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German Pork Schnitzel Recipe

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4.5 from 87 reviews

This traditional German Schnitzel recipe features tender pork cutlets that are pounded thin, breaded in a classic flour, egg, and breadcrumb coating, and fried to a perfect golden crisp. Served with lemon slices and German potato salad or your choice of sides, this dish delivers a deliciously hearty and authentic taste of Germany.

Ingredients

Pork and Seasoning

  • 8 boneless pork steaks or pork chops, or thin veal cutlets
  • Salt and freshly ground black pepper, to taste

Breading

  • 2/3 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 2 large eggs, beaten
  • 1 cup plain breadcrumbs

Frying

  • Oil for frying (vegetable, canola, or another neutral oil with a high smoke point), enough to fill 2-3 inches in pot

Instructions

  1. Prep Pork Chops: Place the pork chops between two sheets of plastic wrap and gently pound them with the flat side of a meat tenderizer or rolling pin until they are about ¼ inch thick. Season both sides generously with salt and freshly ground black pepper.
  2. Heat Oil: In a deep pot, heat 2-3 inches of vegetable or canola oil to about 330°F (165°C), suitable for frying.
  3. Prepare Breading Stations: Arrange three shallow bowls: one with the flour mixed with kosher salt, one with beaten eggs, and one with plain breadcrumbs. This setup will facilitate the breading process.
  4. Bread the Pork Chops: One by one, dip each pork chop into the flour mixture, coating it thoroughly, then dip into the beaten eggs, and finally press into the breadcrumbs to fully cover. Shake off any excess breadcrumbs.
  5. Fry Schnitzel: Carefully place the breaded pork chop into the hot oil. Fry for about 2 minutes per side, or until the schnitzels are a deep golden brown. Avoid overcrowding the pot to maintain oil temperature.
  6. Drain Excess Oil: Transfer the fried schnitzels to a plate lined with paper towels to absorb any excess oil.
  7. Serve: Serve the schnitzels immediately with lemon slices and your choice of sides such as German potato salad, green salad, Spätzle, or fries.

Notes

  • Ensure the oil reaches the correct temperature before frying to achieve a crispy crust without absorbing excess oil.
  • Pounding the pork thin ensures even cooking and a tender texture.
  • Use a neutral oil with a high smoke point for frying to prevent burning and off-flavors.
  • Serve schnitzel fresh and hot for the best texture and flavor.
  • You can substitute veal cutlets for pork if preferred.

Find it online: https://oliviabakes.com/german-pork-schnitzel-recipe/