Print

German Pork Schnitzel Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 107 reviews

Classic German Schnitzel featuring tender, breaded pork chops fried to a perfect golden brown. This traditional dish is easy to prepare and pairs wonderfully with lemon slices and traditional sides like German potato salad or Spätzle.

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

Frying

  • Oil for frying (vegetable, canola, or another neutral oil with a high smoke point), enough to fill 2-3 inches in a 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 evenly with salt and freshly ground black pepper to enhance the flavor.
  2. Prepare Oil for Frying: Heat a pot with 2-3 inches of your chosen neutral oil to approximately 330°F (165°C). This temperature is ideal for frying the schnitzel to a crisp and golden finish without burning.
  3. Bread the Pork Chops: Arrange three shallow bowls: one with the flour mixed with kosher salt, the second with beaten eggs, and the third with plain breadcrumbs. Dredge each pork chop first in the flour mixture, shaking off excess, then dip into the beaten eggs, and finally coat with breadcrumbs, pressing slightly to adhere. Shake off any loose crumbs before frying.
  4. Fry Schnitzel: Carefully lower each breaded pork chop into the hot oil. Fry for about 2 minutes on each side until deep golden brown and cooked through. Use tongs to flip and ensure even frying. Remove the schnitzel and transfer to a plate lined with paper towels to drain excess oil.
  5. Serve and Enjoy: Serve the schnitzel hot with lemon slices for squeezing over top. Complement with traditional sides like German potato salad, green salad, Spätzle, or fries for a complete meal.

Notes

  • Use a neutral oil with a high smoke point, such as vegetable or canola oil, to avoid burning the breading.
  • Ensure oil temperature stays around 330°F for optimal frying texture.
  • Do not overcrowd the pot when frying to maintain oil temperature and get a crispy crust.
  • Pounding the meat thin ensures even cooking and tender results.
  • For a gluten-free version, substitute all-purpose flour and breadcrumbs with gluten-free alternatives.

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