• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cook Like Czechs
  • Recipe Index
  • Czech Republic
  • About
  • Newsletter
menu icon
go to homepage
  • Recipe Index
  • About
  • Newsletter
    • Facebook
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • About
    • Newsletter
    • Facebook
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Main Courses

    Pork Schnitzel Recipe (Breaded Cutlets)

    Published: Jan 27, 2022 · Modified: Oct 14, 2022 by Petra Kupská

    Jump to Recipe
    • Facebook
    • Pinterest
    • Email
    • 93shares

    Golden-fried Schnitzel is a dish typical for European cuisine. The word Schnitzel comes from German, and it refers to breaded cutlets fried in a pan. Pork Schnitzel is juicy inside and crispy on the outside. One of the best comfort foods you should give a try!

    Pork schnitzel with two lemon wedges served on a plate with parsley potatoes.
    Table of Contents hide
    ➜ Ingredients
    ➜ How to make Pork Schnitzel
    ➜ Serving
    ➜ What is the best cut of pork for Schnitzel?
    ➜ Sauce for Schnitzel
    ➜ Best breadcrumbs for Schnitzel coating
    ➜ Note on a frying pan
    ➜ Should I pound Schnitzels wrapped in plastic wrap?
    ➜ Tips for perfect Schnitzel
    Pork Schnitzel Recipe

    Strictly speaking: you can make a Schnitzel from several types of meat. You may know Wiener Schnitzel, an Austrian specialty prepared from veal. Children in particular love chicken Schnitzel for its delicate flavor.

    I come from the Czech Republic, a European country bordering both Germany and Austria. In our country, we call a Schnitzel "řízek".

    The Czech Schnitzel is a simple yet genius concept. No fancy ingredients, just a few basic ones. This recipe will show you the best practices for preparing pork Schnitzel, as the most renowned Czech chefs suggest. 

    MY TIP: Try this authentic Czech-style beef goulash (so delicious!)

    ➜ Ingredients

    Pork schnitzel ingredients listed.

    To make Pork Schnitzel, you will need:

    • Pork cutlets; boneless. Use thin-cut cutlets, no more than ½ inch thick. Choose fattier pork, not lean.
    • All-purpose flour
    • Eggs; lightly whisked in a shallow bowl
    • Breadcrumbs; breadcrumbs from dried plain white bread, such as a French baguette. More on breadcrumbs later in the article.
    • Pork lard; for frying. Lard gives the Schnitzels the best flavor. If you don't have lard, use vegetable oil, such as sunflower or Canola. Leave the olive oil aside; it is not the best oil for frying pork Schnitzels.
    • Salt
    • Lemon wedges; for serving

    ✅ You’ll find the exact amount of ingredients below in the recipe card, which you can also print out.

    Quick instructions:

    1. Using a mallet, pound the pork cutlets lightly on both sides.
    2. Salt the cutlets.
    3. Coat the meat first in flour, then dip it in beaten eggs. Finally, dredge the cutlets in breadcrumbs.
    4. Fry the Schnitzels shortly in a higher layer of fat until golden brown.
    5. Transfer the fried Schnitzels to a baking dish and place them in a preheated oven at 250 °F (120 °C) for 30 minutes.

    Now, let's dive into the detailed procedure with photos.

    ➜ How to make Pork Schnitzel

    STEP 1: Place the pork cutlets on a cutting board and lightly pound them on both sides with a mallet. Salt the meat. 

    Pounding four pork cutlets on white chopping board.

    STEP 2: Set up coating for Schnitzels: Sprinkle plain flour on the baking paper and breadcrumbs on the other. Put the eggs in a shallow bowl, salt them lightly, and beat them with a fork.

    STEP 3: Coat each cutlet first in flour, then dip in beaten eggs, and finally dredge it in breadcrumbs. Dust off excess breadcrumbs from the cutlet, so it doesn't burn during frying.

    Coating schnitzels in flour and dipping in beat eggs.
    Dredging schnitzels in breadcrumbs.

    STEP 4: In a frying pan, heat a higher layer of fat, about ½ inch. The Schnitzels should swim when fried. Turn on the stove to approximately ⅔ power. For example, my stove has a heating range from 1-10, and I fry Schnitzel at 7.

    STEP 5: Fry the Schnitzel on each side for 1 and ½ minutes. This time should be enough to give the steak a golden crust.

    Frying two schnitzels in a frying pan until golden.

    STEP 6: Transfer fried cutlets to a paper towel-lined plate. Paper towels help remove excess fat.

    STEP 7: Place the cutlets in a baking dish and put them in a preheated oven at 240 °F (120 °C) for 30 minutes. This will make the cutlets tender and succulent.

    Four schnitzels in a baking dish.

    Keeping the steaks in the oven has additional advantages: You can prepare the side dish in the meantime; the Schnitzels won't get cold, and you can serve them warm.

    ➜ Serving

    Potatoes go best with Schnitzels. If prepared as a light side dish, potatoes complement the fried meat perfectly. Good choices are, for example, parsley potatoes or mashed potatoes. For festive occasions, serve the Schnitzel with potato salad.

