German Pork Schnitzel Recipe with Breadcrumbs

➡️ Are you looking for the best German pork schnitzel recipes in 2023? On this webpage, you’ll discover how to make pork schnitzel with breadcrumbs from scratch in 11 steps at home. There are many ways to cook pork, but few can compare with schnitzel. For those who are unfamiliar with this term, a schnitzel is a popular dish made from a thin slice of meat that has been tenderized by pounding it with a meat tenderizer. The meat is then coated in breadcrumbs before being fried to create a crispy and flavorful crust.

➡️ Schnitzel with breadcrumbs originates from Austria, but today everyone calls it German schnitzel. It was traditionally made from veal, but today it is more often prepared from pork or chicken. However, modern pork schnitzel recipes are based on traditional procedures. My authentic German schnitzel recipe helps you cook schnitzel with pork cutlets, breadcrumbs, and more simple and tasty ingredients. Yet, this dish can be made using various types of meat, including veal, pork, chicken, mutton, beef, or turkey, and it is enjoyed in many countries around the world.

➡️ Schnitzel has many international counterparts, including the French dish escalope, the Japanese dish tonkatsu, the Italian dish cotoletta, the Polish dish kotlet schabowy, the Argentine dish milanesa, the Colombian dish chuleta valluna, and the American dish “chicken fried steak.” Despite the differences in name and preparation, these dishes all share the same basic concept of a thin slice of meat coated in breadcrumbs and fried to perfection.

➡️ Cooking the pork schnitzel recipe is very simple and quick. Whether enjoyed as a main course or served as a sandwich, schnitzel is a versatile and delicious dish that has become a staple in many households around the world. Its simple yet satisfying flavors make it a perfect choice for any occasion, from a weeknight dinner to a festive celebration. Watch the cooking video below and learn how to make pork schnitzel with breadcrumbs using the very best Wiener schnitzel recipe in the German style!

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How to Make German Pork Schnitzel from Scratch at Home

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German Pork Schnitzel Recipe with Breadcrumbs

German Pork Schnitzel

German pork schnitzel is a classic and beloved dish that is a staple in German cuisine. It is a simple but flavorful recipe that consists of a thinly sliced pork cutlet that is breaded and fried to a crispy golden brown. This dish is typically served with a side of potatoes and a fresh salad, making it a complete and satisfying meal.
One of the key components of German pork schnitzel is the use of a pork cutlet that has been pounded thin. This is typically done with a meat tenderizer, which helps to create a tender and juicy piece of meat that is ideal for frying. The pork cutlet is then coated in a mixture of flour, egg, and breadcrumbs before being fried in hot oil until it is golden brown and crispy.
In addition to the pork cutlet, German pork schnitzel also features a variety of flavorful ingredients and seasonings. These may include herbs such as parsley, thyme, or rosemary, as well as garlic, onion, and other spices. The end result is a dish that is bursting with flavor and aroma, making it a favorite among both locals and visitors alike.
When preparing German pork schnitzel, it is important to use high-quality ingredients and to pay careful attention to the cooking process. This can help to ensure that the pork cutlet stays moist and tender, and that the breading is crispy and golden brown. Additionally, you may wish to experiment with different variations of the recipe, such as adding a touch of lemon juice or using a different type of meat, in order to create their own unique spin on this classic dish.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine German
Servings 6 servings


  • 35 oz pork loin (with or without bone), you can also use pork tenderloin, pork neck, or fresh pork ham without fat for this schnitzel recipe
  • salt and ground black pepper
  • 2 eggs
  • 2 tbsp all-purpose flour
  • 4 tbsp breadcrumbs
  • 10 fl oz sunflower oil for frying


  • cut pork loin into chops or slice into cutlets other pork cuts on your liking
  • pound the meat slices until you get a thickness of about half a finger
  • rub the pork chops or pork cutlets with salt and ground black pepper on both sides
  • cover pork chops with foil and place them in the fridge for about 1 hour (optional)
  • break eggs into a bowl and beat them with a fork
  • take the pork slices out from the fridge, remove the foil, and coat each meat slice with flour, beaten egg, and breadcrumbs (exactly in this order!)
  • pour oil into a frying pan, place the pan on the stovetop over a medium temperature, and wait until the oil is hot
  • put the pork schnitzels into the oil and wait until the bottom side is golden (3-4 minutes, depending on the pork cutlet thickness)
  • flip the schnitzels and wait another 2-3 minutes to fry evenly on both sides
  • take the schnitzels out from the pan, drain the oil well, and place them on absorbent paper or wire rack to remove all excess oil
  • serve the pork schnitzels immediately or while still warm


