Crispy German Pork Schnitzel Recipe (Schweineschnitzel)
Classic German pork schnitzel with thin cutlets breaded and fried to golden perfection—crispy outside, juicy inside, and perfect with lemon wedges.
Nutrition Information (per serving)
Ingredients
- 4 boneless pork chops (about 150g each)
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs (preferably plain or homemade)
- Oil or clarified butter, for frying
- Lemon wedges, for serving
Instructions
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Prepare pork: Place pork chops between plastic wrap and pound with a meat mallet until 1/4 inch thick. Season both sides with salt and pepper.
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Bread the pork: Dredge each cutlet in flour, then dip into beaten eggs, then coat with breadcrumbs. Press gently to help breadcrumbs adhere.
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Fry schnitzels: Heat oil or clarified butter in a large skillet over medium heat. Fry schnitzels one or two at a time for 2–3 minutes per side, until golden and crisp.
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Drain and serve: Transfer to paper towels to drain excess oil. Serve hot with lemon wedges.
Notes
- Traditional side dishes include potato salad, mashed potatoes, or sauerkraut
- Use veal for a Wiener Schnitzel variation
- Avoid pressing the schnitzels while frying to maintain crispness
- For extra crispness, use panko breadcrumbs
Frequently Asked Questions
How long does this crispy german pork schnitzel recipe (schweineschnitzel) take to make?
This crispy german pork schnitzel recipe (schweineschnitzel) takes 20 min to prepare and 15 min to cook, for a total time of 35 min.
How many servings does this recipe make?
This recipe makes 4 servings.
What skill level is required for this recipe?
This recipe is rated as Intermediate level.
Can I make substitutions in this recipe?
Yes! Feel free to substitute ingredients based on your dietary preferences or what you have available. Common substitutions work well in most cases.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently before serving.