German Schnitzel Recipe
Schnitzel is a beloved dish in German cuisine that has been around for centuries. In this recipe, we'll show you how to make an authentic German schnitzel that will transport you straight to a cozy Bavarian tavern.
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Equipment
- Meat Mallet or
- Shallow Bowls For Breading
- Skillet Large
- Tongs or
Ingredients
- 4 Boneless Pork Chops Pounded To 1/4-Inch Thickness
- 1 cup All-Purpose Flour
- 2 Eggs Beaten
- 1 cup Breadcrumbs
- Salt to Taste
- Black Pepper to Taste
- Oil for Frying
- Lemon Wedges for Serving
Instructions
- Season the pork chops with salt and black pepper on both sides.
- Place the flour in a shallow dish, the beaten eggs in another dish, and the breadcrumbs in a third dish.
- Dredge the pork chops in the flour, shaking off any excess. Dip them in the beaten eggs, then coat them in the breadcrumbs, pressing the breadcrumbs onto the meat to make sure they stick.
- Heat the oil in a large skillet over medium-high heat. The oil should be hot but not smoking. Fry the schnitzel for 3-4 minutes on each side, until golden brown and crispy. Use tongs or a slotted spatula to transfer the schnitzel to a paper towel-lined plate to drain off excess oil.
- Serve the schnitzel with lemon wedges on the side.
Notes
Note: Schnitzel is best served fresh, but can be stored in the fridge for up to 2 days or frozen for up to 1 month. To reheat, place the schnitzel in a 375°F oven for 10-15 minutes, or until heated through.
Nutrition
Serving: 1pieceCalories: 350kcal
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