Schweineschnitzel - Traditional German Schnitzel

German Schnitzel with cucumbers and lemon slices.

5 from 4 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

Cook Time 10

Total Time 20

Servings people

Calories 3167kcal

Author by Marita Sinden

Ingredients

4 pork loin or pork leg steaks about 150 g/ 5 oz each
2 tablespoon whipping cream (optional)
2 eggs medium size
½ cup flour Germany type 405, UK plain flour, USA pastry flour
1 cups breadcrumbs
1 cups neutral oil such as vegetable, canola or rapeseed oil
salt and pepper to taste

Metric - US Customary

Instructions

Tenderize the meat: Place a veal cutlet between two sheets of plastic wrap (or use a cut-up freezer bag). Using a meat mallet (smooth side) or a heavy pan, pound the meat until it is 4–5 mm (⅛ inch) thin. Repeat with the remaining veal pork steak

Prepare a Schnitzel Street

Place the flour on a large plate and season it with salt and pepper. In a wide, shallow bowl, whisk the eggs with the whipped cream until well combined. Spread the breadcrumbs onto a third plate. (When arranged in order—flour, egg wash, and breadcrumbs—this setup is called "Schnitzelstraße" ("Schnitzel Street").)
First lightly coat a veal escalope in the flour, shaking off any excess. Then dip it into the egg mixture, ensuring it is fully coated. Finally, coat the meat with breadcrumbs, pressing gently to help them adhere.
In a large frying pan, heat the oil and butter over medium heat. The oil should fully cover the bottom of the pan and be deep enough for the schnitzel to "swim" in it. Fry the schnitzel in batches for 2–3 minutes per side, until golden brown. While frying, use a spoon to continuously baste the schnitzel with oil, which helps create the classic wavy texture.
Transfer the schnitzel to a paper towel-lined plate to drain any excess oil. Serve immediately with a slice of lemon.

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