JB’s French Pork Schnitzel – RecipeTin Eats

March 10, 2026

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Folks say simply since you put the phrase “French” in entrance of one thing, it doesn’t imply it’s higher. However my passport want to disagree! These schnitzels are your common crumbed pork cutlets with a French improve, just by including Herbes de Provence into the breadcrumbs. Let’s go!

JB's French Pork Schnitzel — French Pork Schnitzel with a facet of mashed potato and my Bistro-style Child Gem Salad

You wouldn’t suppose that including just a few dried herbs into the breadcrumb would make such a distinction to a schnitzel – nevertheless it does!! You’ll be able to actually odor and style the herbiness, and it simply makes the schnitty really feel a little bit bit fancy. I received a bit obsessive about this one……and should or might not have been busted attempting to sneak the final schnitzel residence!

French Pork Schnitzel

Hello everybody, right now we’re making Pork Schnitzel the French method. Schnitzel shouldn’t be classically French, however after I make it, I like so as to add French flavour to it. Sp as a substitute of the same old plain breadcrumb coating, I add Herbes de Provence into it which provides the crust a good looking unmistakably French aroma.

Herbes de Provence might be probably the most used dry herb mix in France. It’s a mixture of South of France herbs corresponding to thyme, rosemary, oregano, savory or marjoram and is often used to season roast dishes. It may be surprisingly tough to seek out exterior of France nevertheless it’s very simple to make your personal – right here is my recipe.

Earlier than being crumbed, the pork is pounded skinny, so it cooks rapidly however stays juicy inside, because of the crumb coating that traps the moisture. It’s shallow-fried in oil till the surface turns into crisp and golden, then completed the easiest way attainable with a squeeze of lemon juice and a pinch of salt flakes.

Elements

Here’s what you should give common Schnitzel a citizenship improve.

1. PORK

Pork schnitzel may be created from just about any pork chops or steaks appropriate for fast cooking, corresponding to:

sirloin steaks – That is my favorite minimize as a result of it’s lean and tender and it doesn’t have an excessive amount of fats.
loin chops
loin medallions
loin steaks
sizzle steaks – Simply make certain they don’t seem to be pre-pounded lower than 0.5cm / 2″, as that’s too skinny and it’ll overcook too rapidly and dry out. Controlling the thickness your self is a key to a juicy consequence!

In case your pork has bone in it, simply take away it and likewise trim off any extra fats. You may additionally minimize pork tenderloin into medallions and make extra smaller schnitzels. Pork scotch fillet (neck) would work too.

Sluggish cooking cuts corresponding to shoulder will not be appropriate and pork stomach is just too fatty so I don’t advocate utilizing these.

2. CRUMBING AND COOKING

Herbes de Provence – That is the important thing ingredient right here, a traditional French herb mix normally created from thyme, rosemary, oregano and both savoury or marjoram. It provides a beautiful natural aroma to the crust whereas it cooks. In Australia it’s solely offered at specialty shops, so in case you can’t discover it, make your personal. It’s very easy!
Plain flour (all-purpose flour) – Step one of the crumbing course of. It helps the egg follow the pork.
Eggs – Helps the breadcrumbs follow the pork and creates the bottom of the crispy coating.
Panko breadcrumbs – Japanese-style breadcrumbs which are lighter and crispier than common breadcrumbs. They create the additional crunchy crust we would like for schnitzel. Like plenty of us, I moved on to Panko a very long time in the past! Simply don’t inform Nagi, she has proud Japanese roots and will certainly discover a method to make use of this in opposition to me! ☺️
Cooking salt / Kosher salt – Used to season the pork earlier than crumbing. When you’ve solely received desk salt, halve the quantity. For salt flakes, improve by 50%. (We additionally use some salt flakes on the finish as a pleasant contact to boost the dish.)
Black pepper – Simply cracked black pepper, the one we at all times use.
Vegetable oil (or some other impartial flavoured oil) – Impartial oils are greatest for deep-frying. It received’t take over the flavour of the pork and herbs, and it’ll give a good looking golden crust.

3. LEMON

A squeeze of contemporary lemon juice on the finish minimize via the richness and actually lifts the entire dish. It may appear small, nevertheless it performs a vital function. Don’t skip it! I do know, usually schnitzels are related to gravy however you possibly can belief me right here. Lemon is the sauce and I wouldn’t have it some other method.

How To Make French Pork Schnitzel

Pound the pork skinny, coat it in flour, egg and “French” breadcrumbs, fry till golden and crisp, then squeeze some contemporary lemon juice over it! That’s it!

1. PREPARE THE PORK

Pound the pork – First take away any extra fats from across the pork if obligatory, then place a pork steak between two sheets of baking paper or freezer baggage (or, as I do, use “Go Between” freezer movie). Be sure that it sits neat and flat.

Now pound the pork utilizing a meat mallet (a rolling pin or the again of a small frying pan work too!) till it’s 0.5cm / 0.2″ thick. Watch out to not tear the pork. However in case you do, it’s not the tip of the world, you’ll simply have a little bit gap in your schnitty!
Season – Sprinkle each side with cooking salt and black pepper.

2. COATING

Put together the crumbing station – Place the flour, eggs and panko breadcrumbs blended with the herbes de Provence in three separate bowls. Be sure that the bowls are massive sufficient so you could have sufficient room to simply coat the pork with out struggling or making a large number. Chef tip, it’s a lot simpler to crumb the cutlets one after the other so you possibly can coat them evenly.

Flour – Use a tong to coat a pork cutlet in flour and shake off the surplus.
Egg – Then dip it into the frivolously whisked eggs. Permit the surplus to drip off.

Breadcrumbs – Place the cutlet within the panko breadcrumbs combine then use your hand to sprinkle with panko. Press firmly to stick so the crumbs stick nicely. Flip it and repeat with the opposite facet.
Put aside – Place the crumbed pork on a tray and repeat with the remaining cutlets.

3. COOKING

Cook dinner Schnitzels – Warmth the oil in a frying pan (I take advantage of a 28cm / 11” one) over medium-high warmth. When the oil is sizzling, cook dinner two schnitzels at a time for about 2 minutes per facet till golden and crisp.
Switch to a rack set over a tray and place in a pre-heated oven. It will preserve them heat whilst you cook dinner the remainder.

Cook dinner the remaining schnitzels.
Relaxation – Place the final two schnitzels on the rack and let relaxation 2 minutes. Squeeze over some contemporary lemon juice, sprinkle with a pinch of salt flakes and luxuriate in!

How To Serve French Pork Schnitzel

Serve whereas sizzling and crisp. It doesn’t want a flowery sauce for my part, simply lemon juice as a result of in any other case it might simply take over the subtlety of the Herbes de Provence so the easier the higher. IF you’re a huge sauce lover and decided to not have it with out one, I’d advocate gravy or honey mustard.

It’s pictured with my French bistro model Child Gem Lettuce Salad. It really works fantastically with mash potato (a traditional!), roast potatoes, sautéed inexperienced beans with garlic or a easy rocket salad.

This French pork schnitzel is my little adaptation of a traditional. The thought stays the identical however with a small French twist because of the Herbes de Provence. Good for a midweek dinner cook dinner with a barely fancy contact. I actually hope you get to strive it! Add a glass of chilled Riesling on high of that and it’ll really feel just like the weekend simply began. Bon appétit! – JB

FAQ – French Pork Schnitzel

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JB’s French Pork Schnitzel – RecipeTin Eats

Nagi’s Notes

French Pork Schnitzel