There’s something deeply satisfying about the crackle of a perfectly fried schnitzel. Whether you’re feeding a family or cooking just for yourself, pork schnitzel is a timeless classic that delivers comfort, flavor, and crunch in every bite. This homemade version is easy enough for a weeknight dinner but impressive enough for guests—especially when served with crispy potatoes, a fresh salad, or creamy sauce.
Pork chops are having a bit of a moment, and it’s easy to see why. They’re affordable, widely available, and surprisingly versatile. In this recipe, we turn simple boneless pork loin chops into golden schnitzels by flattening, breading, and pan-frying them to crispy perfection. It’s a nod to traditional German cooking with plenty of room for customization.
And here’s a pro tip: when dredging, use one hand for dry ingredients and one for wet to avoid clumpy fingers and mess. With just a few ingredients and straightforward steps, this pork schnitzel recipe is bound to become a regular in your dinner rotation.
Air Fryer Pork Schnitzel Variation
If you’d like a lighter option without sacrificing crispiness, try making your pork schnitzel in the air fryer. It’s just as crunchy and tender, with significantly less oil—making it a great alternative for weeknight dinners or meal prep. The instructions below the original recipe.
ENJOY!
Crispy Homemade Pork Schnitzel: Golden, Juicy, and Easy to Make
Ingredients
- 6 pork schnitzels or boneless pork loin chops
- ⅓ cup cake flour
- 250ml buttermilk
- 1½-2 Panko or dried breadcrumbs
- salt and black pepper to taste
- garlic powder, paprika and cayenne pepper to taste – optional
- vegetable oil for frying
Instructions
Prep the Pork
- Place each pork chop between two sheets of heavy plastic wrap or in a resealable freezer bag. Pound gently with the smooth side of a meat mallet until about ¼ inch thick. Trim excess fat if desired, and make small slits along the edge to prevent curling during cooking.
Set Up the Breading Station:
- Prepare three shallow bowls:Bowl 1: Combine flour with salt, pepper, and any desired spices.Bowl 2: Add the buttermilk.Bowl 3: Pour in the breadcrumbs.
Bread the Pork:
- One at a time, dredge the pork in the flour, then dip into the buttermilk, and finally coat evenly with breadcrumbs. Press gently to help the crumbs adhere.
Fry the Schnitzel:
- Heat a generous amount of vegetable oil in a large skillet over medium-high heat. Fry 1–2 schnitzels at a time, cooking for about 3–4 minutes per side, or until golden brown and fully cooked through. Transfer to a wire rack or warm oven while finishing the rest.
Serving Suggestions:
- Serve with lemon wedges, potato salad, or crispy roast potatoes.Add a side of coleslaw or cucumber salad for a cool, refreshing contrast.For a richer option, top with a cheese sauce or creamy mushroom gravy.Pair with a German-style beer or crisp white wine.
Air Fryer Pork Schnitzel Variation
- If you’d like a lighter option without sacrificing crispiness, try making your pork schnitzel in the air fryer. It’s just as crunchy and tender, with significantly less oil—making it a great alternative for weeknight dinners or meal prep.
Air Fryer Instructions:
- Prepare the pork schnitzels as instructed: pound, trim, and dredge through the flour, buttermilk, and breadcrumb mixtures.
- Preheat your air fryer to 200°C (390°F) for about 3 minutes.
- Lightly spray both sides of the breaded pork schnitzels with cooking oil or brush with a neutral oil like vegetable or canola. This helps achieve that golden crisp exterior.
- Place schnitzels in the air fryer basket in a single layer. Work in batches if necessary to avoid overcrowding.
- Air fry at 200°C (390°F) for 10–12 minutes, flipping halfway through. Cook until golden brown and the internal temperature reaches 63°C (145°F) for pork.
- Let rest briefly before serving. Enjoy with your favorite sides or a squeeze of lemon.
Tips for Air Fryer Success:
- Don’t skip the oil spray—even a light mist helps achieve a crunchy coating.Avoid stacking or overlapping schnitzels in the basket. Proper air circulation is key for even browning.Add a second layer of breadcrumbs if you like extra crunch—just press them in gently after the first coat.