Traditional Pork Schnitzel
- Coat pork loin schnitzels in flour.
- One by one dip schnitzels in whisked egg, followed by breadcrumbs taking care to press the breadcrumbs into the schnitzel so they evenly coated.
- Heat oil in a large skillet on medium – high heat.
- Once the oil is hot cook, drop in the schnitzels and cook 8-12 minutes or until they are golden brown, turning half way through cooking.
- Allow the schnitzels to drain on paper towel and season with salt.
- Serve with your favourite sides.
Note 1 – Pork loin fillets can be found at most supermarkets. Look for fillets that are between 0.5 – 1cm thick, they don’t need to be flattened. They generally have a thin layer of fat on them which is fine (it cooks out during the cook). If the fillets are thicker than 1cm, gently flatten them out with a rolling pin or mallet. If there is more than 0.5cm of fat visible on the fillet, trim it using a knife.
Note 2 – Plain breadcrumbs and homemade breadcrumbs can be used for this recipe, panko breadcrumbs however will yield a super crispy result.
Note 3 – I used Canola oil but any oil with a high smoke point is best for shallow or deep frying. You will need the base of the skillet to be covered and at least 0.5cm deep to shallow fry. If you would prefer to use less oil, simply drizzle the pan with 3-4 tbsp of olive oil and cook as per the recipe instructions. The fillets will not be as evenly cooked as the picture but will still be delicious.
Can pork schnitzel be frozen? Yes! Once you have crumbed/breaded the schnitzel, freeze it in an airtight reusable zip lock bag or container. Place sheets of baking paper between the layers of schnitzel to stop them sticking to each other. Allow them to thaw completely before cooking (place in the fridge overnight to defrost). Pork schnitzels can be frozen between 2-3 months.
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I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created Simple Home Edit to inspire others to buy with intention, eat well with simple ingredients, own less and live more.
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