Simple German Schnitzel

21
Andy Anderson !

By
@ThePretentiousChef

Schnitzel is not complicated… It’s typically pork, pounded thin, breaded, and then fried. Easy Peasy.

Pounded breaded, and fried meat was a trick of the Romans, and adapted by the Germans.

While traditionally served with Spaetzle, we’re going to serve it up with some garlic mash potatoes, and my awesome sauce… but more on that later.

So, you ready… Let’s get into the kitchen.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
2
Prep:
15 Min
Cook:
15 Min
Method:
Stove Top

Ingredients

  • PLAN/PURCHASE

  • 2 medium
    pork chops, boneless (brined, if possible)
  • ·
    salt, kosher variety, to taste
  • ·
    black pepper, freshly ground, to taste
  • 1/2 c
    flour, all-purpose variety
  • 2 large
    eggs
  • 1 c
    breadcrumbs
  • ·
    peanut oil, or grapeseed oil for frying

How to Make Simple German Schnitzel

Step-by-Step

  1. PREP/PREPARE
  2. Gather your ingredients.
  3. Pound the chops until they are about 1/4-inch (.6cm) thick.
  4. Chef’s Note: You actually have a choice here. You can take out your frustrations by pounding the chops, or you can slice them with a sharp knife.
    Two reasons to pound them:
    1. It’s the traditional way to do it.
    2. It’s really fun… especially, if you’re frustrated over something.
  5. Add a bit of salt and pepper to both sides of the pork chops.
  6. Add the oil to a skillet to a depth of about 3/4-inch (2cm), and heat up to 330f (165c).
  7. Beat the eggs and add them to a small pan… like a pie tin.
  8. Add the flour to another pan.
  9. Add the breadcrumbs to another pan.
  10. Chef’s Note: These are not panko breadcrumbs, just regular old breadcrumbs from some old bread.
  11. Start by coating the pork chop in the flour.
  12. Then dip into the egg mixture.
  13. Finally, coat with the breadcrumbs.
  14. Add immediately to the hot oil, for 2 to 3 minutes.
  15. Flip and cook an additional 2 to 3 minutes.
  16. Chef’s Tip: Cooking them immediately, helps to make the crust nice and crispy.
  17. Remove from the oil, and allow the Schnitzel to drain for 2 minutes.
  18. PLATE/PRESENT
  19. Chef’s Note: Traditionally, Schnitzel is served with some Spaetzle, and a few lemon slices.
  20. In this example, I’m serving the Schnitzel with a nice side of garlic mash potatoes. Enjoy
  21. Keep the faith, and keep cooking.

Printable Recipe Card

About Simple German Schnitzel

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American



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