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!
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
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:
- Using a mallet, pound the pork cutlets lightly on both sides.
- Salt the cutlets.
- Coat the meat first in flour, then dip it in beaten eggs. Finally, dredge the cutlets in breadcrumbs.
- Fry the Schnitzels shortly in a higher layer of fat until golden brown.
- 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.
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.
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.
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.
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.
➜ 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.
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
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Pork Schnitzel Recipe
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
Catherine
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.
Melanie
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!
Petra Kupská
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 🙂
Petra
Not good. Mate malo tuku na smażeni, rizek musi plavat. Po usmazení mezi masem a strouhankou musi byt vzduch, strouhanka musi byt vlnkovita.
Petra Kupská
Dekuji za komentar, beru na vedomi.