Schnitzel (German Breaded Pork Cutlet)
Local name: Schweineschnitzel
In short: Thin pork cutlets in a crisp, wavy breadcrumb coat, fried in shallow oil until golden and served with lemon wedges. It takes about 35 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 480 kcal
Schnitzel is the dish most people picture when they think of German home cooking. Pork is pounded thin, coated in flour, egg and crumbs, then fried in a shallow layer of oil until the crust turns golden and puffs into waves. It is served with lemon and potato salad or fried potatoes. This version is simple, ready in under 40 minutes, and gives a crisp crust over juicy meat.
Instructions
- Place each cutlet between two sheets of baking paper and pound with a meat mallet or a heavy pan until it is an even 5 mm (1/4 inch) thick. Season both sides with salt and pepper.
- Set up three shallow dishes: flour mixed with the paprika in the first, the eggs beaten with the water in the second, and the breadcrumbs in the third.
- Dip a cutlet in the flour and shake off the excess, then in the egg, letting the extra drip off, then lay it in the crumbs and press lightly. Do not pack the crumbs on hard, or the crust cannot puff.
- Heat the oil in a wide heavy skillet over medium-high heat to about 170°C (340°F). A pinch of crumbs dropped in should sizzle at once.
- Fry two schnitzel at a time for 2 to 3 minutes per side, swirling the pan so hot oil washes over the top, until the coating is golden and rippled. The pork should reach 63°C (145°F) inside.
- Lift the cutlets onto a rack or paper towels, sprinkle with a pinch of salt and serve at once with lemon wedges.
Tips
- Swirling the pan, or spooning hot oil over the cutlets, lifts the crust away from the meat and gives the classic wavy surface. The oil should come about halfway up the meat.
- Veal, turkey breast or chicken breast can replace the pork. For a Jäger-style plate, fry the cutlet without breading and serve it with a mushroom gravy.
Questions and answers
What is the difference between German and Wiener schnitzel?
Wiener Schnitzel is made from veal. In Germany the everyday version is pork, often fried in plain oil rather than clarified butter or lard.
Can I make schnitzel ahead or freeze it?
Bread the cutlets up to 2 hours ahead and keep them on a rack in the fridge. Raw breaded cutlets freeze for 2 months; thaw them in the fridge before frying.
What do you serve with schnitzel?
Potato salad, parsley potatoes or fries, cucumber salad and red cabbage are all common. A spoon of cranberry or lingonberry sauce next to the lemon is also traditional.
How long does it take to make Schnitzel (German Breaded Pork Cutlet)?
About 35 min in total: 20 min of preparation and 15 min of cooking.
How many calories are in Schnitzel (German Breaded Pork Cutlet)?
About 480 kcal per serving, with 38 g of protein, 34 g of carbohydrates and 21 g of fat. These values are estimates.
Nutrition per serving
| Calories | 480 kcal |
|---|---|
| Protein | 38 g |
| Carbohydrates | 34 g |
| Fat | 21 g |
| Fiber | 2 g |
| Sugar | 1 g |
| Sodium | 950 mg |
Estimated values, calculated from the ingredients.
