BEST German Schnitzel (Schweineschnitzel)
Ingredients
- 4 boneless pork steaks or chops
to make Austrian Wienerschnitzel use thin veal cutlets
- salt and freshly ground black pepper
- 1/2 cup all-purpose flour combined with 1 teaspoon salt
- 2 large eggs
lightly beaten
- 3/4 cup plain breadcrumbs
- Oil for frying
use a neutral-tasting oil with a high smoke point
Directions
- 1
Place the pork chops between two sheets of plastic wrap and pound them until just 1/4 inch thick with the flat side of a meat tenderizer. Lightly season both sides with salt and freshly ground black pepper.
- 2
Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dip the chops in the flour, the egg, and the breadcrumbs, coating both sides and all edges at each stage. Be careful not to press the breadcrumbs into the meat. Gently shake off the excess crumbs. Don't let the schnitzel sit in the coating or they will not be as crispy once fried - fry immediately.
- 3
Make sure the cooking oil is hot enough at this point (about 330 degrees F) as you don't want the Schnitzel to sit around in the coating before frying. Use enough oil so that the Schnitzels "swim" in it.Fry the Schnitzel for about 2-3 minutes on both sides until a deep golden brown. Transfer briefly to a plate lined with paper towels.
- 4
Serve immediately with slices of fresh lemon and parsley sprigs or with your choice of sauce. Serve with German Spaetzle (see recipe for Homemade German Spaetzle), French fries, or German potato salad, and with a fresh leafy green salad.
- 5
Be sure to also try the popular Jägerschnitzel version!
BEST German Schnitzel (Schweineschnitzel)
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About this Recipe
Craving that iconic, perfectly crispy Schnitzel you adore from your favorite German restaurant? This recipe brings the beloved BEST German Schnitzel (Schweineschnitzel) right to your kitchen, promising authentic flavors and an incredibly satisfying crunch.
The magic of truly great Schnitzel lies in its simple yet effective breading, which forms a golden, craggy crust around tender meat. By using boneless pork steaks or chops (or thin veal cutlets for a classic Wiener Schnitzel), and a simple breading station of seasoned flour, egg, and breadcrumbs, you create layers of flavor and texture that truly sing. Frying in a neutral-tasting oil with a high smoke point ensures a crisp, non-greasy finish every time.
Prepare for a dish that delivers pure comfort with every bite. You'll experience the delightful contrast of a wonderfully golden-brown, incredibly crispy breading encasing a succulent, juicy piece of pork or veal. The simple, yet effective, breading process ensures a delicate, airy crust that is never greasy. The subtle seasoning of salt and pepper allows the natural flavors of the meat and the satisfying crunch of the crust to take center stage, creating a truly classic German culinary experience that's both comforting and elegant. This is the kind of hearty, satisfying meal that effortlessly gathers everyone around the table.
While this recipe features Schweineschnitzel (pork), you can easily create the authentic Austrian Wienerschnitzel by simply swapping the pork for thin veal cutlets. For a different flavor profile, consider adding a pinch of paprika or garlic powder to your seasoned flour mixture before breading.
This BEST German Schnitzel is perfect as the centerpiece of a comforting family dinner or a festive meal. Serve it simply with a squeeze of lemon or alongside classic German accompaniments like potato salad or red cabbage for a complete and delicious feast.