Simple German Schnitzel
21 photos of Simple German Schnitzel
By
Andy Anderson !
@ThePretentiousChef
9
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.
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.
Ingredients
-
PLAN/PURCHASE
-
2 mediumpork chops, boneless (brined, if possible)
-
·salt, kosher variety, to taste
-
·black pepper, freshly ground, to taste
-
1/2 cflour, all-purpose variety
-
2 largeeggs
-
1 cbreadcrumbs
-
·peanut oil, or grapeseed oil for frying
How to Make Simple German Schnitzel
- PREP/PREPARE
- Gather your ingredients.
- Pound the chops until they are about 1/4-inch (.6cm) thick.
- 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. - Add a bit of salt and pepper to both sides of the pork chops.
- Add the oil to a skillet to a depth of about 3/4-inch (2cm), and heat up to 330f (165c).
- Beat the eggs and add them to a small pan… like a pie tin.
- Add the flour to another pan.
- Add the breadcrumbs to another pan.
- Chef’s Note: These are not panko breadcrumbs, just regular old breadcrumbs from some old bread.
- Start by coating the pork chop in the flour.
- Then dip into the egg mixture.
- Finally, coat with the breadcrumbs.
- Add immediately to the hot oil, for 2 to 3 minutes.
- Flip and cook an additional 2 to 3 minutes.
- Chef’s Tip: Cooking them immediately, helps to make the crust nice and crispy.
- Remove from the oil, and allow the Schnitzel to drain for 2 minutes.
- PLATE/PRESENT
- Chef’s Note: Traditionally, Schnitzel is served with some Spaetzle, and a few lemon slices.
- In this example, I’m serving the Schnitzel with a nice side of garlic mash potatoes. Enjoy
- Keep the faith, and keep cooking.
