The BEST Pork Schnitzel You Will Ever Eat

This pork Schnitzel recipe is the German meal of my dreams! It's super easy to make, perfectly crispy, and the kind of Schnitzel that is traditionally served in Germany. That's because Schnitzel in Vienna is usually made from veal, while Schnitzel in Germany is usually made from pork. This really is the BEST German Schnitzel I've ever had! Let's chat about why.

I grew up in Germany and ate SO MANY Schnitzels there. Now that I live in the United States, the Schnitzels I can find at German restaurants in America typically fall short. Even German restaurants in Germany often disappoint because maybe the breading is not perfectly crisp and bubbly or the meat is too thick (I like mine very thin).

By the way, in Vienna, Schnitzel is traditionally made from veal and called a Wiener Schnitzel. You could easily switch out the meat in this recipe if you're looking for a veal Schnitzel.

What is schnitzel?

Schnitzel is a thinly pounded piece of meat (I used boneless pork chops), breaded and pan-fried to golden perfection. Served simply with fresh lemon slices to squeeze over the meat, it is great the way it is!

In Germany, Schnitzel is usually served with fries (you have to try my Pommesgewürz recipe for a German french fry seasoning).

Bratkartoffeln (pan-fried potatoes) is another popular side. In Austria, Schnitzel is often served with Spätzle, which are German homemade egg noodles.

Ingredients

The list for making German pork schnitzel is short, so make sure you're using great-tasting ingredients to end up with the best possible Schnitzel.

• Pork chops. I use boneless, animal welfare-verified pork chops for my Schnitzel and trim off any excess fat. If they're thick, I cut them in half lengthwise.
• Flour. I use all-purpose flour. This is for the first layer of pork breading and helps create that bubbly breading.
• Eggs. The whole egg. About 1 per person. This is the second layer of breading.
• Bread crumbs. Just regular old breadcrumbs. No pun intended. I have even chopped old, dry bread in a food processor to make my own before. This is the last layer of breading.

• Oil for frying. I use avocado oil or canola oil. You can use any high-heat oil you would like. You'll want your Schnitzel swimming in it and will heat to around 330 degrees Fahrenheit (165 degrees Celsius) for the optimal frying temperature.
• Parsley. For garnish. I grow it in my garden in the summer or have it on the windowsill in the winter.
• Lemon. Fresh lemon to squeeze over the schnitzel. Optional if you're also making a sauce, but I still like it either way for that refreshing note.

Tools

Here are some essential tools for making the perfect German Schnitzel that you may not already have at home.

• Meat Hammer. To pound those pork chops extra thin. And when I say thin, I mean THIN! Make sure you're using the flat side and not the spiky side of your mallet.
• Large Frying Pan. And by that, I mean extra-large. I love this one!
• Tongs. Don't have kitchen tongs yet? Time to get some. I also use them to help me with bread, which is a lot less messy.

• Frying Thermometer (Optional). Have trouble with burning your Schnitzel? The ideal frying temperature is 330 degrees Fahrenheit (165 degrees Celsius). Because you're frying in a shallow pan, I would recommend using the instant-read thermometer below and periodically checking with it. It's the best!
• Instant Read Thermometer. Unsure about whether your Schnitzel has reached an internal temp of 145 degrees Fahrenheit (63 degrees Celsius), use an instant-read thermometer. I have used this one for quite a while now and LOVE it. The best one on the market.

Wiener Schnitzel or Schnitzel Wiener Art?

I prefer a Schnitzel made from pork as most Germans eat it. You will also find many German restaurants serving Wiener Schnitzel (said to be from Vienna). That is a term designated only for Schnitzel made from veal.

Schnitzel made from pork is called Schnitzel Wiener Art, meaning 'in the Vienna way' or just Schweineschnitzel (pork Schnitzel). A chicken schnitzel is called a Hühnerschnitzel (chicken Schnitzel).

More Schnitzel Recipes

Here some more Schnitzel recipes you should try!

• Jägerschnitzel may be MY FAVORITE of them all. I still bread my Schnitzel for it, then add the creamy mushroom sauce called Jägersosse on top! This simple mushroom sauce is so incredibly creamy and good!
• Zigeunerschnitzel means gypsy schnitzel in German and is an unbreaded Schnitzel in a bell pepper sauce. It's so good! 
• I also had to include this Schnitzel sandwich inspired by the one our local Austrian restaurant Grünauer makes! Addictive!
• Last but not least, Chicken Schnitzel Hawaii is my supper cheesy invention with ham and cheese, and believe me, it's amazing!

Looking for a wine pairing with Schnitzel? Check out this wine pairings with German food blog post.