How to make schnitzel as the Germans do

Learn How to make schnitzel as the Germans do, with this authentic German Schnitzel Recipe. Schnitzel is a traditional German dish where meat is pounded out thin, breaded, and fried.

I fell in love with schnitzel from the first time I tried it in a small little Gasthaus near Trier, Germany, so Reflections Enroute share How to make schnitzel as the Germans do. The crispy fried breading and succulent, tender meat were the perfect response to a cold winter evening. Paired with some perfectly fried potatoes and a cold Bitburger Pils, for me this was what it was all about. I discovered later that the origins of Schnitzel are a little unclear, but most would agree that it started in Austria. The finer restaurants will pound out the most tender veal chops but I prefer my Schnitzel from pork. Over the years I’ve found a huge variety of different schnitzel topped with everything from mushroom cream sauce to pineapple, ham and cheese, but I always go back to the original Austrian styler Schnitzel, topped only with a slice of lemon and served with a piping hot stack of pommes frites (french fries), a real classic.

Ingredients for making schnitzel

4 boneless pork loin chops

1/2 cup flour

1 tsp salt

1/2 tsp pepper

1/4 tsp paprika

1/4 tsp garlic powder

1 egg

1-2 cups bread crumbs

vegetable oil

1 lemon, sliced thinly

Directions for making schnitzel

Trim excess fat from the loin chops. Place one chop between two sheets of plastic wrap and pound with the flat side of a meat tenderizer until about 1/4 inch thick. Repeat for the remaining 3 pieces. Lightly season all four flattened chops with salt and pepper.

Combine the flour, salt, pepper, paprika, and garlic with a fork and spread it out on a large dinner plate. Whisk the egg on a second large dinner plate. Spread out a thick layer of bread crumbs on the third plate.

Heat about 1/2 inch of oil in a heavy skillet to around 325 degrees Fahrenheit so that the oil will be hot and ready for the breaded schnitzel (but be careful not to scorch the oil).

Dredge one of the schnitzels in the flour mixture, being sure to coat both sides evenly, and shake off excess flour. Transfer the floured schnitzel to the egg and coat both sides. Lay the egg washed schnitzel on the bread crumb bed and sprinkle a layer of bread crumbs on top, pressing down gently to adhere the crumbs to the schnitzel.

Gently put the breaded schnitzel into the hot oil. Shake the pan carefully side-to-side while the schnitzel swims in the oil. Carefully flip the schnitzel after two or three minutes and continue frying for another two or three minutes (remember to shake the pan, side-to-side). Remove the schnitzel when it has a nice golden brown color. Repeat for the other three schnitzels.

For the crispiest German schnitzel, serve directly out of the frying pan after a short cool down on a paper towel. Otherwise, finish frying all of the schnitzel and keep them warm in a 225 F (100 C) oven while you finish off sauces or toppings.

 

Serve the schnitzel with a slice of lemon and a side of fried potatoes.

And that is How to make schnitzel as the Germans do. Guten Appetit!

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