Holy Schnitzel This Is Good
This German Schnitzel recipe brings back great family memories exploring towns throughout Germany and eating Schnitzel every day (my kids were obsessed)!
And the good news is, making homemade Schnitzel is really easy, (and can I just say it’s also incredibly satisfying?!) with just a few pantry staples.
Some pro tips before you cook:
Be sure to choose the right type of meat! We use a pork steak or chop pounded about 1/4 inch thin, or use a boneless pork loin (or a veal cutlet for Wiener Schnitzel) sliced to same 1/4 inch thickness.
Also, be careful not to overcook it. Schnitzel should be juicy inside and lightly crunchy outside. Check the temp of your oil first (about 350 degrees F (175 degrees C)) and cook for just about 2 minutes per side.
We love to serve it with German potato salad and/or a fresh green salad.
How to Make German Schnitzel
Prep Pork Chops: Grab some plastic wrap and a rolling pin and pound the pork chops to about 1/4-inch thickness, which will help the texture be tender after frying. Season them with some salt and pepper. Prepare three shallow bowls for breading: one with flour and salt, one with beaten eggs, and one with breadcrumbs. Dredge each pork chop in flour, then egg, then breadcrumbs, shaking off excess.Fry Schnitzel: I always check the oil before frying! The temp should be about 350 degrees F (175 degrees C). I also use metal tongs to carefully lower each breaded pork chop into the hot oil, then fry for about 2 minutes per side, until deep golden brown. Transfer to a paper towel-lined plate.
