German Pork Schnitzel Crunch (Print-Friendly Version)
Golden pork schnitzel, crisp on the outside and juicy inside, served with a hint of lemon for classic German flavor.
# What You’ll Need to Make This:
→ For the Schnitzel
01 -
4 boneless pork chops, approximately 2.5 cm thick
02 -
Salt, to taste
03 -
Freshly ground black pepper, to taste
04 -
120 g all-purpose flour
05 -
2 large eggs
06 -
120 g Panko breadcrumbs
07 -
Vegetable oil, for shallow frying
→ For Serving
08 -
Lemon wedges
# How to Prepare:
01 -
Pound pork chops between sheets of plastic wrap using a meat mallet until 1 cm thick.
02 -
Sprinkle both sides of each pork chop with salt and freshly ground black pepper.
03 -
Arrange three shallow dishes: one with flour, one with beaten eggs, and one with Panko breadcrumbs.
04 -
Dredge each pork chop in flour, shaking off excess. Dip into beaten eggs, then coat thoroughly in Panko breadcrumbs.
05 -
Heat vegetable oil in a large skillet over medium-high heat. Once hot, fry pork schnitzels for 4–5 minutes per side until golden brown and crisp.
06 -
Transfer schnitzels to paper towels to drain. Serve immediately with fresh lemon wedges.
# Extra Tips:
01 -
Avoid overcrowding the pan to maintain even browning and optimal crunch.
02 -
Ensure oil reaches proper temperature before frying for a crispy, non-greasy finish.