German Schnitzel
One of my favorite childhood German dinners that I still love, to this day, is a crispy hot schnitzel. Whenever we travel to Europe, I have to order it if it's on the menu. A true Austrian Wiener Schnitzel is made with thinly pounded veal, breaded and cooked in oil. If cooked correctly, it's golden and crispy on the outside (never greasy) and garnished with a lemon wedge. This German version is made with pork. Traditionally, this is served with red cabbage. Don't forget the lingonberry! It's as important as cranberry sauce is to turkey.
Servings 2
Ingredients
- 2 boneless pork loin chops pounded thin
- 2 large eggs beaten
- 1 cup all-purpose flour
- 1 cup bread crumbs unseasoned
- salt and pepper t
- vegetable oil or avocado oil
- 1 lemon half to squeeze on the schnitzel and the other half thinly sliced as a garnish
Instructions
- Pat the pork chops dry, and trim off any excess fat. Lightly season with salt and pepper,Place a layer of plastic wrap on top, and pound until thin-- about 1/4 inch.
- Creating a "breading station" by placing the flour, egg and bread crumbs in a plate (I use pie plates).
- Coat the pork with flour, gently shaking off any excess.Dip the flour coated pork into the egg and gently shake any excess off.Lay the pork into the bread crumbs and shake the plate to thoroughly coat the pork. Flip the pork over and coat with bread crumbs.
- Heat a skillet with a layer of oil (I use Avocado oil) to coat the skillet to about 1/4" high. Drop in a little bit of bread crumbs to make sure the oil is hot enough so that when you add the pork into the pan, it will immediately begin to sizzle.
- Cook the pork for 3-4 minutes on one side until golden brown. Gently flip over and cook another 3-4 minutes.
- Remove onto a paper towel covered plate; serve with a garnish of lemon juice and a slice on the side.
Notes
This recipe is very forgiving. You can easily increase the servings as well.I've made this so many times, that I can estimate how much flour or bread crumbs that I need. You can swap out chicken breasts for the pork, if you wish.
I have prepared the pork all the way to coating it in bread crumbs, then covered it with plastic wrap and refrigerated for a few hours. When company arrives, I heat the oil in the skillet and cook until perfect.
Recommended side dishes: Cooked Red Cabbage, Spaetzle, boiled or mashed potatoes.