Schnitzel is just plain fun to say–kind of sounds like a sneeze doesn’t it? Guaranteed to make your child giggle; guaranteed to make everyone at the table who eats it smile. And at twenty minutes from stove to table, this pork schnitzel for kids couldn’t be easier–or faster–to make. The perfect weeknight family dinner doesn’t … nope, you just need to scroll down.
Just a breaded cutlet, you say–what could possibly make it so special? You do. It’s true that it’s pretty elemental, so much so that it barely needs a recipe: just pound, dip, fry. But the little tweaks you’ll find in the recipe below both bring out flavors fathers love and make it easier your child to love: mustard and soy added to the batter to amp up flavors; a simple apple and celery salad on the side or on top provides a sweet and tangy kick, while also serving as the serving of fruit and vegetables for the meal. Small tweaks, big payoff: bold flavor for you, gentle edges for them. The kind of dinner that disappears fast and makes you wonder why you don’t make schnitzel more often.”
Ingredients Overview
This pork schnitzel for kids keeps things intentionally simple: thin pounded pork tenderloin, a quick three-part dredge, and a hot pan. Mixing soy sauce and mustard directly into the egg adds a savory tang that helps the crust brown deeply — the same trick used in many of the quick weeknight proteins on this site. Panko brings the light, ultra-crisp texture toddlers love, similar to the crunch in my Hide-Vegetables Cutlet and Broccoli Falafel. And with the apple-celery salad on top, you get built-in brightness and the fruit/vegetable component taken care of with almost no extra prep.
Steps Summary
- Pound the pork until thin — this is key for fast cooking and the kid-friendly tenderness you’ll recognize from other crispy recipes on the site.
- Set up your flour → egg/mustard/soy → breadcrumb station.
- Dredge, dip, and coat each piece; let them rest briefly so the crust adheres.
- Slice celery and apple into thin pieces; toss with mustard, ranch, honey, and herbs for the simple on-top salad.
- Pan-fry the schnitzel in a thin layer of oil until crisp and golden, about 2 minutes per side.
- Finish with lemon and parsley; serve alongside a warm soup or a mild side for kids.
FAQ
Can I use chicken instead of pork?
Yes — chicken cutlets or thinly sliced chicken breast work almost identically. Just pound them thin and follow the same dredge and fry steps.
What if I don’t have panko?
Regular breadcrumbs, crushed crackers, crushed cornflakes, or even very fine pretzel crumbs all work. Anything dry and crunchy will give you that crispy outer layer.
How do I keep the crust from falling off?
Two things help: (1) rest the breaded cutlets for 5–10 minutes before frying so the coating hydrates and sticks, and (2) don’t move the schnitzel once it hits the pan until it’s ready to flip.
How thin should I pound the meat?
As thin as possible — transparency around the edges is ideal. Thinner cutlets equal faster cooking and a more kid-friendly texture.
Can I make this ahead?
You can bread the schnitzel up to 12 hours in advance and refrigerate it. Fry right before serving for the crispiest results.
Does the apple-and-celery salad keep?
It does, but the apples will soften slightly. For best crunch, prep the salad right before serving or store the dressing separately.
Recipe Links
What to Serve With Pork Schnitzel For Kids
- Broccoli Cheese Soup for Kids
A warm, creamy, kid-friendly soup that pairs perfectly with a crispy cutlet. - Salad For Toddlers
Another option for a tangy and fruity side salad. - Healthy Apple Quinoa Drink
Use the other half of the apple to make this light, hydrating match for the apple-celery salad.
More Toddler-Friendly Recipes Like This
- Hide-Vegetables Toddler Cutlet
Similar crispy texture and pan-fry method, but veggie-forward. - Chicken Piccata For Toddlers
Another fast, pan-seared protein that hits big savory notes kids like. - Falafel for Toddlers (with Broccoli)
A crunchy, handheld option with a familiar crispy exterior and mild flavor.
Pork Schnitzel for Kids (Easy, Crispy, 20-Minute Dinner)
Description
This crispy pork schnitzel for kids cooks in minutes and gets a sweet, tangy lift from a simple apple-and-celery salad. Thin cutlets, quick pan-frying, and familiar flavors make it an easy weeknight win for the whole family.
Ingredients
Apple Celery Salad
Instructions
Prep
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Slice the tenderloin right down to create two halves, then slice across the two halves to create four total long and thin pieces. (Note: if using a bigger tenderloin, you may need to cut across twice, producing six total pieces.) Pound the tenderloin pieces until they are as flat as you can possibly make them.
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Set up a battering station: ready three long, shallow, and flat containers, then: spread the flour out across the bottom of the one at left crack in the egg, then add in the soy and mustard to the middle; mix until combined spread breadcrumbs out across the bottom of the container at right. Set up a rack or another container next to them to hold the pieces before cooking.
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Dredge each tenderloin piece in the flour; shake off any excess. Then dip each piece into the egg mixture until fully coated; allow excess to drip off back into container. Finally, roll the tenderloin pieces in the breadcrumbs until completely covered. Set aside on a rack or container and allow to sit for 5-10 minutes before cooking.
Cook and Assemble
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Heat a 10” or bigger pan to Medium, coating the bottom with oil. Once the oil is glistening, add in the tenderloin pieces and cook for two minutes; flip sides and cook for another two minutes before removing from a pan. (Note: if your pieces are a bit thicker, cook for three minutes on the first side.) Use a paper towel to blot out excess oil.
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Spritz each piece with lemon and dust with parsley.
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If you’re making the salad to serve on top or the side, lay the celery stalk flat and make thin vertical cuts across its length, producing small u-shaped pieces. Halve the apple and stand up; make thin vertical slices on the apple half, producing long and thin ‘fan’-shaped pieces. Cut these pieces in half length-wise, then cut each resulting half vertically. Add to a bowl with the celery, then pour mustard, ranch, a drizzle of honey (if using), and pinch of black pepper; toss to coat. Top with a handful of tarragon or other green herbs you are using.
Serve
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If you pounded down the meat to super-thinness, your child will have no problem pounding down long strips of meat (a la katsu); if your meat is a bit thicker–and you’ll know because the center will be rosy–the meat will be chewier, and thus you’ll want more like small square pieces for them to eat. We love to eat the salad on top of the schnitzel–see photo–but your child will likely balk; any favorite condiment–ketchup, mustard, ranch–will do just fine here, though it’s plenty delicious with just lemon.
Adapt
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Schnitzel is typically made from crushed breadcrumbs, which you can easily do by throwing some old pieces of bread into a blender and buzzsawing until grainy enough to coat the pork; we also like to blitz the crumbs at the bottom of a Goldfisher container–and the big industrial-sized cartons will have enough shards down there to bread at least 2-3 tenderloin pieces–and use that as our breading. You can sub in turkey, chicken, or veal in place of the pork; the process and cooking time does not change.
Nutrition Facts
Servings 8
Serving Size 1/2 schnitzel piece
- Amount Per Serving
- Calories 115kcal
- % Daily Value *
- Total Fat 6.5g10%
- Saturated Fat 1g5%
- Cholesterol 40mg14%
- Sodium 150mg7%
- Potassium 175mg5%
- Total Carbohydrate 7g3%
- Protein 11g22%
- Iron 0.8 mg
- Niacin 4 mg
- Phosphorus 115 mg
- Magnesium 12 mg
- Zinc 0.8 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
