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If you’re a lover of schnitzel, but have only tried chicken, you must try this pork schnitzel, which is actually the most popular and traditional version in Europe.

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 Sauteed Red Cabbage and Creamy 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.

Traditional Pork Schnitzel Recipe

Can you make Traditional Pork Schnitzel ahead of time?

Yes, crumb the pork schnitzel as per the recipe and store it in the fridge, covered, 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.

If you enjoyed Traditional Pork Schnitzel, I think you’ll love:

Crispy Baked Chicken Schnitzel Recipe
Freezer-friendly Chicken Schnitzel Recipe
Chicken Schnitzel with Creamy Mushroom Sauce Recipe
Crumbed Lamb Cutlets with Caper Mayonnaise Recipe
Golden Crumbed Pork Cutlets Recipe

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 sauteed red cabbage.
Prep 15 minutes
Cook 12 minutes
Total 27 minutes
Servings: 4 servings

Ingredients

  • 8 pork loin steaks (see note 1)
  • 150 g (1 cup) plain (all-purpose) flour
  • 2 eggs, whisked
  • 120 g (2 cups) panko breadcrumbs
  • Oil, for frying (see note 2)
  • Sea salt flakes
  • Your favourite sides to serve. Try my Sauteed Red Cabbage and Creamy Mushroom Sauce.

Instructions

  • Crumb the pork – 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.
  • Cook the schnitzels – 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 and serve – Drain on a paper towel, season with salt and serve.

Nutrition information

Nutrition Facts
Traditional Pork Schnitzel Recipe
Amount per Serving
Calories
911
% Daily Value*
Fat
 
35
g
54
%
Saturated Fat
 
11
g
69
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
8
g
Monounsaturated Fat
 
14
g
Cholesterol
 
330
mg
110
%
Sodium
 
429
mg
19
%
Potassium
 
1509
mg
43
%
Carbohydrates
 
50
g
17
%
Fiber
 
2
g
8
%
Sugar
 
2
g
2
%
Protein
 
90
g
180
%
Vitamin A
 
134
IU
3
%
Calcium
 
99
mg
10
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.

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.

Equipment

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Course entrée, Main Course, pork, pork schnitzel, traditional schnitzel
Cuisine European, German