Traditional German Pork Schnitzel Recipe
Ingredients:
- 4 boneless pork chops (about 4-6 ounces each)
- Salt and black pepper to taste
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1 cup breadcrumbs (preferably fresh)
- 1/2 cup vegetable oil or lard (for frying)
- Lemon wedges (for serving)
Instructions:
- Prepare the Pork Chops:
- Place each pork chop between two sheets of plastic wrap or wax paper.
- Use a meat mallet to pound the pork chops to about 1/4-inch thickness. This helps ensure even cooking and tender meat.
- Season the Pork:
- Lightly season both sides of each pork chop with salt and black pepper.
- Set Up Breading Stations:
- Place the flour in a shallow dish.
- In another shallow dish, beat the eggs with the milk until well combined.
- Place the breadcrumbs in a third shallow dish.
- Bread the Pork Chops:
- Dredge each pork chop in the flour, shaking off any excess.
- Dip the floured pork chop into the egg mixture, ensuring it is fully coated.
- Finally, press the pork chop into the breadcrumbs, coating it evenly on both sides. Gently press the breadcrumbs onto the pork chop to help them adhere.
- Fry the Schnitzel:
- Heat the vegetable oil or lard in a large skillet over medium-high heat. The oil should be about 1/4 inch deep.
- Once the oil is hot (a breadcrumb dropped into the oil should sizzle), carefully add the breaded pork chops to the skillet. Do not overcrowd the pan; you may need to fry in batches.
- Fry each schnitzel for about 3-4 minutes on each side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C).
- Transfer the cooked schnitzels to a plate lined with paper towels to drain any excess oil.
- Serve:
- Serve the schnitzels hot with lemon wedges on the side. They are traditionally accompanied by potato salad, sauerkraut, or a simple green salad.
Enjoy your traditional German pork schnitzel!
