My Grandma's Easy German Schnitzel Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Course
Main Course
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Cuisine
German
My Grandma's Easy German Schnitzel Recipe
Description
My Grandma's Easy German Schnitzel involves pounding thin-cut bone-in pork chops to about a quarter-inch thickness to tenderize and even out the cut. The meat is dredged sequentially in flour, a whisked egg and milk mixture seasoned with salt and pepper, and finally coated in panko breadcrumbs. The coating creates a light, crispy crust upon frying.
The schnitzel is pan-fried in oil over medium-high heat until golden brown and crispy on both sides, about five minutes per side. The use of panko crumbs produces a coarser and crunchier texture compared to traditional breadcrumbs. This method results in a juicy interior surrounded by a flavorful, crunchy exterior.
Serving schnitzel with lemon wedges adds a fresh, acidic contrast to the fried meat. Common accompaniments include noodles and sweet and sour cabbage, making a complete meal reflecting traditional German flavors and textures.
Ingredients
- 8 pork chop thin-cut, bone-in
- ½ cup all-purpose flour
- ¼ cup milk
- 2 egg whisked
- ½ teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- 1 cup panko bread crumbs
- ¼ cup oil for frying, divided
- 1 lemon cut into wedges
Instructions
- With a meat tenderizer or the bottom of a heavy pan, pound out the pork chops to ¼ inch thickness.
- Add the flour to a shallow bowl. In another bowl, whisk the eggs with the milk, and season with the salt and pepper. Add the panko to another shallow bowl.
- One at a time, lightly dredge the pork chops first in the flour, then the egg mixture, and then in the panko crumbs, shaking off excess. Repeat with the remaining pork chops.
- Heat 2 tablespoons of oil in a heavy skillet over medium high heat. Fry the chops in batches, moving the chops in the pan, until golden brown and crispy, about 5 minutes on each side. Add 1 tablespoons of oil to the pan at a time and repeat with the remaining pork chops. Serve with lemon wedges, noodles, and sweet and sour cabbage.
User Reviews
Overall Rating
5
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