German Pork Schnitzel Recipe

Introduction

German Schnitzel is a classic dish featuring tender, thinly pounded pork cutlets coated in a crispy golden crust. This simple yet flavorful recipe brings a taste of traditional German comfort food right to your kitchen.

Ingredients

• 8 boneless pork steaks or pork chops (or thin veal cutlets)
• Salt and freshly ground black pepper
• 2/3 cup all-purpose flour
• 1 teaspoon kosher salt
• 2 large eggs, beaten
• 1 cup plain breadcrumbs
• Oil for frying (vegetable, canola, or another neutral oil with high smoke point)

Instructions

1. Step 1: Place the pork chops between two sheets of plastic wrap and pound them with the flat side of a meat tenderizer or rolling pin until about 1/4 inch thick. Season both sides with salt and freshly ground black pepper.
2. Step 2: Heat a pot with 2 to 3 inches of oil to around 330°F (165°C) for frying the schnitzel.
3. Step 3: Prepare three shallow bowls: one with flour mixed with kosher salt, one with beaten eggs, and one with plain breadcrumbs. Dip each pork chop first into the flour, then the egg, and finally coat it evenly with breadcrumbs. Shake off any extra crumbs.
4. Step 4: Carefully lower the breaded pork chop into the hot oil and fry for about 2 minutes on each side, until the schnitzel turns deep golden brown. Remove and place on a paper towel-lined plate to drain excess oil.
5. Step 5: Serve warm with lemon slices and a side such as German potato salad, green salad, Spätzle, or fries for a complete meal.

Tips & Variations

• Use veal cutlets instead of pork for a more traditional Wiener Schnitzel experience.
• For extra crispiness, let the breaded pork rest for 10 minutes before frying.
• Add a pinch of paprika or garlic powder to the breadcrumbs for a flavor twist.
• Make sure the oil temperature stays consistent to avoid greasy or undercooked schnitzel.

Storage

Store leftover schnitzel in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a preheated oven at 350°F (175°C) for 10–15 minutes to maintain their crispiness. Avoid microwaving to keep the coating crunchy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken instead of pork for schnitzel?

Yes, chicken breasts pounded thin work well and can be used as a substitute for pork or veal schnitzel.

How do I know when the oil is at the right temperature for frying?

Use a cooking thermometer to check for around 330°F (165°C). Alternatively, drop a small piece of breadcrumb into the oil; it should sizzle and rise to the surface quickly without burning.

German Pork Schnitzel Recipe

---

★★★★★

4.6 from 144 reviews

• Author: Aiden
• Total Time: 30 minutes
• Yield: 8 servings 1x

Pin Recipe

Print Recipe

Description

Classic German Schnitzel features thinly pounded pork chops breaded and fried to golden perfection. Crispy on the outside and tender on the inside, this traditional recipe is served with lemon slices and pairs wonderfully with German potato salad, green salad, Spätzle, or fries for a satisfying meal.

---

Ingredients

Scale 1x2x3x

Pork and Seasoning

• 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

For Frying

• Oil for frying (vegetable, canola, or another neutral oil with high smoke point)

---

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 a rolling pin until they are about 1/4 inch thick. Season both sides evenly with salt and freshly ground black pepper to enhance the flavor.
2. Heat Oil: In a deep pot, add 2 to 3 inches of your chosen neutral oil. Heat the oil to approximately 330°F (165°C), ensuring it is hot enough for frying but not smoking.
3. Prepare Breading Stations: Arrange three shallow bowls: one with the flour mixed with 1 teaspoon kosher salt, one with the beaten eggs, and one with the plain breadcrumbs. This setup ensures an even and consistent coating for each pork chop.
4. Bread the Pork Chops: Take each pork chop and dredge it first in the flour, shaking off excess, then dip it into the beaten eggs, and finally coat it thoroughly with breadcrumbs. Remove any extra crumbs to avoid clumping and immediately place the breaded chop into the hot oil carefully to prevent splashing.
5. Fry Schnitzel: Fry each breaded pork chop for about 2 minutes on each side or until they develop a deep golden-brown crust. Use tongs to turn them gently to maintain the breading intact. Once cooked, transfer them to a plate lined with paper towels to drain excess oil.
6. Serve: Present the schnitzel hot, garnished with fresh lemon slices. Complement the dish with traditional sides such as German potato salad, a fresh green salad, Spätzle, or fries for a complete and authentic meal experience.

Notes

• Ensure the oil temperature remains consistent around 330°F to prevent the schnitzel from absorbing too much oil and becoming greasy.
• Do not overcrowd the pan during frying to allow even cooking and maintain oil temperature.
• Pounding the pork chops to uniform thinness promotes quick, even cooking and tender texture.
• Use fresh breadcrumbs for the best coating and crunch; store-bought plain breadcrumbs work well.
• Serve immediately after frying for optimal crispiness.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Frying
• Cuisine: German

Keywords: German Schnitzel, Pork Schnitzel, Fried Pork Chops, Traditional German Recipe, Breaded Pork Cutlets