Schweineschnitzel Made Easy | Classic German Comfort Food

A homemade Yankee Swap gift that actually gets fought over.
Crispy pork schnitzel + a sense of humor = Christmas perfection.

It’s Christmas time, which means Yankee Swap season — and I always like to bring something homemade along with something fun. This year, it’s crispy pork schnitzel paired with a “I don’t give a schnitzel” t-shirt… and honestly, it might be my favorite combo yet.

Schnitzel is simply a breaded cutlet. A Wienerschnitzel is made with veal, but today I’m making Schweineschnitzel, which uses pork. I like to use a pork tenderloin because it’s juicy, flavorful, and stays tender when pounded thin. Each piece gets breaded the classic way — flour, egg, and panko — then pan-fried until golden and crunchy.

This is an easy, satisfying recipe that feels special enough for holidays but simple enough to make ahead. Perfect for gifting, Christmas Eve traditions, or just a really good dinner with a squeeze of fresh lemon on top.

What You’ll Need:

For the Schnitzel
Pork tenderloin
Olive oil (for frying)
Lemon wedges (for serving)

Breading Station
⅓ cup all-purpose flour
½ tbsp salt
½ tbsp garlic powder
½ tsp paprika
½ tsp black pepper
3 eggs
~2 cups panko breadcrumbs (more as needed)

Cooking tips included:
Cut the pork on the bias before pounding: Slicing the pork at an angle helps keep the cutlets tender and makes them easier to pound evenly.

Press the panko on firmly: Gently pressing the breadcrumbs helps them stick better and creates that classic crunchy crust.

Watch the oil, not the clock: When the oil is shimmering, it’s ready. If it’s not hot enough, the schnitzel will absorb oil instead of crisping.

Clean out burnt breadcrumbs between batches: Stray crumbs will burn and ruin the next batch. Wipe the pan, add fresh oil, and keep everything golden.