How To Make German Pork Schnitzel Recipe: Oma’s Schweineschnitzel

This recipe offers a modern, enticing rendition of traditional German schnitzel. Pork cutlets are lightly seasoned and then coated in flour, eggs, and breadcrumbs before frying until perfectly crispy and golden. A dash of lemon transforms each bite into a tangy delight, making it an irresistible meal for any supper.

I’ve discovered that making Oma’s Schweineschnitzel is a great way to enjoy a hearty meal without all the fuss. I use 4 pork cutlets, pounded thin for even cooking, and season them with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper.

The cutlets are first lightly dusted in 1/2 cup all-purpose flour, then dipped into 2 beaten eggs and finally coated in 1 cup breadcrumbs. Frying in enough vegetable oil to generously cover the pan gives the schnitzel that crispy golden edge thats hard to pass up.

The recipe is flavorful and quite filling, offering plenty of protein and energy. Each plate is finished with a lemon wedge that gives an extra zing and helps cut through the richness.

This recipe is a staple in my kitchen, delivering an authentic taste of German food that’s both quick and satisfying for any supper tonight.

Why I Like this Recipe

This German Schnitzel recipe is so bomb, you know? I love how the pork cutlets get all crispy and golden after frying, and the lemon wedges give it a really fresh kick. It’s one of those recipes that’s easy to follow even if you’re not a master chef, and it totally makes dinner exciting without a lot of fuss. The whole process from flouring to frying feels really satisfying and makes me feel like I’m cooking something special every time.

Here are a few reasons why I like this recipe:

1. I love that it’s super crispy and flavorful – nothing beats that crunchy bite.
2. I really appreciate how simple it is to prepare; it doesn’t make me feel overwhelmed in the kitchen.
3. I’m all for the zing those lemon wedges add; that extra burst of flavor just makes everything better.
4. I enjoy that it feels like a little piece of classic German comfort food that reminds me there’s always joy in cooking.

Ingredients

• Pork cutlets are high in protein and really deliver juicy flavor in every bite
• Eggs give extra protein and help bind the coating together perfectly
• Breadcrumbs add a crunch and supply carbohydrates that soak up all the tasty juices
• Lemon wedges provide a sour zing that cuts through the hearty fried richness
• Vegetable oil ensures an even fry that makes your schnitzel crispy and delicious

Ingredient Quantities

• 4 pork cutlets (around 500g total, pounded thin)
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup all-purpose flour
• 2 large eggs, beaten lightly
• 1 cup breadcrumbs
• Enough vegetable oil to generously cover the bottom of your pan for frying
• 4 lemon wedges (for that extra zing when serving)

How to Make this

1. Start by patting the pork cutlets dry and seasonin’ ’em on both sides with the salt and pepper.

2. Set up three shallow dishes: one with all-purpose flour, one with the beaten eggs, and one with the breadcrumbs.

3. First, dredge each pork cutlet in the flour, makin’ sure to cover both sides well and shake off any extra.

4. Next, dip the floured cutlet in the beaten egg so it’s fully coated.

5. Now, press the cutlet into the breadcrumbs until it’s well covered on both sides.

6. Pour enough vegetable oil into a large pan to generously cover the bottom and heat it up over medium heat.

7. Carefully place the breaded cutlets in the hot oil; don’t overcrowd the pan so they fry evenly.

8. Fry each cutlet for about 3 to 4 minutes per side or until they are crispy and a nice golden brown color.

9. Once done, remove the schnitzels from the oil and place ’em on paper towels to drain any excess oil.

10. Serve your Oma’s Schweineschnitzel with lemon wedges on the side for that extra zing and enjoy supper tonight!

Equipment Needed

1. A clean work surface for patting the pork cutlets dry and seasonin’ them
2. Three shallow bowls – one each for all-purpose flour, beaten eggs, and breadcrumbs
3. A large frying pan that’s big enough to hold enough vegetable oil to generously cover the bottom
4. Tongs or a spatula for carefully turnin’ the cutlets without splashing hot oil
5. Paper towels for drippin’ off extra oil once the schnitzels are done
6. A whisk or fork to beat the eggs well enough before you dip the cutlets in
7. A plate to arrange your breaded cutlets before fryin’ if needed for prep work

FAQ

How To Make German Pork Schnitzel Recipe: Oma’s Schweineschnitzel Substitutions and Variations

• If you don’t have all-purpose flour, try using a gluten-free flour blend or even rice flour. It’ll work almost the same.
• Instead of eggs, you could mix 1 tablespoon of cornstarch with about 2-3 tablespoons of water per egg, which helps bind the cutlets together.
• If you’re out of breadcrumbs, panko breadcrumbs are a great swap. Crushed crackers can work too if you’re in a pinch.
• Not a fan of vegetable oil? Canola or sunflower oil are good alternatives for frying.

Pro Tips

1. Make sure your cutlets are really dry before breading ’em. Any moisture can mess up that crisp coating, so pat ’em down really good before you start.

2. When you’re heating your oil, do a quick test: drop a tiny bit of breadcrumb in. If it starts sizzling immediately, that’s your signal the oil’s hot enough. Otherwise, give it a bit more time.

3. Don’t crowd the pan. It might be tempting to fry a bunch at once but doing so can lower the oil temperature and lead to soggy schnitzels instead of that perfect, golden crunch.

4. Once they’re done, let the schnitzels rest on some paper towels for a minute or two. This step helps drain off any extra oil so you can enjoy a lighter, crispier bite.