german schnitzel recipe

Lightly breaded and fried until golden brown, pork schnitzel is a traditional German meal often served in restaurants and pubs with only a few fries, a wedge of fresh lemon, and parsley. An easy and delicious meal anyone can make at home!

German Pork Schnitzel (Schweine Schnitzel)

-6 individual pork chops (boneless)

all-purpose flour

salt

eggs (whisked together)

breadcrumbs

lemon

parsley

pure rendered pork fat oil

Place the pork chops, (one at a time) in between two pieces of parchment or plastic wrap, and then pound them out until they are no thicker than 1/4 inch using the flat side of a meat mallet. Season both sides with salt and pepper.

Prepare a simple breading station with three bowls. Fill one with the flour and salt, the second one with the three eggs, and the last one with the breadcrumbs. Bread the pork schnitzel by dipping each pounded-out pork chop into the flour, then submerging it in the egg mixture, and finally dredging it in the breadcrumbs. Make sure the schnitzel is fully breaded.

Set the breaded schnitzel aside until you are ready to fry it. Prepare any garnishes or side dishes at this point such as spaetzle noodles, potato salad, or simple green salad.

In a large frying pan, heat the cooking oil to about 330 F or until a wooden spoon handle held in the oil lets out tiny air bubbles. Heat enough oil to shallow fry the schnitzel. Carefully place the schnitzel in the hot oil, and immediately swish the pan to ensure it &#039;swims&#039; freely. Cook for 2-3 minutes on each side or until the edges start to turn golden brown.

Remove the fried pork schnitzel from the oil, and pat dry any excess oil with a paper towel or clean linen cloth. Serve immediatly with lemon wedges and parsely!

German Schnitzel Recipe: Savor crispy, golden perfection with this quick and easy classic that's mega lecker delicious! Supper tonight?

How to Make German Pork Schnitzel Recipe: Oma's Schweineschnitzel

pork cutlets

lemon juice

flour

water

butter

Prepare Ingredients

Preheat oven. Prepare baking sheet and paper-towels on plate. Sprinkle meat with lemon juice and salt. Prepare breading station with flour, egg, and breadcrumbs.

Bread Schnitzel

Dredge meat in flour, then egg mixture, and then breadcrumbs.

Fry Schnitzel

Fry schnitzel in hot oil and butter mixture until golden on both sides. Place on prepared plate and baking sheet to keep warm.

This German Schnitzel recipe (made from pork) is super easy to make and is how Schnitzel is traditionally served in Germany. And it&#039;s THE BEST German Schnitzel I&#039;ve ever had!I grew up in Germany and ate SO MANY Schnitzels there. Now that I live in the United States, the Schnitzels I can find at German restaurants in America typically fall short. Even German restaurants in Germany often disappoint because maybe the breading is not perfectly crisp and bubbly or the meat is not pounded thin enough.By the way, in Vienna, Schnitzel is traditionally made from veal and called a Wiener Schnitzel. You could easily switch out the meat in this recipe.Pour some Jägerschnitzel sauce over the top for my favorite Schnitzel experience EVER.

The BEST German Pork Schnitzel Recipe

pork chops

eggs

breadcrumbs (I use plain breadcrumbs)

salt and pepper

lemon (fresh lemon slices for garnish)

parsley (for garnish)

Prep

Depending on thickness of your pork chop, you may butterfly or cut in half lengthwise to start with.

Pound

I like to add my pork to a gallon size freezer bag, then pound it with the flat side of a meat hammer. If you don&#39;t have a plastic bag, you can use a bottom and top piece of parchment paper or plastic wrap. Now flatten out the piece of meat until it reaches about quarter inch thickness (I like mine ultra thin). Season meat on both sides with salt and pepper.

Heat

Cover a large frying pan in a ½ inch layer of frying oil and butter (I use half and half) and heat to medium high heat. If using a thermometer, you want your temperature to reach 330℉ or 165℃).

Flour

In the meantime, cover your thinned out meat in flour and shake off any excess flour. I like using a pair of kitchen tongs for this process, making it a lot less messy.

Then cover in egg and let drip off any excess egg.

Breadcrumbs

Lastly, cover in bread crumbs. You can prep the meat by breading it ahead of time and then refrigerating it until ready to fry.

Add meat to your frying pan and cook on both sides until golden crisp. The internal temperature should read at least 145℉ or 63℃).Dry off on paper towels and immediately serve garnished with fresh lemon slices and fresh parsley. You can also keep your Schnitzel warm in the oven at 150℉ (65℃) until ready to serve.

Serve

Serve with fries, Bratkartoffeln (German pan-fried potatoes) or Spätzle (German egg noodles) and a green salad or cucumber salad.

I must visit the wrong parts of Germany. I have never once seen pork or chicken schnitzel on a menu. Also, every recipe I have ever seen in my German cookbooks uses butter for frying, not avocado or other oils.

We visited a little German town this summer and my kids have been asking me to make Schnitzel ever since. Finally made this last night and everyone was a MAJOR fan. My daughter even ate two. A couple of the cuts I was able to get super thin and those were definite the favorites. Can't wait to try more of your recipes!

https://www.youtube.com/watch?v=x_VJnIKwsM0

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