Pork schnitzel is pure magic. Thin, tender pork, pounded paper-thin, coated in crispy panko, and fried to golden perfection. No deep fryer. No fuss. Just crunch.
Twenty minutes. One pan. Your new favorite dinner.
Step-by-Step Instructions
1
1
Pound the Pork
- Slice pork into ½-inch thick cutlets.
- Place between plastic wrap. Pound until ¼-inch thin (super thin!).
- Pat dry. Season with salt and pepper.
2
2
Set Up Breading Station
- Bowl 1: Flour.
- Bowl 2: Beaten eggs.
- Bowl 3: Panko, garlic powder, paprika, salt, pepper. Mix.
3
3
Bread the Schnitzel
- Dredge pork in flour. Shake off excess.
- Dip in egg. Let excess drip off.
- Press into panko mixture. Coat completely.
4
4
Fry Until Golden
- Heat oil in a large skillet over medium-high heat.
- Add schnitzel. Cook 2-3 minutes per side until deep golden and crispy.
- Drain on paper towels.
5
5
Serve
- Garnish with parsley. Serve immediately with lemon wedges.
Summary
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Difficulty: Easy
Storage Notes
Best fresh. Keeps in fridge for 2 days. Reheat in oven or air fryer at 375°F for 5 minutes (microwave = sad, soggy schnitzel). Freezes well for 2 months. Great cold on a sandwich too.
