Crispy Pork Schnitzel for Oktoberfest

This Pork Schnitzel is the ultimate Oktoberfest dish, perfectly pan-fried to get that crispy exterior and juicy interior that everyone loves.

Pork SchnitzelPhoto byThyme of Season

These breaded pork cutlets are fried to a golden brown. You can make pork sandwiches or simply squeeze a little bit of fresh lemon juice to enhances those rich, hearty flavors. Pork Schnitzel can be served with simple mashed potatoes, French fries, Braised Red Cabbage, or German Spätzle.

Welcome to Octoberfest!

Oktoberfest is a fun-filled festival that lasts for 16 to 18 days and takes place every year in Munich, celebrating the wedding of Bavaria's crown prince since 1810! The festivities kick off in late September to make the most of the longer days and pleasant weather. In 2024, the 189th Oktoberfest will take place from September 21 to October 6.

To celebrate Octoberfest, grab a warm pretzel, enjoy this Pork Schnitzle with cold and refreshing Octoberfest beer.

Ingredients for Pork Schnitzel

2 pounds boneless pork chops
1/3 cup all-purpose flour
1 tablespoon garlic salt (or sub with equal parts salt and garlic powder)
1/2 teaspoon paprika
1/2 teaspoon black pepper, freshly ground
3 large eggs
2 cups panko bread crumbs
Olive oil, canola oil or any high heat cooking oil to saute
Lemon wedges to serve

How to Make These Pork Cutlets

1. Cover a cutting board with plastic wrap, lay the cutlets out in a single layer, and then cover them with more plastic wrap to avoid any mess. Use a meat mallet or the bottom of a heavy saucepan to pound the cutlets until they’re about 1/4" to 1/8" thick.

2. Next, get three bowls ready. In the first one, mix together 1/3 cup of flour, 1 tablespoon of garlic salt, 1/2 teaspoon of paprika, and 1/2 teaspoon of pepper. In the second bowl, beat 3 eggs with a fork. Finally, fill the third bowl with 2 cups of panko crumbs.

3. Coat both sides of each flattened cutlet in flour, then dip it in the beaten egg, allowing any extra egg to drip back into the bowl before rolling it in panko crumbs. Using a fork for the dipping makes it easier to keep your hands clean. Do this for the rest of the cutlets.

4. After you’ve breaded all the cutlets, use a big non-stick pan and heat it up on medium. Pour in enough oil to coat the bottom. When the oil is hot, add in a few breaded cutlets at a time and cook them for about 3-4 minutes on each side until they’re fully cooked. If they’re browning too fast, just turn down the heat a bit. Once done, place them on a plate lined with paper towels. Cut one open to check if it’s done—the juices should be clear. Serve with lemon wedges.