Perfectly Golden Pork Schnitzel

Perfectly Cooked Pork Schnitzel with a crispy golden crust is one of my favorite fall dishes. It always reminds me of the cheerful Octoberfest celebration with lots of German beer, creamy potato salad, and sauerkraut. Pork Schnitzel certainly doesn’t look very sophisticated, but it certainly has a ton of flavor and fantastic texture. If cooked right, this comforting meal will bring you so much joy and can easily become a star of the feast. I recommend pairing crispy Pork Schnitzel with Vegetarian Potato Salad, aka Olivier, and a glass of cold German wheat beer. A batch of sauerkraut with caraway seeds wouldn’t hurt either!

Pork Schnizel

Perfectly Golden Pork Schnitzel



  • 8 2- ounce pork cutlets lightly pounded until 1/3-inch thick
  • 1 cup all-purpose flour
  • 2 large eggs beaten with 2 tablespoons of water
  • 1 cup all-purpose flour
  • 2 cups panko bread crumbs
  • salt
  • black pepper
  • oil for frying canola, sunflower, or grapeseed
  • a few lemon wedges for serving



  • In three separate bowls, place the flour, lightly beaten eggs, and panko. Pat-dry the pork with a paper towel and season with a generous pinch of salt and ground black pepper.
  • Heat 1/2 inch oil in a large skillet until hot and shimmering. Dip the cutlets in the flour, shake well to remove the excess flour. Then dip them in the egg and then in the panko.
  • Fry the cutlets in batches over medium-high heat until crispy and golden on both sides, about 1 1/2 minutes per side. Carefully transfer them on a plate lined with a paper towel. Sprinkle the cutlets with salt. Serve them hot with lemon wedges on the side.
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