Cooking Tips:
  1. Use high-quality ingredients: Since German pork schnitzel is a simple dish, it is important to use high-quality ingredients in order to achieve the best possible flavor. Look for fresh, thinly sliced pork cutlets, and use fresh herbs and spices for the best results.
  2. Pound the pork cutlets evenly: To ensure that the pork cutlets cook evenly and remain tender, it is important to pound them out evenly. Use a meat tenderizer to pound the cutlets to a uniform thickness of around 1/4 inch.
  3. Use a non-stick pan: To prevent the schnitzel from sticking to the pan and to ensure that the breading stays intact, it is recommended to use a non-stick pan. This will also help to achieve a crispy and golden brown crust.
  4. Don’t overcrowd the pan: When frying the pork cutlets, be sure not to overcrowd the pan. This can cause the temperature of the oil to drop, which can result in soggy and greasy schnitzel. Cook the cutlets in batches if necessary, and give each one plenty of space to fry.
  5. Let the schnitzel rest: After frying the pork cutlets, it is important to let them rest on a wire rack for a few minutes before serving. This will help the breading to stay crispy and will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful schnitzel.
Keyword german pork schnitzel, pork schnitzel recipe, pork schniztel

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Final Notes for the German Pork Schnitzel Recipe

➡️ Schnitzel is today one of the most appreciated pork recipes in many European countries. This happens, probably, because the combination of tender meat and crispy crust makes this food simply irresistible! There are two types of schnitzel. One is without breadcrumbs and is known as French schnitzel or Parisian schnitzel. The other one is cooked with breadcrumbs and is named German schnitzel or Wiener schnitzel.

➡️ German pork schnitzel recipe with breadcrumbs is one of my favorite foods, so I cook it as many times as I have the opportunity. You can cook pork schnitzel with boneless or bone-in pork loin. I prefer to use bone-in pork loin because the bone keeps the meat juicy and tender during frying. However, if you like more, use boneless pork loin or other boneless pork cuts such as pork tenderloin, pork neck, or sliced fresh pork ham without skin and fat.

➡️ There are several cooking tips that you should follow to get the best results when you make a pork schnitzel recipe with breadcrumbs:

  • flatten the meat, so that the meat slice don’t be too thick and remains raw in the middle of the schnitzel; however, make sure the slice is not too thin, otherwise, the schnitzel will be dry, this is why I recommend half of the finger thickness (approximately 1 cm/0.4 inch) for the fillet
  • wait until the oil is hot before placing pork chops into the pan, this will prevent schnitzel from absorbing excess oil and getting a crispy crust
  • use enough oil, the meat slice should be sunk at least the half into oil, this will help cook the meat evenly
  • fried chops should be fried over medium temperature, so the meat will be juicy and tender but not raw inside
  • drain well oil when you take the pork schnitzel out from the pan and place it on absorbent paper to remove all excess oil
  • do not cover the dish where you store schnitzels before serving, so the breadcrumb crust will remain crispy
  • serve pork schnitzel while it’s still warm because when the meat is cold it’s harder and dryer

➡️ The German pork schnitzel recipe with breadcrumbs can be served plain or along with different side dishes. I mostly recommend creamy mashed potatoes, French fries, home fries, risotto, or plain rice pilaf.

➡️ A fresh vegetable salad or pickles is also highly recommended next to this pork schnitzel recipe with breadcrumbs.

➡️ Enjoy cooking German pork schnitzel recipes from scratch! Additionally, you could read more on schnitzel and learn how to make pork schnitzel without breadcrumbs. Also, I recommend you to try the authentic German schnitzel recipe.

➡️ In addition to the simple variety, various versions of schnitzel with sauce have appeared over time, and among these I recommend German Hunter Schnitzel first of all, which is a very tasty schnitzel recipe that I prepare often.

➡️ Other delicious German schnitzel recipes that I recommend are lamb schnitzel, German chicken breast schnitzel, and oven-baked chicken breast schnitzel.

FAQ’s for the Authentic German Pork Schnitzel Recipe

What is Pork Schnitzel?

Pork schnitzel is a traditional German dish made with pork that has been pounded thin, breaded, and fried until crispy.

How do you make pork schnitzel?

To make pork schnitzel, you will need to pound pork cutlets until they are thin and even. Then, dip them in flour, egg, and breadcrumbs before frying them in oil until they are golden brown and crispy.

What are the ingredients for pork schnitzel?

The ingredients for pork schnitzel include pork cutlets, flour, eggs, breadcrumbs, salt, pepper, and sometimes mustard and horseradish.

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