Easy Recipe

French-Style Pork Schnitzel

April 17, 2026

People say adding “French” to something doesn’t mean it’s better. But my passport would like to disagree! These schnitzels get a French flair with Herbes de Provence in the breadcrumbs. Now they’re French Pork Schnitzels

French Pork Schnitzel

Hi everyone, today we are making Pork Schnitzel the French way. Schnitzel is not classically French, but when I make it, I like to add French flavour to it. Sp instead of the usual plain breadcrumb coating, I add Herbes de Provence into it which gives the crust a beautiful unmistakably French aroma.

Herbes de Provence is probably the most used dry herb blend in France. It’s a mix of South of France herbs such as thyme, rosemary, oregano, savory or marjoram and is commonly used to season roast dishes. It can be surprisingly difficult to find outside of France but it’s very easy to make your own – here is my recipe.

Before being crumbed, the pork is pounded thin, so it cooks quickly but stays juicy inside, thanks to the crumb coating that traps the moisture. It’s shallow-fried in oil until the outside becomes crisp and golden, then finished the best way possible with a squeeze of lemon juice and a pinch of salt flakes.

Ingredients

Here is what you need to give regular Schnitzel a citizenship upgrade.

1. PORK

Pork schnitzel can be made from pretty much any pork chops or steaks suitable for quick cooking, such as:

sirloin steaks – This is my favourite cut because it’s lean and tender and it doesn’t have too much fat.
loin chops
loin medallions
loin steaks
sizzle steaks – Just make sure they are not pre-pounded less than 0.5cm / 0.2″, as that is too thin and it will overcook too quickly and dry out. Controlling the thickness yourself is a key to a juicy result!

If your pork has bone in it, just remove it and also trim off any excess fat. You could also cut pork tenderloin into medallions and make more smaller schnitzels. Pork scotch fillet (neck) would work too.

Slow cooking cuts such as shoulder are not suitable and pork belly is too fatty so I don’t recommend using these.

2. CRUMBING AND COOKING

Herbes de Provence – This is the key ingredient here, a classic French herb blend usually made from thyme, rosemary, oregano and either savoury or marjoram. It adds a lovely herbal aroma to the crust while it cooks. In Australia it’s only sold at specialty stores, so if you can’t find it, make your own. It’s really easy!
Plain flour (all-purpose flour) – The first step of the crumbing process. It helps the egg stick to the pork.
Eggs – Helps the breadcrumbs stick to the pork and creates the base of the crispy coating.
Panko breadcrumbs – Japanese-style breadcrumbs that are lighter and crispier than regular breadcrumbs. They create the extra crunchy crust we want for schnitzel. Like a lot of us, I moved on to Panko a long time ago! Just don’t tell Nagi, she has proud Japanese roots and will definitely find a way to use this against me! ☺️
Cooking salt / Kosher salt – Used to season the pork before crumbing. If you’ve only got table salt, halve the amount. For salt flakes, increase by 50%. (We also use some salt flakes at the end as a nice touch to enhance the dish.)
Black pepper – Just cracked black pepper, the one we always use.
Vegetable oil (or any other neutral flavoured oil) – Neutral oils are best for deep-frying. It won’t take over the flavour of the pork and herbs, and it will give a beautiful golden crust.

3. LEMON

A squeeze of fresh lemon juice at the end cut through the richness and really lifts the whole dish. It might seem small, but it plays a very important role. Don’t skip it! I know, often schnitzels are associated with gravy but you can trust me here. Lemon is the sauce and I wouldn’t have it any other way.

How To Make French Pork Schnitzel

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

1. PREPARE THE PORK

Pound the pork – First remove any excess fat from around the pork if necessary, then place a pork steak between two sheets of baking paper or freezer bags (or, as I do, use “Go Between” freezer film). Make sure it sits neat and flat.Now pound the pork using a meat mallet (a rolling pin or the back of a small frying pan work too!) until it is 0.5cm / 0.2″ thick. Be careful not to tear the pork. But if you do, it’s not the end of the world, you’ll just have a little hole in your schnitty!
Season – Sprinkle both sides with cooking salt and black pepper.

2. COATING

Prepare the crumbing station – Place the flour, eggs and panko breadcrumbs mixed with the herbes de Provence in three separate bowls. Make sure the bowls are large enough so you have enough room to easily coat the pork without struggling or making a mess. Chef tip, it is much easier to crumb the cutlets one by one so you can coat them evenly.

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

Breadcrumbs – Place the cutlet in the panko breadcrumbs mix then use your hand to sprinkle with panko. Press firmly to adhere so the crumbs stick well. Flip it and repeat with the other side.
Set aside – Place the crumbed pork on a tray and repeat with the remaining cutlets.

3. COOKING

Cook Schnitzels – Heat the oil in a frying pan (I use a 28cm / 11” one) over medium-high heat. When the oil is hot, cook two schnitzels at a time for about 2 minutes per side until golden and crisp.
Transfer to a rack set over a tray and place in a pre-heated oven. This will keep them warm while you cook the rest.

Cook the remaining schnitzels.
Rest – Place the last two schnitzels on the rack and let rest 2 minutes. Squeeze over some fresh lemon juice, sprinkle with a pinch of salt flakes and enjoy!