    Avoid fried types of side potatoes such as French fries. The Schnitzel is fried meat, and the side dish should never be prepared the same way, that is fried in fat.

    Place two wedges of lemon on the Schnitzel while serving. Squeeze the lemon over the fried cutlet before eating. The lemon will add flavor and improve the taste of the dish.

    Pork Schnitzel served with parsley potatoes.

    ➜ What is the best cut of pork for Schnitzel?

    If you want juicy Schnitzels, forget about lean meat. Look for marbled pork containing some fat. Pork collar butt that comes from the top of the shoulder is very common for Schnitzels in Europe. 

    If you prefer leaner pork, get any pork that contains at least some fat. A boneless pork chop could be fine, while pork loin made as a Schnitzel will result in a somewhat chewy, bland, dry dish. 

    ➜ Sauce for Schnitzel

    In the Czech Republic, Schnitzels are served without sauce. In Germany, where the original Schnitzel comes from, you would find recipes with different kinds of sauces. A well-known one is Jägerschnitzel or Schnitzel with mushroom gravy.

    ➜ Best breadcrumbs for Schnitzel coating

    Authentic Schnitzel calls for plain breadcrumbs, ground from dried white bread (e.g., French baguette)—such breadcrumbs taste neutral, containing no added spices or other flavorings. 

    Breadcrumbs are not meant to season Schnitzels but create a crispy crust. Dredge the cutlets in breadcrumbs just before frying. Fry the cutlets briefly in well-heated fat so that the breadcrumbs do not soak up too much grease.

    ➜ Note on a frying pan

    The best pan for frying Schnitzels is made of stainless steel or cast iron. Both of these materials are perfectly tolerant to high heats. Also, they are characterized by excellent heat retention, leading to even frying the Schnitzels.

    I do not recommend non-stick pans because the fat needs to be heated sufficiently. Non-stick pans do not tolerate high temperatures well.

    ➜ Should I pound Schnitzels wrapped in plastic wrap?

    Many recipes advise pounding the cutlets coated in plastic wrap. The reason they give is that the juices from the meat will not splatter on the kitchen counter or that the cling film will prevent damage to the meat fibers. 

    Reputable chefs are abandoning this practice. It is enough to pound the slices gently, not to bash them. In addition, there is a problem of microplastics, which can get into the meat if you pound the chops through food foil.

    ➜ Tips for perfect Schnitzel

    • Always fry the Schnitzel in a higher layer of fat that is well heated (about ⅔ of the stove power). Frying the meat in cold fat will cause the breadcrumbs to soak up the fat and make the steak greasy.
    • Fry the cutlet briefly, only 1 and ½ minutes on each side. This time is enough to give the Schnitzel a golden color.
    • Do not skip this step: Place the fried Schnitzels in an oven heated to 40 °F (120 °C) for 30 minutes. You'll be surprised how juicy these cutlets will be! 
    • Never coat the cutlets in advance. The breadcrumbs will moisten, and the crust will not be crispy but soggy.

    More tasty recipes:

    • Sweet tomato gravy – Czech rajska omacka
    • Svickova – iconic Czech sauce with cream
    • Braised beef cubes – with garlic
    • Creamed green beans – in white sauce
    • Easy pork meatloaf
    • Pork chops in gravy

    Tried this recipe?

    Leave a review down in the comments! ⭐⭐⭐⭐⭐

    Follow me on Facebook and Pinterest. Subscribe to my newsletter. Send me any question about Czech cuisine to my e-mail. I love hearing your feedback!

    Pork Schnitzel recipe

    Pork Schnitzel Recipe

    Golden-fried Schnitzel is a dish typical for European cuisine. The word Schnitzel comes from German, and it refers to breaded cutlets fried in a pan. Pork Schnitzel is juicy inside and crispy on the exterior. Its taste will surprise you very pleasantly!
    5 from 2 votes
    Print Pin
    Prep Time: 15 minutes minutes
    Cook Time: 3 minutes minutes
    Time in the oven: 30 minutes minutes
    Total Time: 48 minutes minutes
    Servings: 4 people
    Calories: 283kcal
    Author: Petra Kupská
    Prevent your screen from going dark
    Course: Main Course
    Cuisine: German
    Keyword: schnitzel

    Ingredients

    • 4 pork cutlets boneless, about ½ inch thick
    • ¼ cup all-purpose flour (33 g)
    • ½ cup breadcrumbs (60 g)
    • 2 eggs
    • 1 tsp salt
    • pork lard for frying; or sunflower/Canola vegetable oil
    • lemon wedges to serve

    Instructions

    • Place the pork cutlets on a cutting board and lightly pound them on both sides with a mallet. Salt the meat. 
    • Set up coating for Schnitzels: Sprinkle plain flour on the baking paper and breadcrumbs on the other. Put the eggs in a shallow bowl, salt them lightly, and beat them with a fork.
    • Coat each cutlet first in flour, then dip in beaten eggs, and finally dredge it in breadcrumbs. Dust off excess breadcrumbs from the cutlet to avoid it burning during frying.
    • In a frying pan, heat a higher layer of fat, about ½ inch. The Schnitzels should swim when fried. Turn on the stove to ⅔ power. For example, I can heat my stove in the range of 1-10, and I fry Schnitzel at 7.
    • Fry the Schnitzel on each side for 1 and ½ minutes. This time should be enough to give the steak a golden crust.
    • Transfer fried cutlets to a paper towel-lined plate. Paper towels help remove excess fat.
    • Place the cutlets in a baking dish and put them in a preheated oven at 240 °F (120 °C) for 30 minutes. This will make the cutlets tender and succulent. Keeping the steaks in the oven has additional advantages: You can prepare the side dish in the meantime; the Schnitzels won't get cold, and you can serve them warm.

