Easy German Pork Schnitzel
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
3 mins
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Total Time
18 mins
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Servings
6 servings
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Calories
1231 kcal
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Course
Main Course
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Cuisine
German
Easy German Pork Schnitzel
Description
To prepare the schnitzel, pork loin chops are pounded to about 1/4 inch thickness and seasoned with salt and pepper. The coating process involves lightly dusting the meat with flour, quickly dipping in beaten eggs, and then coating with plain bread crumbs without pressing the crumbs on heavily. The schnitzels are fried in a large skillet with canola or vegetable oil heated to about 340-350°F until golden brown, which takes roughly three minutes total to keep the meat juicy and tender.
The resulting schnitzel has a light, crisp coating that complements the tender pork. Serving the schnitzel promptly allows it to maintain its crispness, and offering lemon slices provides fresh acidity that cuts through the richness.
This method focuses on a light flour dusting and a quick egg dip to avoid soggy or heavy crusts, emphasizing a delicate balance between the breading and the meat.
Ingredients
- pork loin chops 1 1/2 pounds, New York style
- 1 cup flour
- 1 cup bread crumbs plain
- 2 egg lightly beaten
- salt to taste
- black pepper to taste
- 3 cups canola oil or vegetable oil
- lemon slices
Instructions
- Add eggs, flour and bread crumbs to three separate shallow dishes and set aside.
- Add oil to a large skillet and heat oil to 340-350 degrees (I used a candy thermometer to check temperature).
- Pound pork with a flat side of the mallet until the meat is 1/4 inch thick. Sprinkle both sides of pork with salt and pepper.
- Lightly dip into flour, then egg and finally the bread crumbs.
- When all pieces are coated fry without crowding the schnitzel. Fry until golden brown. A total of three minutes is all that is required.
- Remove from skillet and place on a baking sheet with a cooling rack placed on top to let any excess oil drip off the schnitzel.
- Serve immediately.
Notes
- Apply just a light dusting of flour to avoid clumps and ensure an even coating.
- Dip pork quickly in egg mixture; do not let it soak to prevent soggy breading.
- Gently coat the pork with bread crumbs without pressing them on to keep the crust light.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 1231 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 1231kcal | 62% |
| Carbohydrates | 34g | 11% |
| Protein | 17g | 34% |
| Fat | 115g | 177% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 99g | 582% |
| Trans Fat | 3g | 150% |
| Cholesterol | 92mg | 31% |
| Sodium | 224mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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