Brenda Brown


In Germany they use Veal,as they do not have enough pasture space to sustain full grown animals.I won't eat it.I use an inexspensive pork roast or pork steaks.These are usually covered with a gravy-called Yager or Viener(posted seperately)


★★★★★ 1 vote

30 Min
15 Min


  • 2 lb
    pork steak or pork roast
  • 3/4 c
  • 3/4 c
  • 2 tsp
    cracked black pepper
  • 2 tsp
  • 1 Tbsp
    crushed parsley flakes
  • 1/2 tsp
    garlic powder
  • 2
  • 1/4 c
  • ·
    oil for frying

How to Make Snitzle


  1. Mix all dry ingredients well in a dish wide enough for easy dredging,set aside.
  2. Do the same for the for the eggs and milk.
  3. If using a pork roast,cut into 8 slices.With the steak you want 8 pieces also.
  4. Pound each with a meat mallet to about 1/8in. thick.
  5. Heat oil(about 1in. deep)hot enough so when the handle of a wooden utensil is set into oil you see little bubbles.
  6. Coat meat in egg mixture.Dredge in flour mixture. Repeat these 2 steps again.
  7. Fry until deep golden in color.
  8. Remove and drain on a flattened brown paper bag or paper towels.

Printable Recipe Card

About Snitzle

Course/Dish: Pork
Hashtag: #maindish

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