Enjoy some lightly Panko breadcrumb breaded Pork Schnitzel with a crunchy, crispy exterior and tender, moist pork on the inside. This easy main dish can hit the dinner table in only 30 minutes!
This Pork Schnitzel is pan fried to a gorgeous deep golden brown and is a great option for those who want to use a more affordable cut of meat. Traditional Pork Chops can dry out easily, but these thin pork cutlets cook up so fast since they’re so thin.
Why This Recipe Works
These pork cutlets have a crispy coating that reminds me of homemade fried chicken, which we all know is another family favorite on the menu.
Pork chops have never been my favorite to make, depending on the cut, it can be really easy to dry out. But these babies cook really fast because they are so thin. I now have a great go-to recipe for pork chops, I am officially a forever fan of pork schnitzel, you may also like my Shake and Bake Pork Chop.
Let’s Gather the Ingredients
- Pork: Thin cut boneless pork loin chops
- Flour: All purpose flour
- Large eggs
- Italian Style Panko Breadcrumbs
- Spices: Paprika, cayenne pepper, and salt
- Cooking oil: You can use coconut oil or vegetable oil as your frying oil
- Lemon slices
How to Make Pork Schnitzel
- Step 1: Set up your dredging stations. A shallow bowl for each of the flour, beaten egg, and breadcrumb mixture. Use tongs to coat pork in flour.
- Step 2: Dip the pork in the egg mixture.
- Step 3: Make sure the Panko bread crumbs, paprika, cayenne, and salt are all mixed together in a third shallow dish. Coat both sides well.
- Step 4: Place chops on a parchment lined baking sheet. Repeat until all are coated.
- Step 5: Heat oil in large skillet and carefully place coated cutlets in hot oil.
- Step 6: Flip and cook on the other side before serving with a lemon wedge.
Recipe Tips
- If you can’t find thin-cut pork loin chops. Grab a meat mallet or rolling pin and pound each piece until they’re 1/4-inch thick. Place the chops in between parchment paper or plastic wrap before pounding.
- Be sure your cooking oil coats the bottom of the pan and is hot enough before adding your breaded pork. If it’s too cool, it won’t cook the meat, it’ll just make the breading soggy.
- Since these are so thin, you need to keep an eye on them so you don’t overcook them. The instant-read thermometer should read 145F.
