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German pork schnitzel on a platter with fries and lemon
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4.78 from 9 votes

German Pork Schnitzel

This German Schnitzel recipe (made from pork) is super easy to make and is how Schnitzel is traditionally served in Germany. And it's THE BEST German Schnitzel I've ever had!
I grew up in Germany and ate SO MANY Schnitzels there. Now that I live in the United States, the Schnitzels I can find at German restaurants in America typically fall short. Even German restaurants in Germany often disappoint because maybe the breading is not perfectly crisp and bubbly or the meat is not pounded thin enough.
By the way, in Vienna, Schnitzel is traditionally made from veal and called a Wiener Schnitzel. You could easily switch out the meat in this recipe.
Pour some Jägerschnitzel sauce over the top for my favorite Schnitzel experience EVER.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dinner
Cuisine: Austrian, German
Keyword: german Schnitzel recipe, Schnitzel recipe, Schnitzel Wiener Art recipe, Wiener Schnitzel recipe
Servings: 2 people
Calories: 208kcal

Equipment

Ingredients

Schnitzel

  • 2 boneless pork chops
  • 60 grams all-purpose flour
  • 2 eggs whisked and seasoned with salt and pepper
  • 60 grams breadcrumbs I use plain breadcrumbs
  • salt and pepper
  • 2 Tablespoons frying oil I use avocado oil
  • 2 Tablespoon butter I use half butter and half oil when frying the Schnitzel to get that butter flavor without burning the Schnitzel
  • 1 lemon fresh lemon slices for garnish
  • 1 handful parsley for garnish

Instructions

  • Depending on thickness of your pork chop, you may butterfly or cut in half lengthwise to start with.
    2 boneless pork chops
  • I like to add my pork to a gallon size freezer bag, then pound it with the flat side of a meat hammer. If you don't have a plastic bag, you can use a bottom and top piece of parchment paper or plastic wrap. Now flatten out the piece of meat until it reaches about quarter inch thickness (I like mine ultra thin). Season meat on both sides with salt and pepper.
    salt and pepper
  • Cover a large frying pan in a ½ inch layer of frying oil and butter (I use half and half) and heat to medium high heat. If using a thermometer, you want your temperature to reach 330℉ or 165℃).
    2 Tablespoons frying oil, 2 Tablespoon butter
  • In the meantime, cover your thinned out meat in flour and shake off any excess flour. I like using a pair of kitchen tongs for this process, making it a lot less messy.
    60 grams all-purpose flour
  • Then cover in egg and let drip off any excess egg.
    2 eggs
  • Lastly, cover in bread crumbs. You can prep the meat by breading it ahead of time and then refrigerating it until ready to fry.
    60 grams breadcrumbs
  • Add meat to your frying pan and cook on both sides until golden crisp. The internal temperature should read at least 145℉ or 63℃).
    Dry off on paper towels and immediately serve garnished with fresh lemon slices and fresh parsley. You can also keep your Schnitzel warm in the oven at 150℉ (65℃) until ready to serve.
    1 lemon, 1 handful parsley
  • Serve with fries, Bratkartoffeln (German pan-fried potatoes) or Spätzle (German egg noodles) and a green salad or cucumber salad.

Notes

Make Wiener Schnitzel instead. You could use veal for a traditional Wiener schnitzel, but I prefer making mine with pork (making this a Schnitzel Wiener Art). Especially after getting a crooked look from a Whole Food employee the last time I requested veal meat and they told me they don't sell it because it's baby cow. Way to make me feel yucky about it.
Here some more Schnitzel recipes you should try!
  • Zigeunerschnitzel means gypsy schnitzel in German and is an unbreaded Schnitzel in a bell pepper sauce. It's so good! 
  • I also had to include this Schnitzel sandwich inspired by the one our local Austrian restaurant Grünauer makes! Addictive!
  • Last but not least, Chicken Schnitzel Hawaii is my supper cheesy invention with ham and cheese, and believe me, it's amazing!
Looking for a wine pairing with Schnitzel? Check out this wine pairings with German food blog post.

Nutrition

Calories: 208kcal | Protein: 29g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 64mg | Potassium: 500mg | Vitamin A: 5IU | Calcium: 9mg | Iron: 1mg