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German Pork Schnitzel Recipe

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4.8 from 15 reviews

German Schnitzel is a classic, crispy breaded pork cutlet, thinly pounded and fried to a golden perfection. Served traditionally with lemon slices and German potato salad or Spätzle, this dish offers a delightful combination of crunchy texture and tender meat, perfect for a satisfying main course.

Ingredients

Meat

  • 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

Other

  • Oil for frying (vegetable or canola oil, or another neutral oil with high smoke point, approx. 2-3 inches deep in pot)

Instructions

  1. Prep Pork Chops: Place each pork chop between two sheets of plastic wrap and gently pound with the flat side of a meat tenderizer or rolling pin until about ¼ inch thick. Season both sides with salt and freshly ground black pepper generously.
  2. Heat Oil: Fill a pot with 2-3 inches of vegetable or canola oil and heat it to around 330°F (165°C) in preparation for frying the schnitzel.
  3. Bread Pork Chops: Set up three shallow bowls: one with flour mixed with kosher salt, one with beaten eggs, and one with plain breadcrumbs. Dredge each pork chop first in the flour mixture, shaking off excess, then dip in the beaten eggs, and finally coat thoroughly with breadcrumbs. Shake off any extra crumbs before frying.
  4. Fry Schnitzel: Carefully lower each breaded pork chop into the hot oil and cook for about 2 minutes on each side until they become deep golden brown and crispy. Be sure not to overcrowd the pot; fry in batches if necessary. Remove and drain on a paper towel-lined plate to absorb excess oil.
  5. Serve: Serve your schnitzel hot with fresh lemon slices and traditional sides such as German potato salad, green salad, Spätzle, or fries for a complete, hearty meal.

Notes

  • Use a meat thermometer to maintain oil temperature around 330°F for optimal frying results.
  • You can substitute veal cutlets for a more traditional Wiener schnitzel.
  • For a crispier crust, double dredge by repeating the egg and breadcrumb steps.
  • Serve immediately after frying to enjoy the best texture and flavor.
  • Leftover schnitzel can be reheated in a hot oven or air fryer to keep the crust crispy.

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