How to Make Crispy Pork Schnitzel in 30 Minutes!

pork cutlets

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken breast is leaner, while pork loin is less expensive.

bread crumbs

🥗Healthier: panko

💰Cheaper: homemade bread crumbs

Panko adds extra crunch, while homemade can save costs.

Wash the pork chops and dry them.

If the pork chops are not even or thin enough, pound them to a maximum thickness of 5 mm using a meat mallet or a rolling pin in a freezer bag with a little oil.

Season the pork chops with salt and black pepper, and optionally add a pinch of paprika powder.

Set up a breading station with shallow dishes or large plates for flour, beaten eggs (with a pinch of salt), and bread crumbs.

Dredge each pork chop in flour on both sides, ensuring it is covered but shaking off excess flour.

Dip the floured pork chop into the egg mixture on both sides.

Press the egg-coated pork chop into the bread crumbs, ensuring it is coated without pressing too hard.

Heat vegetable oil in a large pan until it reaches 170° C, checking the temperature with a wooden spoon.

Fry the schnitzels in the hot oil for about 2-3 minutes per side until golden and crispy, moving the pan from side to side for even cooking.

Transfer the cooked schnitzels to a paper towel-lined plate to drain excess oil.

Serve immediately or keep warm in a preheated oven at 100° C until ready to eat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens