pepper, or to taste
- 1/2 cup all purpose flour , combined with 1 teaspoon salt
- 2 large eggs, lightly beaten
- 3/4 cup plain breadcrumbs, or seasoned breadcrumbs of choice
- Oil, for frying, use a neutral-tasting oil with a high smoke point (ie Canola, Vegetable oil) or cooking spray for Air Fryer or Oven Baking Cooking Method
- Lemon wedges, optional for serving
Instructions
Prepare the Schnitzel
- Place the pork chops between two sheets of plastic wrap and pound them until 1/4 inch thick with the flat side of a meat tenderizer/mallet, or a heavy skillet/frying pan.
- Season both sides of the pork with garlic powder, paprika, salt and black pepper mixture.
- Prepare the dredging station. Place the flour mixture, beaten egg, and breadcrumbs in 3 separate shallow bowls. Dip the pork first in the flour, then the egg, and then the breadcrumbs. Coating both sides and all edges in each. Gently shake off the excess flour, egg and breadcrumbs between each step.
Cook the Schnitzel
- PAN FRYING COOKING METHODIn a deep pot or skillet heat the oil on medium high heat. Add enough oil so that it is about 1" deep in the pot. You want the schnitzel to be able to float in the oil while frying. Make sure the cooking oil is hot enough, about 330°F. Test the oil with the handle of a wooden spoon or spatula (carefully dip the handle in the oil and if the oil bubbles around the wood it is hot enough) or drop a few pieces of breadcrumbs into the oil and if the oil bubbles, the oil is ready.Working in batches depending on the size of your pan, fry the schnitzel for about 3-4 minutes per side until deep golden brown in color (or until internal temperature of pork reaches 145ºF). Don’t overcrowd the pan when frying. Transfer to a baking sheet with a wire rack and keep warm in the oven while you fry the remaining schnitzel.
- AIR FRYER COOKING METHODPreheat air fryer to 400°F. Working in batches depending on the size of your air fryer (standard size air fryer will fit 2-3 schnitzel at a time). Spray both sides of the schnitzel with cooking spray and place in the air fryer. Cook for 8-10 minutes, flipping halfway through or until golden brown and cooked through (or until internal temperature of pork reaches 145ºF).
- OVEN BAKED COOKING METHODPreheat oven to 400°F. For best results, place a wire rack on a sheet pan, or use a sheet pan lined with foil. Spray both sides of each schnitzel with cooking spray and place on the tray. Bake for 15 minutes, flipping halfway through or until golden brown and cooked through (or until internal temperature of pork reaches 145ºF).
- Serve immediately with lemon wedges and enjoy!
Video
Notes
NUTRITION
