This easy to make Pork Schnitzel is the perfect comfort food that is sure to satisfy the whole family!
If you are looking for a quick, easy and inexpensive weeknight dinner to feed the family, you have come to the right place! This easy pork schnitzel recipe takes less than half an hour to make from beginning to end!
This simple recipe for a classic pork schnitzel is easy to make and uses ingredients I already had in my pantry. My local supermarket had pork loin on sale this week and so I snapped some up and the rest is history.
The result is a delicious schnitzel that is crispy on the outside and moist on the inside. We love to serve it alongside veggies and a good portion of mashed potatoes or potato salad!
Simple Steps and Tips to make Pork Schnitzel
To make the pork schnitzel, I prepared 3 bowls with flour, egg and Dijon mustard, and bread crumbs. When the oil was hot and ready in the pan, I quickly dipped my pork into each bowl to bread it and immediately placed it in the oil to fry.
I recommend dipping the pork when you are ready to cook it. If you dip them in the batter and let them sit, the batter becomes wet and soggy. For a crispy coating, do not let them sit before frying. I cooked my schnitzel in two batches as I could only fit 2 in my pan at a time. A few minutes to cook on each side and they were out and ready to be plated! That’s it!
Classic schnitzel is made with pork but I have also made this recipe using other types of meat. Chicken (pounded thinly) is a great substitute as well and tastes just as delicious, I think.
If you are making this for a crowd, you can easily double or triple the recipe as needed. To keep the pork schnitzel warm, I recommend placing it on a baking tray and keeping it warm on low heat in the oven while you continue cooking the rest of the schnitzel.
Easy peasy, lemon squeezy! Which reminds me, I recommend serving the schnitzel with lemon wedges. I love to give it a good squeeze of lemon before eating! Bon appetit!
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Sheet Pan Honey Mustard Haddock and Roasted Vegetables
- 4 boneless pork loin chops
- 2 eggs
- 1 tablespoon Dijon mustard
- 3/4 cup flour
- 1 cup bread crumbs
- salt and pepper
- oil for frying
- Place the pork loin between 2 pieces of plastic food wrap and pound until they are about 1/4 inch thick. Remove the plastic wrap. Season with salt and pepper.
- In 3 separate, shallow bowls or containers wide enough to dip the schnitzel place the following: in one bowl place the egg and Dijon mustard and whisk together. In a second bowl, place the flour. In the third bowl place the breadcrumbs.
- Fill your pan with about 1/2 inch-3/4 inch of oil. Heat oil.
- Once oil is heated, dip the pork loin into the bowl of flour first. Then into the egg mixture and finally into the breadcrumbs.
- Immediately place into the hot oil and fry on each side for about 3 minutes or until they turn a nice golden-brown and are cooked through. You will have to cook these in batches. Do not dip and coat the pork until you are ready to cook them. You do not want them to sit around in the coating, getting soggy.