Our easy German Schnitzel recipe teaches you how to make traditional pork schnitzel with tips for perfect breading and frying every time. It's crispy, golden and made with just a few simple ingredients.
Holy Schnitzel This Is Good
Holy Schnitzel This Is Good This German Schnitzel recipe brings back great family memories exploring towns throughout Germany and eating Schnitzel every day (my kids were obsessed)!
And the good news is, making homemade Schnitzel is really easy, (and can I just say it’s also incredibly satisfying?!) with just a few pantry staples.
Some pro tips before you cook:
Be sure to choose the right type of meat! We use a pork steak or chop pounded about ¼ inch thin, or use a boneless pork loin (or a veal cutlet for Wiener Schnitzel) sliced to same ¼ inch thickness.
Also, be careful not to overcook it. Schnitzel should be juicy inside and lightly crunchy outside. Check the temp of your oil first (about 350°F (175°C)) and cook for just about 2 minutes per side.
We love to serve it with German potato salad and/or a fresh green salad.
Check out more 30-minute meals like Mongolian Noodles, Parmesan Crusted Chicken, Chicken Caesar Wraps, or Black Pepper Chicken!
How to make German Schnitzel:
Prep Pork Chops: Grab some plastic wrap and a rolling pin and pound the pork chops to about 1/4-inch thickness, which will help the texture be tender after frying. Season them with some salt and pepper. Prepare three shallow bowls for breading: one with flour and salt, one with beaten eggs, and one with breadcrumbs. Dredge each pork chop in flour, then egg, then breadcrumbs, shaking off excess.
Fry Schnitzel: I always check the oil before frying! The temp should be about 350°F (175°C). I also use metal tongs to carefully lower each breaded pork chop into the hot oil, then fry for about 2 minutes per side, until deep golden brown. Transfer to a paper towel-lined plate.
For the best German schnitzel, serve with lemon slices and a side of German Potato Salad, Green Salad, Spaetzle, or homemade fries.
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Recipe
German Schnitzel
Equipment
- Rolling Pin , optional
- Meat Tenderizer , optional
Ingredients
- 8 boneless pork steaks or pork chops , or thin veal cutlets
- salt and freshly ground black pepper
- 2/3 cup all-purpose flour
- 1 teaspoon kosher salt
- 2 large eggs , beaten
- 1 cup plain breadcrumbs
- Oil for frying (vegetable or canola , or another neutral oil with high smoke point)
Instructions
- Prep Pork Chops: Place the pork chops between two sheets of plastic wrap and pound them with the flat side of a meat tenderizer or a rolling pin until ¼ inch thick. Season both sides with salt and pepper.8 boneless pork steaks or pork chops, salt and freshly ground black pepper
- Heat a pot with 2-3 inches of oil, to about 330°F (165°C), to fry the schnitzel.Oil for frying (vegetable or canola
- Bread Pork Chops: Prepare three shallow bowls; one with flour and salt, one with beaten eggs, and one with breadcrumbs. Dip each pork chop in flour, then egg, then breadcrumbs. Shake off any extra crumbs, then place immediately and carefully in hot oil to fry.2/3 cup all-purpose flour, 1 teaspoon kosher salt, 2 large eggs, 1 cup plain breadcrumbs
- Fry Schnitzel: Lower breaded pork chop into the hot oil and cook for about 2 minutes on each side, until deep golden brown. Transfer to a paper towel-lined plate to drain.
- Serve with lemon slices and a side of German potato salad, green salad, Spätzle or fries.
Notes
Nutrition
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