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German Schnitzel with cucumbers and lemon slices.
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5 from 2 votes

Schweineschnitzel - Traditional German Schnitzel

This is a traditional recipe for German pork schnitzel. A delicious classih dish with a cripsy outside and a tender inside.
Course Main Course
Cuisine German
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Calories 3167kcal
Author Marita

Ingredients

  • 4 pork loin or pork leg steaks
  • 5 tablespoon flour Germany type 405, UK plain flour, USA pastry flour
  • 2 eggs medium size
  • 150 g breadcrumbs
  • 2 tablespoon whipping cream (optional)
  • 80 g claried butter or sunflower oil alternatively if you want the butter taste but cannot get hold of clarified butter, use sunflour oil and add in a tablespoon of butter.

Instructions

Prepare a Schnitzel Street

  • Line up three deep bowls. Place the flour in the first one. In the second bowl break the eggs, whisk them with the cream (optional) and season with salt and pepper. In the third bowl add the bread crumbs.
  • Rinse the meat and pat it dry with some kitchen towel.Place it between two sheets of plastic. (I used a freezing bag) and pound the meat with a meat mallet (smooth side) or the bottom of a heavy pan.
  • Season the meat with salt and pepper.
  • Drench the schnitzel in flour, make sure both sides are covered.
  • Next coat the meat in the egg.
  • Coat the meat in the bread crumbs.
  • Place the grease of your choice into the frying pan and heat it up. The optimal temperature for frying the schnitzel is 170°C/338°F. You should have enough oil in your pan so your schnitzel can "swim".
  • Fry the schnitzel for between 2-3 minutes on each side. There is no exact frying time, as it will depend on the thickness and size of the meat. If the breadcrumb coat turns golden brown, it is ready.
  • While frying carefully move the pan a little so the schnitzel is fried evenly. Use a spoon to pour the hot grease over the schnitzel. This way it becomes especially crispy and the famous wave effect is created.
  • Place on some kitchen roll to soak up any excess fat and serve immediatley.

Notes

I strongly suggest you refer to the step by step pictures in the main post. 

Recipe Variations

  • You can adjust the seasoning of the schnitzel: Season with garlic granules or sweet paprika powder. You can also spread some horseradish on the schnitzel before adding the breadcrumbs.

Expert Tips: 

  • Buy good quality meat, as this will greatly affect the taste. 
  • Adjust the frying time according to the thickness of the meat. The thicker the meat, the longer it needs to fry. 
  • Make sure the grease is hot, before placing the schnitzel in the pan. The ideal temperature is 170°C or 338°F.
  • Do not fry more than 2 schnitzels at a time. Otherwise, the temperature of the oil sinks too much. 
  • Only turn the schnitzel one.
 

Storage Information

The best way to store a cooked schnitzel is in an airtight container in the fridge. Here it will last between 2-3 days.
If the schnitzel is uncooked but already coated in breadcrumbs then you can keep it in an airtight container overnight but fry it the next day.

Can you freeze schnitzel?

You can freeze the uncooked schnitzel meat, in an airtight container for up to three months. Defrost at room temperature and prepare as usual.
Technically you can freeze a cooked schnitzel that is already coated in breadcrumbs. However, the breadcrumb coat will get soggy when defrosted, as it soaks up the water. You cannot expect the schnitzel to be as crispy as when freshly made.

Nutrition

Calories: 3167kcal | Carbohydrates: 8g | Protein: 495g | Fat: 114g | Saturated Fat: 32g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 53g | Trans Fat: 1g | Cholesterol: 1475mg | Sodium: 1110mg | Potassium: 8256mg | Fiber: 1g | Sugar: 1g | Vitamin A: 231IU | Vitamin C: 1mg | Calcium: 128mg | Iron: 13mg