German Schnitzel

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This easy German Schnitzel recipe is crispy, golden, and made with just a few simple ingredients for a delicious, restaurant-quality meal at home. Learn how to make traditional pork schnitzel with tips for perfect breading and frying every time.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: German

Servings: servings

Calories: 108kcal

Author: Lauren Allen

Equipment

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 1/4 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

Yield: 8 boneless pork steaks. Serving Size: 1 boneless pork steak.

Nutrition

Recipe Link