Get ready to embark on a mouthwatering culinary journey with this authentic German Pork Schnitzel recipe that promises to deliver restaurant-quality results right in your own kitchen! Imagine golden-brown, perfectly crispy pork cutlets that are tender on the inside and irresistibly crunchy on the outside - a classic dish that will transport your taste buds straight to the heart of Germany with every delectable bite.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: German
Serves: 4 servings
Ingredients
- 4 pork loin chops
- 1 cup all-purpose flour
- 2 eggs
- 1 cup breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 cup vegetable oil
Instructions
- Begin by gathering all your ingredients: 4 pork loin chops, 1 cup of all-purpose flour, 2 eggs, 1 cup of breadcrumbs, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of paprika, and 1/4 cup of vegetable oil.
- Place the pork loin chops between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound the chops to about 1/4-inch thickness. This will help them cook evenly and become tender.
- In a shallow dish, combine the all-purpose flour, salt, black pepper, and paprika. Mix well to ensure the seasonings are evenly distributed.
- In another shallow dish, crack the 2 eggs and whisk them until well combined. You can add a pinch of salt to the eggs if desired.
- In a third shallow dish, place the breadcrumbs. You can use plain or seasoned breadcrumbs based on your preference.
- Coat each pork chop in the flour mixture first, making sure to shake off any excess flour. Then, dip the floured chop into the beaten eggs, allowing any excess egg to drip off.
- Finally, press the chop into the breadcrumbs, ensuring it is fully coated on both sides. Repeat this process for all the pork chops.
- Heat the vegetable oil in a large skillet over medium-high heat. To check if the oil is hot enough, you can drop a small piece of breadcrumb into the oil; if it sizzles immediately, the oil is ready.
- Carefully place the breaded pork chops into the hot oil, being cautious not to overcrowd the pan. Cook them for about 3-4 minutes on each side, or until they are golden brown and cooked through. You may need to do this in batches depending on the size of your skillet.
- Once cooked, transfer the schnitzels to a plate lined with paper towels to absorb any excess oil. Allow them to rest for a minute before serving.
- Serve the pork schnitzels hot with lemon wedges on the side for squeezing over the top, and enjoy with your favorite sides such as potato salad or sauerkraut.
Tips
- Meat Preparation: Always pound your pork chops to an even 1/4-inch thickness to ensure uniform cooking and maximum tenderness.
- Breading Technique: Follow the classic three-step breading process - flour, egg, breadcrumbs - and make sure to shake off excess coating between each step for the crispiest result.
- Oil Temperature: Use a medium-high heat and test oil readiness by dropping a breadcrumb into the pan. If it sizzles immediately, you're good to go!
- Don't Overcrowd: Cook schnitzels in batches to maintain oil temperature and ensure each piece gets perfectly golden and crisp.
- Serving Tip: Serve immediately after cooking and pair with a fresh lemon wedge to add a bright, zesty flavor that cuts through the richness of the fried meat.
Nutrition Facts
Calories: 536kcal
Carbohydrates: 41g
Protein: 34g
Fat: 25g
Saturated Fat: g
Cholesterol: 185mg
