We have a bit of a crispy obsession over here, don’t we? With so many of our most-loved recipes featuring that satisfying crunch, I figured—why not add one more to the mix? This Quick and Easy Pork Schnitzel is not just delicious, but it’s also faster and less messy than the traditional version. Perfect for those busy weeknights when you want something comforting and indulgent, without all the fuss.
I know you’re going to love this one just as much as our other crispy faves like Ultimate Chicken Parmigiana, Quick and Easy Cornmeal Crusted Salmon, and Easy Parmesan Crusted Chicken. Give them a try when you have a chance—they’re crowd-pleasers for a reason!
Ingredients and Substitutions
- Boneless pork chops: If the cutlets are too thick, pound them to an even thickness.
- Panko breadcrumbs (for extra crunch use panko, but, can be substituted with regular breadcrumbs if needed)
- Garlic powder
- Salt
- Paprika (adds color and a hint of spice)
- Mayonnaise (helps to keep your schnitzel juicy without sacrificing its crispiness)
- Olive oil, canola oil, or any high-heat cooking oil (for sautéing)
- Lemon wedges (a must for that fresh, zesty finish!). If you don’t have lemons, use limes.
Instructions:
- Prep the pork: If the cutlets are too thick, pound them to an even thickness. Season both sides with salt, garlic powder, and paprika.
- Coat the pork: Spread mayo over each cutlet. Dip in panko breadcrumbs, pressing gently to ensure they stick well.
- Heat the oil: In a large skillet, heat oil over medium-high heat (around 350°F/175°C) to ensure a perfect crispy finish.
- Fry the schnitzels: Fry cutlets in batches, 3-4 minutes per side, until golden brown and crispy. Transfer to a paper towel-lined plate to absorb excess oil.
- Serve: Serve immediately with lemon wedges for that fresh citrus kick—don’t skip it!
Pro Tips:
The exact amounts of mayonnaise and panko may vary depending on the size and thickness of your cutlets. To avoid wastage, I add these ingredients incrementally. For example, I squeeze a little bit of mayonnaise out of the tube and mix it with all the seasonings before adding the cutlets. Then, I gently move the cutlets around in the mixture. If I find there isn’t enough to coat all of them, I squeeze in a bit more mayonnaise and continue until I have enough to coat the cutlets evenly.
I’ve provided approximate measurements as a reference, but my goal is to minimize wastage as much as possible. For the panko breadcrumbs, I simply toss some into the same bowl (this way, I don’t have to wash another dish, but feel free to use a separate bowl if you prefer). Once one cutlet is coated, I remove it from the bowl and it can go directly to the skillet or onto a clean plate (don’t place them on top of each other, or some of the coating might fall off). I then add more panko to the bowl and repeat the process until all the cutlets are coated.
This method may not be the traditional way to bread things, but I find it more efficient and it helps me wash fewer dishes. If you have any questions about this technique, feel free to ask!
How to Serve:
Serve your crispy pork schnitzel hot, right out of the pan! It’s perfect with a squeeze of lemon juice and sides like mashed potatoes, potato salad, or crispy fries. These classic sides really let the schnitzel shine, making it a hearty, comforting meal.
How to Store:
Got leftovers? Store the schnitzel in an airtight container in the fridge for up to 3 days. To reheat and keep it crispy, pop it in the oven at 350°F (175°C) for about 10 minutes, or until warmed through. Avoid microwaving, as it can make the schnitzel soggy. Using your air fryer would also work.
Quick and Easy Pork Schnitzel
Ingredients
- 2 lbs pork loin chops 1/2” thick trimmed
- 2 cups panko breadcrumbs
- 1 tablespoon garlic powder
- 1 tablespoon salt or to taste
- 1/2 teaspoon paprika
- 1/2 cup mayonnaise
- Olive oil canola oil, or any high-heat cooking oil, for sautéing
- Lemon wedges for serving (don’t skip the lemons!)
Instructions
- Prep the Pork: Trim any thin strip of fat from the side of the pork chops, then place them between two sheets of parchment paper, plastic wrap, or in a ziplock bag. If the cutlets are too thick, pound them to an even thickness of about ¼ inch using a heavy rolling pin or meat tenderizer.
- Season the Pork: In a medium or large bowl, combine the mayonnaise, salt, and paprika. Add the pork cutlets to the bowl, ensuring that the mayonnaise mixture coats both sides of each cutlet evenly.
- Coat the Pork: Once the cutlets are well coated in the mayonnaise mixture, sprinkle the panko breadcrumbs over the cutlets in the bowl. Press down gently on each cutlet to ensure they are thoroughly covered in panko.
- Heat the Oil: In a large skillet, heat oil over medium-high heat (around 350°F/175°C) to ensure a perfectly crispy finish.
- Fry the Schnitzels: Fry the cutlets in batches for 3-4 minutes per side, until golden brown and crispy. Transfer to a paper towel-lined plate to absorb any excess oil.
- Serve: Serve immediately with lemon wedges for that fresh citrus kick—don’t skip it!
Notes
- The exact amounts of mayonnaise and panko may vary depending on the size and thickness of your cutlets. To avoid wastage, I add these ingredients incrementally. For example, I squeeze a little bit of mayonnaise out of the tube and mix it with all the seasonings before adding the cutlets. Then, I gently move the cutlets around in the mixture. If I find there isn’t enough to coat all of them, I squeeze in a bit more mayonnaise and continue until I have enough to coat the cutlets evenly. I’ve provided approximate measurements as a reference, but my goal is to minimize wastage as much as possible. For the panko breadcrumbs, I simply toss some into the same bowl (this way, I don’t have to wash another dish, but feel free to use a separate bowl if you prefer). Once one cutlet is coated, I remove it from the bowl and it can go directly to the skillet or onto a clean plate. I then add more panko to the bowl and repeat the process until all the cutlets are coated. This method may not be the traditional way to bread things, but I find it more efficient and it helps me wash fewer dishes. If you have any questions about this technique, feel free to ask! 2) Please Note that calories are simply an estimate.
Nutrition
Let’s Connect!
If you try this recipe, I’d love to hear how it turned out! Drop a comment below and let me know your thoughts. And don’t forget to follow me on Instagram at @TastyRecollectionscom for more cozy, homemade meals to share with your loved ones. I can’t wait to see what you cook up!
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