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Traditional Pork Schnitzel Recipe

Comfort on a plate, my crispy Traditional Pork Schnitzel recipe is a must-try. It’s quick and simple to prepare with very few ingredients and also freezes well. I love preparing these schnitzels in bulk and storing them in the freezer, ready for a busy day. This is the ultimate pub-style meal, and it’s even better (and healthier) when made at home! I love to serve this with sautéed red cabbage and mushroom sauce, but potatoes would also be a great addition. Feel free to add extra veggies on the side, depending on what you have available.

Can you make Traditional Pork Schnitzel ahead of time?

Yes, crumb the pork schnitzel as per the recipe and cover it in the fridge for up to 3 days. Cook as per the recipe. Freeze for up to 2 months in an airtight, reusable snaplock bag or container. Place sheets of baking (parchment) paper between the layers of schnitzel to stop them from sticking to each other. Thaw completely in the fridge overnight prior to use. Cook as per the recipe.

Is Traditional Pork Schnitzel suitable for leftovers?

Yes, refrigerate the cooked pork schnitzel, covered, for up to 3 days. Reheat in the microwave; the coating may soften. Not suitable to freeze.

Traditional Pork Schnitzel Recipe

Traditional Pork Schnitzel Recipe

Author: Nicole
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Schnitzel fans need to try this Traditional Pork Schnitzel Recipe, as the delicious flavours of pork work beautifully when crumbed with crunchy panko, then pan-fried until golden. Schnitzels are a perennial favourite with pretty much everyone, and can be served with almost anything from mash and salad to steamed greens or tangy sauerkraut.
Prep 15 minutes
Cook 12 minutes
Total 27 minutes
Servings: 4

Click to change the servings

Ingredients

  • 8 pork loin steaks see note 1
  • 1 cup 150 g plain (all-purpose) flour
  • 2 eggs whisked
  • 2 cups 120 g panko breadcrumbs
  • Oil for frying (see note 2)
  • Sea salt flakes
  • Your favourite sides to serve. Try my sautéed red cabbage and mushroom sauce.

Instructions

  • Coat the pork loin steaks in the flour.
  • One by one, dredge the pork in the whisked egg, followed by the breadcrumbs. Take care to press the breadcrumbs into the steaks so that they are evenly coated.
  • Heat the oil in a large frying pan over medium–high heat. Cook the schnitzels for 8–12 minutes, occasionally turning them, until golden brown.
  • Drain on a paper towel, season with salt and serve.

Disclaimer re gluten-free and dairy-free recipes

Recipe notes

Note 1 – Pork loin steaks can be found at most supermarkets. Look for steaks that are 5 mm–1 cm (¼–½ inch) thick. They don’t need to be pounded. Pork loin steaks generally have a thin layer of fat on them. If the pork steak is thicker than 1 cm (½ inch), gently pound it with a rolling pin or mallet to create an even thickness. If more than 5 mm (¼ inch) of fat is visible on the pork steak, trim it.
 
Note 2 – Use canola (rapeseed), vegetable oil or good-quality olive oil to shallow-fry the schnitzels. The base of the pan will need to be completely covered and at least 5 mm (¼ inch) deep to fry.

MAKE AHEAD

Crumb the pork schnitzel as per the recipe and cover it in the fridge for up to 3 days. Cook as per the recipe. Freeze for up to 2 months in an airtight, reusable snaplock bag or container. Place sheets of baking (parchment) paper between the layers of schnitzel to stop them from sticking to each other. Thaw completely in the fridge overnight prior to use. Cook as per the recipe. 

LEFTOVERS

Refrigerate cooked pork schnitzel for up to 3 days. Reheat in the microwave; the coating may soften. Not suitable to freeze.

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Course pork, pork schnitzel, traditional schnitzel
Cuisine German