Eggless Pork Schnitzel
Crispy, golden, and satisfying in the most classic way, this pan-fried pork schnitzel delivers a shatteringly crunchy crust and tender, juicy meat that makes it feel like a proper restaurant-worthy dinner on a weeknight. The clever trick here is the breading station — instead of the usual egg wash, a quick mixture of milk and Dijon mustard does the binding work beautifully, giving the breadcrumbs something to grip without any egg in sight. Pounding the pork loin chops thin ensures they cook through fast and stay incredibly tender, while paprika and garlic powder in the breadcrumb coating add just enough depth to keep every bite interesting. The oil gets properly hot before the cutlets go in, so you get that signature golden crust without any sogginess. A squeeze of fresh lemon over the top right before serving cuts through the richness and ties the whole dish together. This recipe serves four, making it a solid choice for a family dinner or a casual gathering where you want to genuinely impress people with minimal fuss.
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Learn more →Ingredients
4 servings
- 4 boneless pork loin chops (about 6 oz each), trimmed
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup all-purpose flour
- ¼ cup milk
- 2 tbsp dijon mustard
- 1 ½ cups plain breadcrumbs
- ½ tsp garlic powder
- ½ tsp paprika
- ½ cup neutral oil (such as canola or sunflower oil), plus more as needed
For serving
- lemon wedges, for serving
- fresh flat-leaf parsley, chopped, for serving (optional)
Instructions
- 1
Place one pork chop between two sheets of plastic wrap or in a zip-top bag. Using a meat mallet or rolling pin, pound to an even 1/4-inch thickness. Repeat with the remaining chops. Season both sides of each cutlet with the salt and black pepper.
- 2
Set up a three-station breading line: spread the flour in the first shallow dish; whisk together the milk and Dijon mustard in the second shallow dish until smooth; combine the breadcrumbs, garlic powder, and paprika in the third shallow dish.
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