    Notes

    • SERVING: Serve immediately warm, place two lemon wedges on each Schnitzel
    • SIDE DISH: Potatoes go best with Schnitzels. If prepared as a light side dish, potatoes complement the fried meat perfectly. Good choices are, for example, parsley potatoes or mashed potatoes. For festive occasions, serve the Schnitzel with potato salad.
    • BREADCRUMBS: Authentic Schnitzel calls for plain breadcrumbs, ground from dried white bread (e.g., French baguette)—such breadcrumbs taste neutral, containing no added spices or other flavorings. 
    • FRYING PAN: The best pan for frying Schnitzels is made of stainless steel or cast iron. Both of these materials are perfectly tolerant to high heats. Also, they are characterized by excellent heat retention, leading to even frying the Schnitzels.
    • Never coat the cutlets in advance. The breadcrumbs will moisten, and the crust will not be crispy but soggy.

    DISCLAIMER: Because I come from Central Europe, my recipes are based on metric units such as grams or milliliters. Check out how I convert metric units to the U.S. system:

    Conversion chart

    Nutritional Estimate pro portion

    Calories: 283kcal | Carbohydrates: 16g | Protein: 35g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 777mg | Potassium: 584mg | Fiber: 1g | Sugar: 1g | Vitamin A: 119IU | Calcium: 45mg | Iron: 2mg
    Do you like the recipe?I would be happy for your feedback! Please, rate the recipe and share your opinion or questions in comments bellow. Thank you very much.
    • Facebook
    • Pinterest
    • Email
    • 93shares

    More from Main Courses

    • Sausages in beer gravy served with bread.
      Sausages in Beer Gravy
    • Czech green spinach sauce served with boiled potatoes and a halved hard-boiled egg.
      Czech Green Spinach Sauce (Špenátová Omáčka)
    • French potatoes (Czech Francouzske brambory) served with pickles.
      French Potato Gratin (Czech Francouzske brambory)
    • Sautéed pork liver with sauce, served with rice.
      Pork Liver with Gravy (Onion and Bacon Included)

    Reader Interactions

    Comments

    1. Catherine

      January 29, 2022 at 4:54 am

      5 stars
      Ever since I visited the Czech Republic with my husband, I make these at least once a week, and I know this may be an unpopular opinion, but I prefer them to chicken. The pork schnitzels are just much more juicier and succulent than the chicken ones.

      Reply
    2. Melanie

      December 16, 2022 at 2:46 pm

      5 stars
      I love this schnitzel recipe, so moist and tender. My great-grandparents were Czech and I’m enjoying learning about the cuisine. Thank you not only for doing this in English but for taking the time to convert all the measurements! You are an angel!

      Reply
      • Petra Kupská

        December 16, 2022 at 5:03 pm

        Ahoj Melanie, thank you very much for your nice comment! I will be making the Schnitzel soon, we use to have it for Christmas Eve dinner 🙂

        Reply
    3. Petra

      April 13, 2023 at 11:24 pm

      Not good. Mate malo tuku na smażeni, rizek musi plavat. Po usmazení mezi masem a strouhankou musi byt vzduch, strouhanka musi byt vlnkovita.

      Reply
      • Petra Kupská

        April 14, 2023 at 3:35 am

        Dekuji za komentar, beru na vedomi.

        Reply

    Leave a star rating and review or ask a question! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating




    Primary Sidebar

    Hi there, I’m Petra, a self-taught home cook and a Czech mom of two teen boys with more than 20 years of cooking experience. I am here to share traditional recipes from the Czech Republic, a small country in the very heart of Europe.

    More about me →

    Popular

    • Slovak pork crackling biscuits (pagáče) served on a plate.
      Flaky Pork Crackling Biscuits
    • Sliced nut roll on a grey plate, with a dessert fork.
      Slovak Nut Roll (Orechovy Zavin)
    • Baked rye rolls on a baking sheet.
      Rye Bread Rolls (Czech Dalamanky)
    • Two green kohlrabies.
      How to Cut Kohlrabi

    Footer

    ↑ back to top

    All Things Czech

    • Czech Recipes
    • Czech Republic
    • Conversions U.S. to metric

    Newsletter

    • Sign Up! for new recipes, stories and more Czech stuff

    Useful Links

    • Privacy Policy
    • Contact

    Copyright © 2023 CookLikeCzechs.com