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German Schnitzel

German Schnitzel Recipe

230kcal
5 from 1 vote
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Prep 15 minutes
Cook 35 minutes
Total 50 minutes
The German Schnitzel Recipe is a traditional dish that features a thin, breaded, and fried piece of meat, typically veal or pork.
Servings 8 People
Course Main Course
Cuisine German

Ingredients

  • 8 pork boneless steaks or chops
  • salt and freshly ground black pepper
  • 1 cup all-purpose flour combined with 1 teaspoon salt
  • 4 large eggs lightly beaten
  • 1 1/2 cup breadcrumbs plain
  • Oil use a neutral-tasting oil with a high smoke point

Equipment

  • Large skillet or frying pan for frying the schnitzel
  • Shallow dishes or plates for breading the meat (3 in total)
  • Tongs or a fork for handling the meat
  • Paper towels for draining excess oil

Method

Begin by preparing the meat.
  1. a. Lay out the boneless pork steaks or chops on a clean, dry surface.
  2. b. Season each piece with salt and freshly ground black pepper to taste.
Set up your breading station.
  1. a. In a shallow dish, combine 1 cup of all-purpose flour with 1 teaspoon of salt.
  2. b. In another shallow dish, place the lightly beaten eggs.
  3. c. In a third shallow dish, spread out 1 1/2 cups of plain breadcrumbs.
Bread the pork.
  1. a. Take a seasoned pork steak or chop and coat it thoroughly in the flour mixture, pressing the flour onto the meat.
  2. b. Next, dip the floured meat into the beaten eggs, ensuring an even coating.
  3. c. Finally, place the meat in the breadcrumbs, pressing the breadcrumbs onto the meat to create a solid crust. Repeat this process for each piece of pork.
Heat the frying oil.
  1. a. In a large skillet or frying pan, add enough neutral-tasting oil to cover the bottom generously.
  2. b. Heat the oil over medium-high heat until it reaches a temperature of around 350-375°F (175-190°C). You can test the readiness by dropping a breadcrumb into the oil; it should sizzle and brown.
Fry the schnitzel.
  1. a. Carefully place the breaded pork into the hot oil. You may need to do this in batches to avoid overcrowding the pan.
  2. b. Cook each piece for about 3-4 minutes on each side, or until they are golden brown and crispy.
  3. c. As you cook, place the schnitzel on a plate lined with paper towels to drain any excess oil.

Nutrition

Calories230kcalCarbohydrates27gProtein11gFat8gSaturated Fat3gPolyunsaturated Fat1gMonounsaturated Fat3gTrans Fat0.01gCholesterol109mgSodium196mgPotassium154mgFiber1gSugar1gVitamin A137IUVitamin C0.2mgCalcium56mgIron2mg

Notes

Pound the meat to an even thickness for uniform cooking.
Use fresh breadcrumbs for a better crust.
Preheat the oil to the correct temperature to ensure a crispy finish.
Press the breadcrumbs onto the meat firmly to create a secure coating.
Fry in batches to avoid overcrowding the pan.
Keep an eye on the oil temperature to prevent burning.
Use a meat thermometer to ensure the pork is cooked to a safe internal temperature.

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