German Schnitzel (Schweineschnitzel)
Authentic German Schnitzel made with crispy breaded pork cutlets, fried to golden perfection.
Servings: 4 schnitzels
Calories: 339kcal
Equipment
- Meat tenderizer flat side
- Parchment paper or plastic wrap for pounding the pork
- 3 wide, shallow bowls or plates for flour, eggs, and breadcrumbs
- Cast iron skillet or heavy frying pan
- Tongs for flipping the schnitzels
- Wire rack and baking sheet for draining excess oil
- Thermometer to check oil temperature
- Spatula or slotted spoon optional, for removing schnitzels from hot oil
Ingredients
- 4 boneless pork steaks or chops
- salt and freshly ground black pepper
- ½ cup all-purpose flour whisked with 1 teaspoon salt
- 2 large eggs lightly beaten
- ¾ cup plain breadcrumbs
- Lard for frying the schnitzel should "swim" in the oil/fat you are using, so use enough, remember that it will not all be absorbed and it can be strained and reused
- Lemon & Parsley for serving
Instructions
- Place the pork chops between two sheets of parchment paper or plastic wrap on a cutting board and pound them until 1/4 inch thick using the flat side of a meat tenderizer.
- Lightly season both sides with a pinch of salt and freshly ground black pepper.
- Place the flour mixture, egg, and breadcrumbs in 3 separate wide, shallow bowls.
- Start heating cast iron skillet over medium heat. Add the oil or fat once hot and lt it get to temperature.
- Dip the pot chops in the flour, then the egg, and finally the breadcrumbs, coating both sides and all edges at each stage.
- Be careful not to press the breadcrumbs into the meat. Gently shake off the excess crumbs.
- Don’t let the schnitzel sit in the coating or they will not be as crispy once fried – fry immediately.
- Make sure the cooking oil is hot enough at this point (about 330 degrees F) as you don’t want the schnitzel to sit around in the coating before frying. Use enough oil so that the Schnitzels float in it.
- Fry the schnitzel for about 2-3 minutes on both sides until a deep golden brown.
- Transfer briefly to a baking sheet with a wire rack over it to catch excess oil
- Serve immediately with slices of fresh lemon and parsley sprigs.
Notes
Top Tips:
- Don’t Let Coated Schnitzels Sit: Fry them immediately after coating to keep the breadcrumbs from becoming soggy.
- Keep the coating light: flour, egg, breadcrumbs, but don’t press the crumbs—loose crumbs fry crispier. Season each layer with salt, pepper, and a pinch of paprika or garlic powder.
- Fry at 330°F. Don’t overcrowd the pan so each piece fries evenly.
- For variation, add Parmesan to the crumbs or a splash of sparkling water to the egg.
- Serve hot with lemon and parsley. If prepping ahead (not recommended), chill coated pieces 15 minutes to help the crumbs stick.
Nutrition
Calories: 339kcal | Carbohydrates: 27g | Protein: 37g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 170mg | Sodium: 245mg | Potassium: 605mg | Fiber: 1g | Sugar: 1g | Vitamin A: 119IU | Calcium: 58mg | Iron: 3mg
