Traditional German Schnitzel (Schweineschnitzel)
User Reviews
5
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Prep Time
10 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
4
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Calories
376 kcal
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Course
Main Course
Traditional German Schnitzel (Schweineschnitzel)
Description
To prepare this Schweineschnitzel, pork steaks are pounded thin to about a quarter-inch thickness, which tenderizes the meat and ensures quick, even cooking. The meat is seasoned with salt and pepper, then coated sequentially in seasoned flour, beaten egg, and plain breadcrumbs. Care is taken not to press breadcrumbs into the meat to maintain a crisp texture after frying.
Frying takes place in enough neutral oil heated to about 330°F, allowing the schnitzels to "swim" and cook evenly along both sides until they develop a deep golden-brown crust, typically 2 to 3 minutes per side. After frying, they are rested briefly on paper towels to absorb excess oil.
Schnitzel is traditionally served immediately with lemon wedges and fresh parsley, which add brightness and a fresh finish to the dish. It's a classic German entree offering a crispy exterior with a juicy pork center.
Ingredients
- 4 pork steaks boneless; or chops; for Austrian Wienerschnitzel use thin veal cutlets
- salt freshly ground
- black pepper freshly ground
- 1/2 cup all-purpose flour combined with 1 teaspoon salt
- 2 egg large, lightly beaten
- 3/4 cup plain breadcrumbs
- cooking oil for frying, use neutral-tasting oil with high smoke point
Instructions
- Place the pork chops between two sheets of plastic wrap and pound them until just 1/4 inch thick with the flat side of a meat tenderizer. Lightly season both sides with salt and freshly ground black pepper.
- Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dip the chops in the flour, the egg, and the breadcrumbs, coating both sides and all edges at each stage. Be careful not to press the breadcrumbs into the meat. Gently shake off the excess crumbs. Don't let the schnitzel sit in the coating or they will not be as crispy once fried - fry immediately.Make sure the cooking oil is hot enough at this point (about 330 degrees F) as you don't want the Schnitzel to sit around in the coating before frying. Use enough oil so that the Schnitzels "swim" in it.Fry the Schnitzel for about 2-3 minutes on both sides until a deep golden brown. Transfer briefly to a plate lined with paper towels.
- Serve immediately with slices of fresh lemon and parsley sprigs. Serve with French fries, Spätzle or German potato salad, and a fresh leafy green salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 376 kcal
% Daily Value*
| Calories | 376kcal | 19% |
| Carbohydrates | 26g | 9% |
| Protein | 35g | 70% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 171mg | 57% |
| Sodium | 244mg | 10% |
| Potassium | 586mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 120IU | 2% |
| Calcium | 59mg | 6% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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