Pork (or Chicken) Schnitzel Recipe

Originating in Austria and Germany, schnitzel is a beloved comfort food that has found its way into kitchens and restaurants around the world. At its heart, it’s a straightforward dish made from a thin cutlet of meat, breaded and fried until golden and crispy.

Traditionally, schnitzel is made with pork or veal, but chicken has become a popular (and equally tasty) alternative. Whether you prefer pork or poultry, both versions of this recipe offer that perfect crunch on the outside, with juicy tenderness inside. And here’s a little bonus, either option pairs beautifully with a glass or two of Riesling. The wine’s bright acidity and touch of sweetness balance the richness of the fried cutlet, making it a match made in culinary heaven.

So, let’s get cooking. We’ll start with the classic pork schnitzel recipe, then show you how to make a chicken version for those who prefer it.

Pork Schnitzel Recipe

Ingredients (Serves 4)

• 4 boneless pork chops (about 1/2-inch thick)

• Salt and freshly ground black pepper

• 1 cup all-purpose flour

• 2 large eggs

• 2 tablespoons milk

• 2 cups plain breadcrumbs (or panko for extra crunch)

• 1 teaspoon paprika (optional, for added flavor)

• Vegetable oil or clarified butter (for frying)

• Lemon wedges, for serving

Instructions

1. Pound the Pork: Place each pork chop between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, pound the chops until they’re about 1/4-inch thick. The thinner, the better—this ensures even cooking and that signature schnitzel crispiness.

2. Season: Lightly season both sides of the pork with salt and pepper.

3. Set Up Breading Station: Arrange three shallow bowls or plates: one with flour, one with the beaten eggs mixed with milk, and one with breadcrumbs (seasoned with paprika, if desired).

4. Bread the Pork: Dredge each cutlet first in flour, shaking off excess. Dip into the egg mixture, then coat thoroughly in breadcrumbs. Press gently to help the coating stick.

5. Fry the Schnitzel: In a large skillet, heat about 1/2-inch of vegetable oil or clarified butter over medium-high heat until shimmering. Fry the cutlets one or two at a time, about 2–3 minutes per side, until golden brown. Don’t overcrowd the pan.

6. Drain and Serve: Transfer schnitzels to a paper towel–lined plate to drain excess oil. Serve immediately with lemon wedges for squeezing over the top.

Chicken Schnitzel Recipe (Alternative Option)

For those who don’t eat pork, or simply want a lighter option, chicken schnitzel is just as delicious. The process is almost identical, with only a few changes.

Ingredients (Serves 4)

• 4 boneless, skinless chicken breasts

• Salt and freshly ground black pepper

• 1 cup all-purpose flour

• 2 large eggs

• 2 tablespoons milk

• 2 cups breadcrumbs (or panko)

• 1 teaspoon garlic powder (optional, for added flavor)

• Vegetable oil or clarified butter (for frying)

• Lemon wedges, for serving

Instructions

1. Prepare the Chicken: Slice each chicken breast horizontally to create two thin cutlets. Place them between sheets of plastic wrap or parchment paper and pound them to about 1/4-inch thickness.

2. Season: Sprinkle lightly with salt and pepper.

3. Bread the Chicken: Set up your flour, egg wash, and breadcrumb stations. This time, try mixing garlic powder into the breadcrumbs for an extra savory note. Coat each cutlet as you would with the pork version.

4. Fry the Schnitzel: Heat oil or butter in a large skillet over medium-high heat. Fry chicken cutlets until golden brown and cooked through, about 3 minutes per side.

5. Drain and Serve: Place on paper towels to absorb excess oil, then serve with lemon wedges.

What to Serve with Schnitzel

Schnitzel is versatile, so the sides can go in several directions:

• Classic Pairing: Potato salad (German-style with vinegar and mustard or creamy with mayo)

• Light and Fresh: A simple cucumber salad or mixed greens with a tangy vinaigrette

• Comfort Food Vibes: French fries, mashed potatoes, or spaetzle (German egg noodles)

And don’t forget a generous squeeze of lemon!

Why Riesling is The Perfect Pairing

Why pair this dish with Riesling? Schnitzel (whether pork or chicken) is fried and rich, which means it benefits from a wine with acidity to cut through the fat and aromatic lift to complement the flavors. That’s where Riesling comes in.

• Dry Riesling: Crisp, citrusy, and refreshing. Perfect with chicken schnitzel and lighter accompaniments.

• Off-Dry Riesling: Offers just a touch of sweetness, which balances the savory richness of pork schnitzel.

• German Riesling (Kabinett or Spätlese): A classic pairing. Bright fruit, minerality, and lively acidity enhance the flavors of the schnitzel without overpowering them.

So whether you’re frying up pork or chicken, a chilled glass of Riesling is the ultimate partner in crime.

Contributed by Ray Ibanez, E-Commerce Manager for Plume Ridge Bottle Shop.