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Pork Schnitzel is a traditional German dish made with thin slices of pork that are lightly fried in a flour, egg, and breadcrumb coating.
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Pork Schnitzel Recipe
Today I get to share one of my favorite pork schnitzel recipes from Germany!
Out of the 28 years Alan served in the Navy, our family was lucky to experience a two year tour inStuttgart, Germany.
That adventure was one of the best times of our lives! We lived on the economy renting a house in a little town calledMöttlingen.
We shopped and ate locally, and quickly became known as “the American family!”
What does schnitzel mean in German?
Schnitzel originated in Austria, which is a thin small piece of meat or cutlet breaded and lightly fried.
Already sounds delicious right?
Pork schnitzel is one of the meals that Iorderednine times out of ten whenwe went out to eat while in Germany. It’s so darn good!
I’m not sure if the simplicity of the dish that my palate likes or the fact that the schnitzel isfried, which is something I don’t normally order.
My taste buds are happy for the change!
What cut of meat to use for schnitzel
There are a variety of meats that can be used for schnitzel; pork,chicken, beef, veal, lamb, and turkey, but there is a common denominator.
All schnitzel is boneless and thinly sliced or tenderized by pounding to about 1/4 inch thickness.
In my opinion, the best cut of meat for schnitzel is Schweine (pork) -Schnitzel.
Use the following cuts:
- Pork loin chops pounded to 1/4 inch thickness
- Center cut pork, pounded to 1/4 inch thickness
- Thin cut pork chops
Prepare Pork Schnitzel For Cooking
To make, pound the meat to thin slices, season with salt and pepper, and then dipped into flour followed by beaten eggs and bread crumbs or panko.
That’s IT!
It only takes a couple of minutes to fry golden brown so this meal can be on your table in under 30 minutes!
What to serve with a German Schnitzel meal
This is a recipe that both kids and adults love, andyou don’t have to travel to get a taste of an authentic German meal!
Make this at home serving it with a crisp greensalad, homemade German spätzle or this authentic German potato salad with bacon.
Of course, I wouldn’t forget the beer (bier)!
The Pilsner Urquell is my favorite German specialty beer, which is actually czech as a reader pointed out, but available though out Europe.
It’s light pale lager that is simply delicious!
Can you freeze schnitzel?
Yes, you may freeze the schnitzel either before frying of after cooking and cooling the cutlets.
The following steps are for schnitzel that has been cooked:
- Cool the cooked cutlets, and then place on a baking sheet lined with parchment or freezer paper in a single layer.
- Place baking sheet in the freezer and flash freeze for 20-60 minutes.
- Put the frozen cutlets in vacuum sealed bags.
- You may also layer two slices of schnitzel between freezer paper before vacuum sealing.
How To re-heat frozen schnitzel
- Place frozen schnitzel in the refrigerator and defrost.
- Heat it in the oven (300 degrees) on a cookie sheet, with a layer of foil loosely on top.
- TIP: Don’t wrap it tight, or the schnitzel crust will get soggy
The following steps are for schnitzel that has NOT been fried:
- After coating the meat with flour, egg and bread crumbs Place on a baking sheet lined with parchment or freezer paper.
- Place in the freezer and let the meat harden completely – 2-3 hours.
- Follow the same step for freezing cooked schnitzel, item #3 and #4.
Easy German Pork Schnitzel
Simple pork schnitzel lightly coated with a bread crumb and fried for a traditional German-style schnitzel. Enjoy with a simple salad.
4.85 from 44 votes
Print Pin Rate
Course: Main Dish
Cuisine: German
Keyword: pork schnitzel recipe
Prep Time: 15 minutes minutes
Cook Time: 3 minutes minutes
Total Time: 18 minutes minutes
Servings: 6 servings
Calories: 1231kcal
Author: Sandra Shaffer
Ingredients
- [1 1/2 pounds Pork Loin New York Chops]
- 1 cup flour
- 1 cup bread crumbs plain
- 2 eggs lightly beaten
- salt and pepper to taste
- 3 cups canola or vegetable oil
- Lemon slices
Instructions
Add eggs, flour and bread crumbs to three separate shallow dishes and set aside.
Add oil to a large skillet and heat oil to 340-350 degrees (I used a candy thermometer to check temperature).
Pound pork with a flat side of the mallet until the meat is 1/4 inch thick. Sprinkle both sides of pork with salt and pepper.
Lightly dip into flour, then egg and finally the bread crumbs.
When all pieces are coated fry without crowding the schnitzel. Fry until golden brown. A total of three minutes is all that is required.
Remove from skillet and place on a baking sheet with a cooling rack placed on top to let any excess oil drip off the schnitzel.
Serve immediately.
Notes
The flour coating is very light dusting. Remove any clumps that might form. The egg dip is a quick coating. Don’t let the pork sit in the egg mix. Gently coat the meat with the bread crumbs. You should not need to pat the bread crumbs on the pork.
Nutrition
Serving: 1g | Calories: 1231kcal | Carbohydrates: 34g | Protein: 17g | Fat: 115g | Saturated Fat: 10g | Polyunsaturated Fat: 99g | Trans Fat: 3g | Cholesterol: 92mg | Sodium: 224mg | Fiber: 1g | Sugar: 5g
Disclaimer
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
Thank you National Pork Board for sponsoring this post. The opinions expressed are mine alone.
Love this recipe? You also might like to try
Asian inspiredPork Rice Ballsrecipe,Albondigas Mexican Meatball Soup or my Chicken and Butternut Squash with Coconut Cream Sauce.
