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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
