Description
A crispy, golden-brown pork schnitzel made with panko breadcrumbs that cooks in just 20 minutes. This budget-friendly, kid-approved recipe delivers restaurant-quality results for a stress-free weeknight family dinner.
Ingredients
Scale
- 4 pork loin chops (approx. 6 oz each / 170g each), cut horizontally into thinner cutlets
- 1 cup all-purpose flour
- 2 large eggs
- 2 cups panko breadcrumbs
- 1/2 cup neutral oil (vegetable or canola)
- 2 lemons, cut into wedges
- Salt and black pepper, to taste
- Pinch of salt and paprika (optional, for panko)
Instructions
- Prep the meat: Cut pork loin chops horizontally to create thinner cutlets about 1/4 inch thick. Place between plastic wrap or in a ziplock bag and pound with a meat mallet until even in thickness. Season both sides generously with salt and pepper.
- Set up your dredging station: Prepare three shallow bowls. Fill the first with flour, the second with beaten eggs, and the third with panko breadcrumbs (optionally mixed with a pinch of salt and paprika).
- Bread the cutlets: Dredge each cutlet in flour, shaking off excess. Dip into the egg wash, letting excess drip off. Press firmly into the panko breadcrumbs to coat evenly. Place on a plate.
- Heat the oil: Heat 1/2 cup of neutral oil in a large skillet over medium-high heat. Test readiness by dropping in a breadcrumb; it should sizzle immediately and turn golden in 30 seconds.
- Fry the schnitzel: Place two cutlets in the hot oil (do not crowd the pan). Cook for 2-3 minutes on the first side until deep golden brown. Flip and cook for another 2-3 minutes until the internal temperature reaches 145°F (63°C).
- Rest and serve: Transfer cooked schnitzel to a wire rack over a baking sheet to keep the bottom crispy. Repeat with remaining cutlets. Serve immediately with lemon wedges.
Notes
Do not skip pounding the meat; it ensures even cooking and tenderness. Use a wire rack instead of paper towels to prevent the bottom from getting soggy due to trapped steam. Ensure oil is at the correct temperature (medium-high) to avoid greasy or burnt results. Leftovers can be reheated in a toaster oven or air fryer at 350°F for 5 minutes to restore crispiness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: German
Nutrition
- Serving Size: 2 cutlets per servin
- Calories: 450
- Sodium: 600
- Fat: 22
- Carbohydrates: 25
- Protein: 35
Keywords: pork schnitzel, german dinner, easy weeknight dinner, crispy pork, panko breadcrumbs, family dinner, 20 minute meals, budget friendly dinner