Pork Schnitzel is a traditional German dish made with thin slices of pork that are lightly fried in a flour, egg, and breadcrumb coating.
Thank you National Pork Board for sponsoring this post. The opinions expressed are mine alone.
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 in Stuttgart, Germany.
That adventure was one of the best times of our lives! We lived on the economy renting a house in a little town called Möttlingen.
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 I ordered nine times out of ten when we 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 is fried, 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.
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, and you don’t have to travel to get a taste of an authentic German meal!
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.
- 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
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.
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.
Amount Per Serving: Calories: 1231 Total Fat: 115g Saturated Fat: 10g Trans Fat: 3g Unsaturated Fat: 99g Cholesterol: 92mg Sodium: 224mg Carbohydrates: 34g Fiber: 1g Sugar: 5g Protein: 17g
Love this recipe? You also might like to try
Asian inspired Pork Rice Balls recipe, Albondigas Mexican Meatball Soup or my Chicken and Butternut Squash with Coconut Cream Sauce.
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