German Pork Schnitzel (Schweine Schnitzel)

Thinly pounded pork cutlets, breaded and quickly pan-fried until crispy, what's not to like!? A traditional German meal often served in restaurants and pubs across the country, pork schnitzel is usually served with only a few Pommes (French fries), lemon wedges, and parsley.

When made at home as an everyday meal, Schnitzel can also be alongside German spaetzle noodles, a simple leafy green salad, or German potato salad, (the vinegar-based kind, not the creamy American version!)

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Different Kinds Of Schnitzel

The word 'schnitzel' has its roots in the German word 'schnitz', (which means 'to carve' or 'cut') and in the culinary sense, refers to thinly sliced, breaded, and fried meat.

Similar to escalope in France, or milanesa in Italy, various types of schnitzel, have been popularized all over the world.

In Germany, schnitzel as a dish is usually prepared using pork or veal, and various preparations have different names. The most popular version being the traditional Wiener schnitzel, or schnitzel Wiener art (Viennese style schnitzel). Wiener schnitzel is traditionally made with veal cutlet, and actually originates in Austria where it is a national dish.

Other popular German variations include:

• jägerschnitzel (hunter's schnitzel) - served with a rich mushroom sauce.
• rahmschnitzel (cream schnitzel) - served with a cream sauce, sometimes containing sliced mushrooms or other garnishes.
• paprikaschnitzel (sometimes also called zigeuner (gypsy) schnitzel) - served with a tomato-based sauce with bell peppers and onions.

Of course any cut or type of meat could be thinly pounded out, breaded and fried to create a schnitzel, for example, chicken breasts for chicken schnitzel!

Our Traditional German Schnitzel Recipe

Before we jump in and start cooking, you may be wondering, "What is the best cut of meat to use for making schnitzel?" Ideally, you'll want to use a relatively lean, boneless cut of meat. If using pork, boneless pork chops or cutlets are perfect. The same goes for veal and chicken schnitzel.

To make this super simple schweine schnitzel (pork schnitzel), all you need is:

• 4 -6 boneless pork chops or cutlets
• ¾ cup all-purpose flour
• 1 teaspoon salt
• 3 whole eggs whisked together
• 1 - 2 cup bread crumbs
• 1 lemon - cut into wedges as garnish
• 1 bunch fresh parsley - as garnish
• pure rendered pork fat for frying, or canola oil

There is a little bit of work involved when making a schnitzel since we need to pound out the meat and bread it, but once you get the hang of the process, it is actually quite simple and can be done fairly quickly.

1. Start by placing the pork chops, (one at a time) in between two pieces of parchment or plastic wrap, and then pound them out until they are ¼ inch thick or thinner. The flat side of a meat mallet works best for this, but any solid flat object will work within reason. Season both sides with salt and black pepper.

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You don't 'have' to use parchment or plastic wrap to pound out the meat, but it will prevent tiny bits of meat and pork juice from splattering around your kitchen.

2. Prepare a simple breading station with three large bowls. Fill one with the flour and salt, the second one with the three eggs, and the last one with the breadcrumbs. As you can see in the image below, a large plate works as well as a bowl.

Bread the pork schnitzel by dipping each pounded-out pork chop into the flour mixture, then submerging it in the egg mixture, and finally dredging it in the breadcrumbs. Make sure the schnitzel is fully breaded, but don't press the breading onto the meat too hard, otherwise the schnitzel breading won't be light and crispy!

Set the breaded schnitzel aside until you are ready to fry it. Prepare any garnishes or side dishes at this point such as spaetzle noodles, potato salad, or simple green salad.

3. Heat the cooking oil to about 330 F or until a wooden spoon handle held in the oil lets out tiny air bubbles. Pure rendered pork fat, (ask your local butcher if they have some available!) is ideal for frying the perfect schnitzel, but canola or any other high temperature cooking oil will do as well.

Heat enough oil to shallow fry the schnitzel. In other words it should just barely 'swim' in the hot oil. Carefully place the schnitzel in the hot oil, and immediately swish the pan to ensure it 'swims' freely. Cook for 2-3 minutes on each side or until the edges start to turn golden brown.

Note: If the schnitzel doesn't immediately start to sizzle loudly when it hits the oil, your oil isn't hot enough! Using cold oil and letting it heat up in the pan with the breaded schnitzel will result in soggy breading!

4.Once the schnitzel has been fried to a nice golden brown, use tongs and gently remove it from the fat. Briefly pat the schnitzel with some paper towels, or clean linen cloth to absorb any excess oil. Serve immediately with french fries, a few lemons slices, and parsley sprigs for best results!

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