Pork Schnitzel

Our Pork Cutlets are already tenderized and ready for this classic German dish.

This recipe for fried Pork Cutlets results in a crispy exterior and juicy interior. Serve the traditional German way with a side of spaetzle, or get more midwestern and serve as a sandwich slathered with mayo and topped with dill pickles. 

Pork Schnitzel with slice of lemon

Pork Schnitzel

Serves 3-4


1 Pack Pork Cutlets

2 Cups All Purpose Flour

2 Tbsp Salt

3 Eggs

2 Cups Plain Breadcrumbs 

Vegetable Oil

Optional: Lemon Wedges, Parsley, Black Pepper 


Step 1

Heat cast iron pan over medium-high heat, and add about 1" of vegetable oil.

Step 2

Set up three shallow bowls or pans. One with salt and flour, one with lightly beaten eggs, and one with breadcrumbs.

Step 3

Lightly coat Pork Cutlets in flour, followed by egg, then breadcrumbs. 

Step 4

Fry cutlets one at a time until golden brown on both sides. This will take about 3 minutes per side. Remove from the oil and pat dry. 

Step 5

Serve with a squeeze of lemon juice. 

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