Classic German Pork Schnitzel

Step 1

Set up your breading station in three shallow bowls. In the first bowl, add flour and some salt and pepper. Mix. In second bowl, beat eggs with a tablespoon of water and a pinch of salt and freshly ground black pepper. In the third bowl, add the breadcrumbs and a pinch of salt and pepper.

Step 2

Prepare your pork cutlets by removing any excess fat from the pork chops. Place one chop at a time, in-between two sheets of plastic wrap. Pound with the flat side of a meat tenderizer, a rolling pin or a heavy bottom sauce pan until really thin. It will get really large but be careful not to tear the meat. Season both sides with salt and pepper.

Step 3

Dredge each cutlet in flour first, shaking off excess. Then, dip in the egg mixture letting excess drip off. Finally, put in the breadcrumbs and press to adhere on both sides.

Step 4

Heat oil in a large frying pan. Once the oil is hot enough (Test with a few breadcrumbs in the oil. If they immediately sizzle, bubble and fry, your oil is ready.), you are ready to cook the meat.

Step 5

Depending on the size of your pan and your meat, you might have to fry your cutlets one or two at a time. You don’t want to crowd the pan. If doing in batches, you can keep these warm on a rack set over a baking sheet in a 200 degree oven until you are ready to serve. Fry the cutlets on medium heat for around 3-4 minutes, then carefully flip it over and fry for another 3-4 minutes until fully cooked.

Step 6

Let the cutlets drain on a paper towel lined plate for just a minute to remove excess oil. Sprinkle with salt and serve on a plate or platter with slices of lemon.