Pin
There is something timeless about making a plate of German schnitzel the way Oma did. Thinly pounded pork cutlets, tender on the inside and coated with a shatteringly crisp crust, are an ultimate comfort food for my family. The magic is in the simple breading and the golden rich fry. Serve with fresh lemon wedges or a traditional mushroom sauce for that special touch.
The first time I made this for my family, my youngest insisted on seconds and wanted to learn how to 'pound the pork just right' the next time. It turned into a family cooking day and now we always make schnitzel together before birthdays.
Ingredients
- Pork cutlets: Choose ones about one quarter inch thick for quick, even frying. Veal works for a classic Wiener Schnitzel.
- Lemon juice: Brightens the flavor and helps tenderize the pork.
- Salt: Enhances all the flavors. Use fine sea salt for even seasoning.
- All purpose flour: Helps the egg and crumb coating stick and gives a light crust.
- Large egg: Binds the crumbs to the meat for that perfect schnitzel shell.
- Water: Loosens the egg so there is an even coating.
- