Granny's German Schnitzel
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 Servings
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Calories
581 kcal
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Course
Main Course
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Cuisine
German
Granny's German Schnitzel
Description
This recipe calls for thinly pounded pork or veal chops seasoned with salt and pepper before dredging in flour. They are then dipped into an egg mixture combined with lemon juice, which adds brightness and helps the bread crumbs adhere, and coated evenly with plain bread crumbs for a crisp crust. The schnitzel is shallow-fried in vegetable oil heated to 350°F, ensuring a golden-brown crust while keeping the meat inside juicy and tender.
The finished schnitzel offers a balance between a crunchy exterior and delicate meat inside, with the lemon garnish providing fresh acidity to cut through the richness. A mushroom gravy made from sautéed mushrooms, flour, chicken broth, and milk can be prepared separately to serve atop or alongside the schnitzel for additional moisture and flavor complexity.
Granny's German Schnitzel is well suited as a hearty main dish, often part of traditional German meals. Pair it with simple sides like potatoes or vegetables.
Care in maintaining oil temperature and frying time produces evenly cooked schnitzel with a crisp crust. The mushroom gravy involves cooking mushrooms until browned, then making a roux and simmering until thickened. Serve the gravy warm over schnitzel.
Ingredients
- 4 pork chop boneless, or veal chops
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup all-purpose flour
- 2 egg
- 1 tablespoon lemon juice
- 1 cup bread crumbs plain
- 2 cups vegetable oil for frying
- lemon for garnish, slices
Instructions
- Trim any unwanted fat from 4 boneless pork or veal chops.
- Place the pork or veal chops between two layers of plastic wrap on a countertop. Using a mallet, pound the chops until they are 1/4-inch thick. Season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Add 1 cup all-purpose flour to a shallow dish. In another shallow dish, whisk together 2 eggs with 1 tablespoon lemon juice. Add 1 cup plain bread crumbs to a third shallow dish.
- Pour 2 cups Vegetable oil into a large 11 to 12-inch skillet to a depth of about 1/4 inch. Heat the oil to 350 degrees Farhenheit over medium-high heat, adjusting the heat source as needed to maintain temperature.
- Dredge each chop in the flour, ensuring it's fully coated. Then, dip it into the egg mixture, and finally, coat with bread crumbs.
- Fry the chops in the hot oil for 3 to 4 minutes on each side or until they reach an internal temperature of 145 degrees F, and are browned and crisp. Depending on the size of your skillet, you may need to work in batches to avoid overcrowding.
- Serve hot, garnished with Lemon slices or wedges.
Notes
- Pound chops to about 1/4 inch thickness for even cooking and tenderness.
- The lemon juice in the egg wash adds flavor and helps breading adhere better.
- Maintain oil temperature around 350°F to achieve a crispy, golden crust without overcooking.
- Prepare mushroom gravy by sautéing mushrooms, then thickening with flour, chicken broth, and milk for a complementary sauce.
- Serve schnitzel garnished with lemon slices and topped with mushroom gravy for a classic presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 581 kcal
% Daily Value*
| Serving | 1chop | |
| Calories | 581kcal | 29% |
| Carbohydrates | 44g | 15% |
| Protein | 39g | 78% |
| Fat | 27g | 42% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 172mg | 57% |
| Sodium | 875mg | 36% |
| Potassium | 624mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 126IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 77mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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