Introduction
There’s something incredibly satisfying about the sound of a perfectly crispy German Pork Schnitzel hitting your plate. This classic dish, with its golden-brown crust and tender meat inside, has been a staple of German cuisine for generations. I’ve spent years perfecting this recipe, and I’m excited to share my tried-and-true method that delivers restaurant-quality results right in your home kitchen. Whether you’re hosting a dinner party or just craving some authentic German comfort food, this schnitzel recipe won’t disappoint.
Ingredients
- 4 boneless pork chops (about ½ inch thick)
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups plain breadcrumbs (preferably fresh)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon paprika
- Vegetable oil for frying
- Lemon wedges for serving
Pro tip: For the best results, use fresh breadcrumbs instead of store-bought. If you must use packaged breadcrumbs, choose unseasoned Panko for extra crispiness.
Instructions
- Place each pork chop between two sheets of plastic wrap and pound to ¼-inch thickness using a meat mallet or rolling pin. Season both sides with salt and pepper.
- Set up your breading station: Place flour in one shallow dish, beaten eggs in another, and mix breadcrumbs with paprika in a third.
- Dredge each schnitzel first in flour (shake off excess), then egg (let excess drip off), and finally coat thoroughly with breadcrumbs. Press the crumbs gently to ensure they stick.
- Heat ½ inch of oil in a large skillet over medium-high heat until it reaches 350°F (175°C).
- Carefully place the breaded schnitzels in the hot oil, working in batches if necessary to avoid overcrowding.
- Fry for 3-4 minutes per side until golden brown and cooked through.
- Remove to a paper towel-lined plate to drain excess oil.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4 portions
Recipe Notes
- Don’t skip the pounding step – it’s crucial for achieving the signature thin, tender texture of authentic schnitzel.
- The oil temperature is key: too hot, and the coating burns before the meat cooks; too cool, and the schnitzel becomes greasy. Use a thermometer if possible.
- Never press down on the schnitzel while it’s cooking – this can make it tough and greasy.
- For the crispiest results, serve immediately. If you need to keep them warm, place them on a wire rack in a low-temperature oven (200°F/95°C).
- Traditional accompaniments include potato salad, lingonberry jam, or a simple squeeze of fresh lemon juice.
- If the breadcrumb coating starts to darken too quickly while frying, lower the heat slightly.
German Pork Schnitzel
Ingredients
- 4 boneless pork chops about ½ inch thick
- 1 cup all-purpose flour
- 2 large eggs beaten
- 2 cups plain breadcrumbs preferably fresh
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon paprika
- Vegetable oil for frying
- Lemon wedges for serving
Instructions
- Place each pork chop between two sheets of plastic wrap and pound to ¼-inch thickness using a meat mallet or rolling pin. Season both sides with salt and pepper.
- Set up your breading station: Place flour in one shallow dish, beaten eggs in another, and mix breadcrumbs with paprika in a third.
- Dredge each schnitzel first in flour (shake off excess), then egg (let excess drip off), and finally coat thoroughly with breadcrumbs. Press the crumbs gently to ensure they stick.
- Heat ½ inch of oil in a large skillet over medium-high heat until it reaches 350°F (175°C).
- Carefully place the breaded schnitzels in the hot oil, working in batches if necessary to avoid overcrowding.
- Fry for 3-4 minutes per side until golden brown and cooked through.
- Remove to a paper towel-lined plate to drain excess oil.
