German Fried Pork Schnitzel Recipe
German fried pork schnitzel is a cousin of Wiener Schnitzel, but it is more often made from pork than veal. In Germany it is served on ordinary weekdays with potatoes and lemon as a simple but very popular meal. A crispy coating and juicy meat inside make it a classic of home cooking.
This schnitzel is quick to prepare, uses easily available ingredients and delivers the satisfying crunch and juiciness that many people associate with classic German home cooking.
Chef's tips
Make sure the meat is pounded evenly – thinner edges and a slightly thicker centre help the schnitzel cook evenly without drying out. Do not overcrowd the pan, otherwise the coating will absorb more fat and become soggy instead of crisp.
How to serve
Serve on a warm plate with a generous squeeze of lemon just before eating. Add a simple green salad or cucumber salad and your favourite potato side dish for a complete meal.
Ingredients
- pork loin boneless, in slices - 600 g
- egg - 2 pieces
- wheat flour about 4 tablespoons - 60 g
- breadcrumbs - 100 g
- lemon for serving in wedges - 1 piece
- vegetable oil for frying, enough to generously cover the bottom of the pan - 150 ml
- clarified butter optional, for flavour - 2 tablespoons
- salt for seasoning the meat
- black pepper for seasoning the meat
Preparation
- Pound the pork loin slices with a meat mallet between cling film or in a plastic bag until they are about 5 mm thick. Try not to tear the meat.
- Season each piece of meat with salt and pepper on both sides. Set aside for a few minutes.
- Prepare three deep plates: put flour in the first, crack the eggs into the second and beat them with a fork, and put breadcrumbs in the third.
- Coat each cutlet first in flour (shake off the excess), then dip in egg, and finally coat thoroughly in breadcrumbs, pressing the coating gently with your hand.
- In a large frying pan, heat the oil with the clarified butter over medium-high heat. The fat should be hot but not smoking – a pinch of breadcrumbs dropped in should start to sizzle immediately.
- Fry the schnitzels in batches, 2–3 at a time so they don’t touch. Fry each side for 3–4 minutes, until the coating is golden and crispy and the meat inside is cooked through.
- Place the fried schnitzels on a plate lined with paper towels to drain excess fat.
- Serve immediately after frying, with lemon wedges for squeezing over. As a side, boiled potatoes, mashed potatoes or fries and a simple salad work well.
Storage
Store cooled schnitzels in the fridge, tightly covered. Reheat in the oven or in a dry pan so the coating becomes crispy again. Avoid microwaving, as it will make the coating soft.
This is one of my go-to dishes when I want something comforting and familiar that everyone at the table will enjoy. Leftover schnitzel also tastes great the next day in a sandwich with lettuce and pickles.
