Pork Schnitzel

Pork schnitzel delivers big rewards with minimal effort. You’ll pound the pork thin, coat it in a seasoned crumb mixture, then quickly fry it until it’s golden. The result? A perfectly crispy exterior that gives way to tender, juicy meat inside. Whether you want to learn how to make pork schnitzel so you can recreate a restaurant favorite at home, or you just want to add a bit of newness to your weeknight dinners, this pork schnitzel recipe is a reliable, crowd-pleasing option that’s easier than you might think.

Ingredients for Pork Schnitzel

• Pork cutlets: The pork cutlets are the main protein, providing a tender and juicy base for the dish after being flattened for even cooking.
• All-purpose flour: The flour creates a light coating on the pork, helping the egg mixture adhere and contributing to the crispy exterior when fried. It’s also used to thicken the sauce, creating a smooth, velvety texture that clings to the pork cutlets.
• Seasoned salt and pepper: The seasoned salt adds a balanced, savory flavor to the pork, bringing out its natural taste without overwhelming it. A dash of pepper adds a subtle heat, complementing the seasoned salt and enhancing the overall flavor of the pork.
• Egg and milk: The egg acts as a binding agent, helping the bread crumbs adhere to the flour-coated pork for a crispy finish. The 2% milk is mixed with the egg to create a smooth, cohesive coating mixture that ensures the bread crumbs stick evenly.
• Dry bread crumbs: The bread crumbs create a crunchy, golden crust on the pork cutlets, adding texture and flavor to the dish.
• Paprika: Paprika adds a mild, smoky flavor and a touch of color to the bread crumb coating, enhancing the visual appeal and taste of the schnitzel.
• Chicken broth: The chicken broth serves as the base for the sauce, adding moisture and a rich, savory flavor that complements the pork.
• Sour cream: Sour cream adds richness and a slight tang to the sauce, balancing the savory flavors and providing a creamy consistency.
• Dill weed: Dill weed infuses the sauce with a fresh, herbaceous flavor, enhancing the overall brightness of the dish.
• Snipped fresh dill (optional): Fresh dill adds a vibrant garnish, reinforcing the herbaceous notes in the sauce and adding a pop of color.

Directions

Step 1: Prep the pork cutlets

Flatten the pork cutlets to 1/2-inch thickness using a meat mallet or rolling pin.

Step 2: Assemble the breading components

In a shallow dish, combine the flour, seasoned salt and pepper. In a separate shallow dish, whisk together the egg and milk until smooth. In a third shallow dish, mix the bread crumbs with the paprika.

Step 3: Coat the pork cutlets

Coat each pork cutlet in the flour mixture, dip it into the egg mixture, then press it into the bread crumb mixture, ensuring an even coating. Let the coated cutlets rest for five minutes to help the breading adhere.

Step 4: Cook the pork

In a large skillet, cook the pork in canola oil for two minutes on each side or until browned. Remove them and keep them warm.

Step 5: Make the sauce

In the same skillet, add 1/3 cup of the chicken broth, scraping up any browned bits from the bottom of the pan. In another bowl, combine the flour and remaining 1/3 cup of broth until smooth, then stir this into the skillet. Bring the sauce to a boil, cooking and stirring for one to two minutes until thickened. Reduce the heat to low, then stir in the sour cream, dill weed, salt and pepper. Heat the sauce through, but don’t let it boil.

Step 6: Garnish and serve

Serve the pork cutlets with the sauce spooned over the top, garnished with snipped fresh dill, if desired.

Pork Schnitzel Variations

• Make chicken schnitzel: Substitute the pork cutlets with chicken breasts, pounded to the same thickness, for a classic chicken schnitzel variation that’s equally crispy and delicious.
• Add Parmesan: Mix grated Parmesan cheese into the bread crumbs for an extra layer of flavor and a cheesy, golden crust.
• Use panko instead: Swap out the traditional bread crumbs for panko bread crumbs, which will give the schnitzel an even lighter and crispier texture.
• Try a mustard cream sauce: Replace the sour cream in the sauce with a mixture of Dijon mustard and heavy cream for a tangy, creamy sauce that complements the schnitzel.

How to Store Pork Schnitzel

To store leftover pork schnitzel and sauce, first allow them to cool. Once cooled, place the schnitzel in an airtight container, separating layers with parchment paper to keep the breading from sticking together, and store the sauce in a separate container. Refrigerate them for up to three days, and when you’re ready to enjoy the leftovers, reheat the schnitzel in the oven to maintain its crispiness while gently warming the sauce on the stovetop.

Can you freeze pork schnitzel?

Yes, you can freeze pork schnitzel for later use. To do this, allow the cooked schnitzel to cool completely, then place each piece on a baking sheet lined with parchment paper and freeze them until solid. Once frozen, transfer the schnitzel to a freezer-safe bag or airtight container, separating layers with parchment paper to prevent sticking. They can be frozen for up to three months.

How do you reheat pork schnitzel?

To reheat pork schnitzel and maintain its crispy texture, preheat your oven to 350°F. Place the schnitzel on a baking sheet lined with parchment paper or a wire rack to allow air circulation. Reheat the schnitzel in the oven for 10 to 15 minutes, or until it’s heated through and the coating is crispy again. If you’re in a hurry, you can also reheat the schnitzel in a skillet over medium heat with a small amount of oil, turning it occasionally until it’s warmed through and crispy. Avoid using the microwave, as it can make the breading soggy.

Pork Schnitzel Tips

What dishes pair well with pork schnitzel recipes?

A classic choice is German potato salad, with its tangy dressing and tender potatoes, or you might opt for creamy mashed potatoes to soak up the rich sauce. For a fresh contrast, a simple cucumber salad or coleslaw adds a refreshing crunch. Roasted Brussels sprouts would also be wonderful.

Can I use gluten-free flour and bread crumbs for this recipe?

Yes, you can easily make this recipe gluten-free by substituting the all-purpose flour with a gluten-free flour blend and using gluten-free bread crumbs. The cooking process remains the same, and you’ll still get that delicious, crispy coating.

Can I use a different oil for frying schnitzel?

Canola oil is commonly used because it has a high smoke point and a neutral flavor, but you can also use vegetable oil or peanut oil. These oils will give the schnitzel a nice, even browning without imparting any strong flavors.

Can I bake pork schnitzel instead of frying it?

Yes, you can bake pork schnitzel for a lighter version of the dish. To do this, preheat your oven to 400°, and place the breaded cutlets on a baking sheet lined with parchment paper, or on a wire rack. Lightly spray or brush the schnitzel with oil to help achieve a golden, crispy crust. Bake for 15 to 20 minutes, flipping halfway through, until the pork is cooked through and the breading is crispy and golden brown.