German Pork Schnitzel (Schweineschnitzel)
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
20 mins
-
Servings
4
-
Calories
251 kcal
-
Course
Main Course
-
Cuisine
German
German Pork Schnitzel (Schweineschnitzel)
Description
This German Pork Schnitzel recipe begins by pounding pork chops to a quarter-inch thickness to ensure even, fast cooking and a tender texture. The seasoned dredging station uses a flour mixture with salt, beaten eggs, and plain or seasoned breadcrumbs enriched with garlic powder and paprika for gentle aromatic flavor. The pork is coated in this sequence to create a crisp outer crust when fried.
The schnitzels are pan-fried in neutral cooking oil heated to about 330°F so the breading crisps evenly while the meat cooks through. The frying oil is deep enough for the cutlets to float slightly, encouraging even browning. Lemon wedges are served on the side to brighten the rich fried pork.
For a lighter alternative, air frying or oven baking with cooking spray is possible; this method affects nutrition as noted. The breaded schnitzel offers a classic combination of crunchy exterior and juicy interior, seasoned simply to showcase pork.
Ingredients
- 4 pork chops or pork loins, or pork schnitzel, boneless
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
- ½ cup all-purpose flour combined with 1 teaspoon salt
- 2 large egg lightly beaten
- ¾ cup plain breadcrumbs (or seasoned breadcrumbs of choice)
- neutral cooking oil for frying, use a neutral-tasting oil with a high smoke point (ie Canola, Vegetable oil) or cooking spray for Air Fryer or Oven Baking Cooking Method, generic cooking oil
- lemon optional for serving, wedges
Instructions
Prepare the Schnitzel
- Place the pork chops between two sheets of plastic wrap and pound them until ¼ inch thick with the flat side of a meat tenderizer/mallet, or a heavy skillet/frying pan.
- Season both sides of the pork with garlic powder, paprika, salt and black pepper mixture.
- Prepare the dredging station. Place the flour mixture, beaten egg, and breadcrumbs in 3 separate shallow bowls. Dip the pork first in the flour, then the egg, and then the breadcrumbs. Coating both sides and all edges in each. Gently shake off the excess flour, egg and breadcrumbs between each step.
Cook the Schnitzel
- PAN FRYING COOKING METHODIn a deep pot or skillet heat the oil on medium high heat. Add enough oil so that it is about 1" deep in the pot. You want the schnitzel to be able to float in the oil while frying. Make sure the cooking oil is hot enough, about 330°F. Test the oil with the handle of a wooden spoon or spatula (carefully dip the handle in the oil and if the oil bubbles around the wood it is hot enough) or drop a few pieces of breadcrumbs into the oil and if the oil bubbles, the oil is ready.Working in batches depending on the size of your pan, fry the schnitzel for about 3-4 minutes per side until deep golden brown in color (or until internal temperature of pork reaches 145ºF). Don’t overcrowd the pan when frying. Transfer to a baking sheet with a wire rack and keep warm in the oven while you fry the remaining schnitzel.
- AIR FRYER COOKING METHODPreheat air fryer to 400°F. Working in batches depending on the size of your air fryer (standard size air fryer will fit 2-3 schnitzel at a time). Spray both sides of the schnitzel with cooking spray and place in the air fryer. Cook for 8-10 minutes, flipping halfway through or until golden brown and cooked through (or until internal temperature of pork reaches 145ºF).
- OVEN BAKED COOKING METHODPreheat oven to 400°F. For best results, place a wire rack on a sheet pan, or use a sheet pan lined with foil. Spray both sides of each schnitzel with cooking spray and place on the tray. Bake for 15 minutes, flipping halfway through or until golden brown and cooked through (or until internal temperature of pork reaches 145ºF).
- Serve immediately with lemon wedges and enjoy!
Notes
- Nutrition information reflects the air fryer or oven-baked cooking method using cooking spray.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 251 kcal
% Daily Value*
| Calories | 251kcal | 13% |
| Carbohydrates | 2g | 1% |
| Protein | 32g | 64% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 183mg | 61% |
| Sodium | 683mg | 28% |
| Potassium | 565mg | 12% |
| Fiber | 0.3g | 1% |
| Sugar | 0.2g | 0% |
| Vitamin A | 214IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
