Classic German Pork Schnitzel (Schweineschnitzel)

27 Jun
Classic German Pork Schnitzel (Schweineschnitzel)

Classic German Pork Schnitzel (Schweineschnitzel)

¨Schnitzel¨, simply put means ¨cutlet¨ in German & is commonly associated with meat that has been breaded & fried. Now, most people tend to think of Wiener Schnitzel which refers to veal but I`ve got to be realistic. I live on the tip of the Baja peninsula in Los Cabos, Mexico & the probability of me finding veal is slim to none leaning towards none. If I did happen to find some I can`t even begin to guess what the cost would be but guaranteed a lot more than I probably want to spend. Sooo, I go to my default meat, pork. What this simple man has for you today is Classic German Pork Schnitzel or (Schweineschnitzel). Juicy tender pork, a delectable crispy crust, a few simple ingredients, on the table in less than 30 minutes, kid friendly & absolutely delicious this is one perfect busy weeknight meal. In addition if your not in a swine kind of mood (that never happens to me) feel free to use chicken, turkey, beef, bison, venison, pheasant or of course veal. They’ll all work beautifully!


Here’s all you’ll need for your Classic German Pork Schnitzel (Schweineschnitzel):
Serves 4
Boneless Pork Loin Chops- 4 4oz pieces
Flour- 1/2 cup
Eggs- 2 beaten
Bread Crumbs- 1 cup
S & P
Canola or other neutral oil for frying
Lemon
ParsleyA look at the main players.Start by gently pounding the pork chops with a meat mallet or heavy pan. You really want these no thicker than 1/4 inch so the meat will cook through very quickly while the bread crumb coating becomes that awesome golden crunchy goodness. If they`re too thick the crust will be ready but the meat still raw. Not a good thing.Working one at a time place the chops between a couple of layers of plastic wrap or inside a gallon size freezer bag & gently flatten with the mallet until 1/4 inch thick.Once flattened season well with salt & freshly cracked pepper.Time to get these babies breaded. Add the flour, beaten eggs & bread crumbs to 3 separate shallow bowls.

First dredge both sides of the cutlets in flour shaking of any excess. Next they get an egg bath. Into the pool they go, turn to coat each side.Finally they go to the bread crumbs. Just turn to evenly coat. A quick note but I`m just using regular plain bread crumbs. If you want this super crunchy feel free to use Japanese or Panko bread crumbs.Breaded & ready to cook.Heat about 1/4 inch of oil in a large deep skillet over medium heat to a temperature of 325 degrees. A candy or deep fry thermometer is great to have here. If you don`t have one test using a cube of bread. Add to the oil & it should turn a nice golden brown in about 1 minute. When ready, working in batches add a piece of schnitzel to the pan. These are going to cook very quickly, 2-3 minutes per side. Once cooked remove to a paper towel to drain & then to a plate tented with foil to keep warm. Repeat with the remaining cutlets. If you happen to be cooking for a crowd place the cooked cutlets in a 200 degree oven to keep warm.To finish serve with a few sprigs of parsley & some fresh lemon to squeeze.

Classic German Pork Schnitzel (Schweineschnitzel)

Classic German Pork Schnitzel (Schweineschnitzel)

Enjoy your Classic German Pork Schnitzel (Schweineschnitzel)! Once you make this once I`m thinking it`s going to become a regular in your dinner rotation. So basic but so crazy good!

Classic German Pork Schnitzel (Schweineschnitzel)

Classic German Pork Schnitzel (Schweineschnitzel)

Classic German Pork Schnitzel (Schweineschnitzel)

Ingredients

  • Serves 4
  • Boneless Pork Loin Chops- 4 4oz pieces
  • Flour- 1/2 cup
  • Eggs- 2 beaten
  • Bread Crumbs- 1 cup
  • S & P
  • Canola or other neutral oil for frying
  • Lemon
  • Parsley

Instructions

  1. Start by gently pounding the pork chops with a meat mallet or heavy pan. You really want these no thicker than 1/4 inch so the meat will cook through very quickly while the bread crumb coating becomes that awesome golden crunchy goodness. Working one at a time place the chops between a couple of layers of plastic wrap or inside a gallon size freezer bag & gently flatten with the mallet until 1/4 inch thick.
  2. Once flattened season well with salt & freshly cracked pepper.
  3. Add the flour, beaten eggs & bread crumbs to 3 separate shallow bowls.
  4. First dredge both sides of the cutlets in flour shaking of any excess.
  5. Next they get an egg bath. Into the pool they go, turn to coat each side.
  6. Finally they go to the bread crumbs. Just turn to evenly coat.
  7. Heat about 1/4 inch of oil in a large deep skillet over medium heat to a temperature of 325 degrees. Working in batches add a piece of schnitzel to the pan. These are going to cook very quickly, 2-3 minutes per side. Once cooked remove to a paper towel to drain & then to a plate tented with foil to keep warm. Repeat with the remaining cutlets.
  8. To finish serve with a few sprigs of parsley & some fresh lemon to squeeze.
  9. Enjoy
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4 thoughts on “Classic German Pork Schnitzel (Schweineschnitzel)

  1. I must say, “As a retired Certified Executive Chef / Instructor and teacher of Culinary Arts for just short of forty years, It would be an honor and a privilege to work alongside of Tez anywhere, at any time, under any conditions. This man is a true Culinary Artist…a perfectionist in the kitchen, and a genuinely nice…I mean really nice guy.

    • All I can say is thank you so much for your kind words! I as well would cherish the chance to work alongside you! The experience & expertise you bring would be invaluable!!

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