This crispy pork schnitzel is golden, juicy, and packed with flavour. A classic German dish made with tenderised pork, coated in breadcrumbs, and fried to perfection. Perfect for weeknight dinners or Oktoberfest feasts!
Schnitzel is a thin breaded piece of meat. Traditionally in Austria and German it is wiener schnitzel, which is made with veal.
As well as enjoying with pork, you can also try it with butterflied chicken breasts. We love all versions!
Tips
- Gluten-free option – use gluten-free breadcrumbs and flour.
- Alternative cooking methods:
- Air fryer – spray the schnitzels with oil and air fry at 200C for 10 to 12 minutes, turning them over halfway through.
- Oven – heat the oven to 220C/200C fan/gas 7. Spray the schnitzels with oil and bake for 15 to 18 minutes, turning them over halfway through.
- Traditional wiener schnitzel – use veal instead of pork for an authentic Austrian version.
- Flavour variations:
- Herb and parmesan crust – mix grated parmesan and dried oregano into the breadcrumbs for a richer taste.
- Spicy – add some paprika and cayenne to the flour for extra heat.
- Japanese-inspired tonkatsu – serve with Japanese katsu curry sauce and shredded cabbage.
- This crispy pork schnitzel recipe is easily adapted if you’re cooking for less or more people.
Frequently Asked Questions
Boneless pork loin steaks or pork tenderloin fillet works best, as they are lean but tender when pounded thin.
Yes - you can bread the pork and place them in the fridge for up to 8 hours before frying.
Yes - freeze uncooked, breaded schnitzels on a baking sheet, then transfer to a freezer bag for up to 3 months. Cook directly from frozen.
Use neutral oils like sunflower, vegetable, or rapeseed oil with a high smoke point.
Serve with potato salad, mashed potatoes, chunky oven chips, and coleslaw.
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HOW TO MAKE THIS CRISPY PORK SCHNITZEL
Ingredients
- 4 pork loin steaks (weighing approx. 125g each)
- 50g plain flour
- salt and freshly ground black pepper
- 2 large eggs
- 70g panko breadcrumbs
- 4 tbsp sunflower, vegetable or rapeseed oil
- 40g butter (split into 2 x 20g)
Instructions
- Heat the oven at the lowest setting.
- Place the pork steaks between 2 sheets of cling film and bash them with a rolling pin, meat tenderiser or heavy pan until they’re roughly 0.5cm thick. You can do this 2 at a time.
- Put the flour in a shallow dish and season with salt and freshly ground black pepper. Crack the eggs into another dish and beat them with a fork and then put the panko breadcrumbs into a third dish.
- Working with one pork steak at a time, coat in the flour, then dip into the beaten egg, and finally coat in the breadcrumbs. Transfer the breadcrumbed pork to a large baking tray as you go. Once they’re all coated, place the tray in the fridge for at least 15 minutes.
- When you’re ready to cook, heat 2 tbsp of the oil in a large frying pan over a medium high heat. When the oil starts to spread across the pan, you’ll know it’s hot. Place 2 of the schnitzels into the pan and cook for 2 minutes, until golden. Turn them over and add 20g of the butter and cook for a further 2 minutes. Tilt the pan slightly and baste the schnitzels with the oil and butter.
- Transfer the cooked schnitzels to a plate with kitchen roll. Pat the tops gently with kitchen roll to dry them and then place them onto a clean baking tray or plate and put them in the low oven to keep warm while you repeat step 5 with the remaining oil and butter for the other 2 schnitzels. Once they’re cooked, transfer them to a plate with clean kitchen roll and gently dry them too. Serve with your choice of side dishes.
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Crispy Pork Schnitzel
Ingredients
- 4 pork loin steaks (weighing approx. 125g each)
- 50 g (1.8 oz) plain flour
- salt and freshly ground black pepper
- 2 large eggs
- 70 g (2.5 oz) panko breadcrumbs
- 4 tbsp sunflower, vegetable or rapeseed oil
- 40 g (1.4 oz) butter (split into 2 x 20g)
Instructions
- Heat the oven at the lowest setting.
- Place the pork steaks between 2 sheets of cling film and bash them with a rolling pin, meat tenderiser or heavy pan until they’re roughly 0.5cm thick. You can do this 2 at a time.
- Put the flour in a shallow dish and season with salt and freshly ground black pepper. Crack the eggs into another dish and beat them with a fork and then put the panko breadcrumbs into a third dish.
- Working with one pork steak at a time, coat in the flour, then dip into the beaten egg, and finally coat in the breadcrumbs. Transfer the breadcrumbed pork to a large baking tray as you go. Once they’re all coated, place the tray in the fridge for at least 15 minutes.
- When you’re ready to cook, heat 2 tbsp of the oil in a large frying pan over a medium high heat. When the oil starts to spread across the pan, you’ll know it’s hot. Place 2 of the schnitzels into the pan and cook for 2 minutes, until golden. Turn them over and add 20g of the butter and cook for a further 2 minutes. Tilt the pan slightly and baste the schnitzels with the oil and butter.
- Transfer the cooked schnitzels to a plate with kitchen roll. Pat the tops gently with kitchen roll to dry them and then place them onto a clean baking tray or plate and put them in the low oven to keep warm while you repeat step 5 with the remaining oil and butter for the other 2 schnitzels. Once they’re cooked, transfer them to a plate with clean kitchen roll and gently dry them too. Serve with your choice of side dishes.
Notes
- Gluten-free option – use gluten-free breadcrumbs and flour.
- Alternative cooking methods:
-
- Air fryer – spray the schnitzels with oil and air fry at 200C for 10 to 12 minutes, turning them over halfway through.
-
- Oven – heat the oven to 220C/200C fan/gas 7. Spray the schnitzels with oil and bake for 15 to 18 minutes, turning them over halfway through.
- Traditional wiener schnitzel – use veal instead of pork for an authentic Austrian version.
- Flavour variations:
-
- Herb and parmesan crust – mix grated parmesan and dried oregano into the breadcrumbs for a richer taste.
-
- Spicy – add some paprika and cayenne to the flour for extra heat.
-
- Japanese-inspired tonkatsu – serve with Japanese katsu curry sauce and shredded cabbage.
- This crispy pork schnitzel recipe is easily adapted if you’re cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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