German Schweineschnitzel Recipe
German Schweineschnitzel Recipe is a delicious and popular dish that originated in Germany. This dish is made with boneless pork steaks or chops, all-purpose flour, eggs, plain breadcrumbs or panko, and oil for frying
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Servings: 8 Servings
Calories: 228 kcal
Equipment
- Large Skillet
- Cutting board
- Meat mallet
- Shallow dish (for flour mixture)
- Shallow dish (for beaten eggs)
- Shallow dish (for breadcrumbs or panko)
- Tongs
- Serving platter
- Paper towels for draining
Ingredients
- 8 pork steaks boneless pork steaks or chops
- 2 cup all-purpose flour combined with 1 teaspoon salt
- 4 eggs large lightly beaten
- 1 1/2 cup breadcrumbs or panko
- Oil use a neutral-tasting oil with a high smoke point
- 2 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoon lemon juice
- lemon slices for garnish
Instructions
Preparing the Pork:
- a. Place the boneless pork steaks or chops on a cutting board.
- b. Use a meat mallet to tenderize the pork, pounding each piece until it is about 1/4-inch thick.
- c. Sprinkle 2 teaspoons of salt and 1 teaspoon of black pepper evenly over the pork, rubbing it in gently.
- d. Drizzle 2 tablespoons of lemon juice over the seasoned pork, allowing it to marinate for 10 minutes.
Coating the Pork:
- a. In a shallow dish, combine 2 cups of all-purpose flour with 1 teaspoon of salt.
- b. In another shallow dish, lightly beat 4 large eggs.
- c. Place 1.5 cups of plain breadcrumbs or panko in a separate shallow dish.
- d. Take one piece of seasoned pork and coat it in the flour mixture, shaking off any excess.
- e. Dip the floured pork into the beaten eggs, ensuring it is fully coated.
- f. Press the egg-coated pork into the breadcrumbs or panko, patting gently to adhere the crumbs to the surface.
- g. Repeat the process for each piece of seasoned pork, placing the coated pieces on a plate.
Frying the Pork:
- a. Heat a generous amount of oil in a large skillet over medium-high heat.
- b. Carefully place a few pieces of coated pork into the hot oil, making sure not to overcrowd the skillet.
- c. Cook the pork for about 3-4 minutes on each side, or until it turns golden brown and crispy.
- d. Use tongs to transfer the cooked pork schnitzels to a paper towel-lined plate to drain excess oil.
- e. Repeat the frying process with the remaining coated pork, adding more oil to the skillet if needed.
Serving the German Schweineschnitzel:
- a. Arrange the cooked pork schnitzels on a serving platter.
- b. Garnish with lemon slices for a fresh and tangy touch.
- c. Serve the German Schweineschnitzel hot as a main dish.
- d. Optionally, serve it with a side of mashed potatoes, sauerkraut, or a fresh salad to complement the flavors.
Notes
Pound the pork evenly to ensure uniform thickness for consistent cooking.
Use a meat mallet or a rolling pin to tenderize the pork effectively.
Dip the pork into the breadcrumbs or panko, pressing firmly for better adherence.
Heat the oil to the correct temperature before frying to achieve a crispy coating.
Avoid overcrowding the skillet when frying to maintain the schnitzels' crispiness.
Nutrition
Calories: 228kcal | Carbohydrates: 39g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 762mg | Potassium: 114mg | Fiber: 2g | Sugar: 2g | Vitamin A: 120IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 3mg
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