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While panfrying requires a fraction of the oil required for deep-frying, it is essential to use enough oil to reach halfway up the side of the pork cutlets. This ensures a consistent golden-brown crust all  over—the  signature of well-made schnitzel.



Cook Time: 5-10 Minutes

2 pounds boneless pork chops, trimmed and sliced into ½-inch thick cutlets

1⁄3 cup all-purpose flour

1 tablespoon garlic salt or substitute with equal parts salt and garlic powder

½ teaspoon paprika

½ teaspoon freshly ground black pepper

3 large eggs

2 cups panko bread crumbs

High-heat cooking oil, such as canola or grape-seed oil


Based on 12 ratings

Preparation Method

  1. Line a cutting board with plastic wrap, place cutlets in a single layer on cutting board, then cover with plastic wrap to prevent splatters. Pound cutlets with a meat mallet or the back of a heavy saucepan, until ¼-1⁄8 inch thick.
  2. Set up three bowls. In the first, combine flour, garlic salt, paprika, and black pepper. In the second, add eggs and whisk with a fork. In the third, add panko crumbs.
  3. Using a fork, dredge the pounded cutlet in flour. Then, dip in the beaten egg, letting excess egg drip back into the bowl; bread in panko crumbs. Repeat with remaining cutlets.
  4. Once all cutlets are breaded, heat a large pan over medium heat and add enough oil to cover the bottom of the pan. Once oil is hot, add breaded cutlets a few at a time, careful not to overcrowd the pan. Panfry 3–4 minutes per side or until cooked through. Reduce heat if browning too quickly. Remove to paper-towel-lined plate.