German Schnitzel Recipe

I absolutely love this recipe because it combines the comforting, golden crunch of crispy schnitzel with the versatility of using either pork or chicken, making it perfect for whatever I have on hand. Plus, nothing beats the satisfying ritual of setting up a breading station and transforming simple ingredients into something truly delicious and nostalgic.

Making traditional German Schnitzel is something I love to do at home because it is both delicious and satisfying and quite easy to prepare. I use boneless pork chops that have been seasoned with salt and black pepper and cooked until nearly done but still juicy.

The chops then get coated with egg, flour, and breadcrumbs before frying them until golden brown in just a touch of vegetable oil. Crispy on the outside and tender within, they are so flavorful that the dish, in its simplicity, almost feels gourmet.

Ingredients

Array

Ingredient Quantities

– 4 boneless pork chops (or chicken breasts)
– Salt, to taste
– Black pepper, to taste
– 1 cup all-purpose flour
– 2 large eggs
– 2 tablespoons milk
– 1 cup breadcrumbs
– 1/2 cup vegetable oil (or lard) for frying

Instructions

1. Put the pork chops in between two sheets of either plastic wrap or parchment paper. Using a meat mallet, gently pound the pork chops until they’re about 1/4 inch thick. Altogether, the pork chops should take a total of 3 minutes to pound. Feel free to pause and reposition the chops if needed.

2. Pork chops on either side, appetizingly salted and peppered to taste.

3. Create a breading station with three shallow dishes: one containing flour; one containing beaten eggs mixed with milk; and one containing breadcrumbs.

4. Coat each pork chop in the flour, then shake off any excess.

5. Submerge the flour-dusted chops in the egg mixture, making sure they are entirely enveloped.

6. At last, push the chops into the breadcrumbs, ensuring that they are completely coated.

7. In a sizable frying pan, warm the oil (or lard) over a medium-high flame until it looks shimmery.

8. Insert the pork chops crumbed with bread into hot oil and fry them, dividing the cooking into even segments, for something like 3-4 minutes on each side.

9. Send the schnitzels to a plate that has paper towels to soak up the extra oil.

10. Serve the schnitzels at once with sides like potato salad, simple green salad, and lemon wedges.

Equipment Needed

1. Plastic wrap or parchment paper
2. Meat mallet
3. Three shallow dishes
4. Measuring cups and spoons
5. Fork or whisk (for beating eggs)
6. Large frying pan
7. Tongs or spatula
8. Plate lined with paper towels
9. Stove or cooktop

FAQ

• What cut of meat is typically used in German Schnitzel?Commonly used are pork chops; delicious alternates can also be chicken breasts.
• How do I prepare the meat for Schnitzel?Pound the meat to a thickness of about 1/4 inch to make certain that it cooks evenly and remains tender.
• Can I use a different type of oil for frying?La grasa por la que se opta tradicionalmente es el aceite vegetal o la manteca de cerdo, pero se pueden usar también otros aceites con alto punto de humo, como el canola o el de girasol.
• Do I need to season the flour?Indeed, including a small amount of salt and pepper in the flour makes it taste better overall.
• What should the breadcrumb coating be like?The layer of breading should be even and completely cover the meat so that it can become crisp and golden.
• How do I ensure the Schnitzel is crispy?Ensure that the oil has reached a sufficient temperature prior to introduction of food, and keep more food from entering the pan than can be cooked at one time without reducing the oil temperature. Overcrowding is not only dangerous, as too much moisture in the pan can cause the oil to bubble over, but it is also counterproductive.
• How do I serve Schnitzel?Common accompaniments to schnitzel include lemon wedges, potatoes, or a salad. They are served alongside this dish in a classic manner.

Substitutions and Variations

Pork chops or chicken breasts:
In place of veal, you can use turkey slices for a different meat option.
All-purpose flour:
For a gluten-free version, substitute gluten-free flour.
Breadcrumbs:
For a lighter, crunchier coating, use panko. Alternatively, consider using crushed crackers.
Vegetable oil:
Substitute with olive oil or sunflower oil for a slightly different flavor profile, or use butter for a richer taste.

Pro Tips

1. Season the Breadcrumbs For extra flavor, mix some herbs and spices into the breadcrumbs. Options like garlic powder, onion powder, dried parsley, or paprika can enhance the taste and add depth to the breading.

2. Double-Coat for Extra Crispy For an extra crispy schnitzel, consider double-coating the chops. After the first dip in the breadcrumb mixture, dip them back into the egg mixture, then again into the breadcrumbs.

3. Oil Temperature To ensure a perfectly crispy and golden schnitzel without absorbing too much oil, maintain the correct oil temperature. Use a kitchen thermometer to keep the oil between 350-375°F (175-190°C).

4. Resting Time After frying, let the schnitzels rest on a wire rack instead of directly on paper towels. This allows air to circulate, keeping the crust crisp rather than soggy.

5. Enhance the Egg Mixture Add a tablespoon of mustard or some grated Parmesan cheese to the egg mixture for added flavor that complements the pork chops beautifully.