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Pork Schnitzel - Cutlets

Crispy and juicy schnitzel made with thin pork loin cutlets, lightly breaded and fried to golden perfection. It is pure comfort food and a classic in many European countries. Typically, it is served with mashed potatoes or rice.

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Servings: 6-8 

8 Pork Loin cutlets 
1 teaspoon Old Bay seasoning
1/2 teaspoon ground black pepper
1/2 teaspoon garlic salt
1/2 teaspoon salt
2 large eggs
1 tablespoon milk
1 cup all-purpose flour
4 Tablespoons Oil for frying– I used olive oil

Place cutlets on a cutting board. Using meat tenderizer, pound each cutlet thin.
Mix all the Seasonings in a small bowl and season cutlets.
Prepare breading station: place flour in a shallow dish, beat egg with milk and pour into a shallow dish.
Dip each cutlet in flour, then the egg mixture.
Heat up oil in a large skillet.
Fry each cutlet until golden brown and crispy, about 4-5 minutes per side.
Place on paper towel lined plate to absorb access oil.
Serve with your favorite side such as rice, mashed potatoes, salad or steamed vegetables.

To make a pork schnitzel, you need a boneless and thin cut of meat. I used regular pork cutlets you can buy in the meat department; they are too thick, so I cut them in half horizontally. If the meat is too tick, there is a chance the meat won’t cook properly inside before the crust is golden crisp.