Schnitzel – spend with money


Schnitzel is crisp, crunchy and delicious.

Cheese pork cutlets are tenderized, breaded and fried to a crispy golden brown. They are quick and easy to make and full of flavor!

Plated Schnitzel with Lemon Wedges

Schnitzel from scratch is easy!

So, what is a Schnitzel? It is a breaded and fried cutlet, usually made with pork or veal (with veal, it is called wiener schnitzel). The name “schnitzel” is derived from the German word for “cut” and is popular in Germany and Eastern Europe.

  • This pork schnitzel recipe is a simple one Early A dinner that kids and adults love.
  • This is a simple dinner and we like to serve it with just a fresh lemon wedge and some capers. It can also be enjoyed with sauces like creamy Dijon or instant mushroom gravy.
  • This Versatile recipe No need to stick to pork, you can also use chicken thighs or breasts to make chicken schnitzel.
Pork, capers, flour, milk, eggs, parsley, breadcrumbs, oil, lemon and salt and pepper to make schnitzel with label.

Ingredients for Schnitzel

Pork – In this recipe I use pork cutlet thinly sliced. You can use boneless pork such as center cut pork chops (which are cut from the pork loin). This would also work with pork tenderloin, although it is much smaller.

Braiding – I use a combination of breadcrumbs. The seasoned crumbs add an even coating while the panko crumbs give this schnitzel recipe a nice crunch.

Oil for frying When frying, I use vegetable oil because it has a higher smoke point. Another good option is peanut oil.

Variations – Try this easy recipe with other meats. Chicken breast can be prepared in much the same way as beef or veal cutlets.

How to Make Schnitzel

  1. Pound the pork with a meat tenderizer or rolling pin. As described in the instructions below..
  2. Dredge in the flour, then press the egg and breadcrumbs into the meat.
  3. Fry in vegetable oil, 1-2 minutes per side. Garnish with parsley, fresh lemon juice and capers and serve hot.
Schnitzel with lemon and capers on a plate

Serve schnitzel with German potato salad, homemade egg noodles or braised red cabbage. Fried schnitzel also tastes great with a contrasting cold, sweet and tangy dish, such as homemade applesauce, a fresh cucumber salad, or tart cranberry sauce.

For a delicious dish, switch it to Hunter Schnitzel with a creamy mushroom sauce.

Storing Schnitzel

Leftover schnitzel will keep in the fridge for 3-4 days or in the freezer for 2-3 months. To reheat, fry in a pan for 2 to 3 minutes.

Did your family enjoy this schnitzel recipe? If so, leave a comment and a rating below!

Plated Schnitzel with Lemon Wedges

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This schnitzel recipe is made with tender pieces of pork loin coated in a crusty bread.

Preparation time 15 minutes

Cooking time 4 minutes

Full time 19 minutes

Meat tenderizer with white background
Skillet on white background
  • Preheat oven to 200°F. Add a baking sheet to the oven to keep warm.

  • If using pork, cut pork into 4 equal pieces, about 4 ounces each – ½ inch thick. Using the textured side of the meat mallet, gently pound the pork to a ¼-inch thickness. Season with 1 teaspoon salt and pepper.

  • In a shallow bowl, whisk the eggs and milk. In another bowl, combine the breadcrumbs and panko. Add flour to a plate.

  • Dip the pork in the flour and stir as much as possible. Dip in the egg mixture and then in the breadcrumb mixture and press. Place the breaded schnitzel on a baking sheet or large platter.

  • In a large skillet, heat 1 inch of vegetable oil over medium-high heat to 375°F.

  • Fry the schnitzel in small batches for about 1-2 minutes per side or until golden brown. Use tongs to transfer the schnitzel to a paper towel-lined plate and immediately sprinkle with kosher salt. Once salted, place the pork on a clean baking pan in the oven to keep warm while you prepare the rest of the schnitzel.

  • Serve with parsley, lemon and capers as a garnish.

To use the pork tenderloin: You can use pork tenderloin in place of the pork in this recipe. Cut 1 lb pork tenderloin into 4 equal pieces, straighten so it is resting on the cut side, and pound to ¼ inch thickness.
oil: Peanut oil can be used instead of vegetable oil. Use enough oil so that the skillet is 1 inch deep – you may need more or less depending on the size of your pan.
To gauge the temperature of the oil, a fresh bread cube should be bubbly and brown once added to the oil.

Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Pork
the meal German
Schnitzel topped with capers and a title
Schnitzel with capers on a plate with writing
Close-up of Schnitzel with writing
Schnitzel on a plate and closed with a title


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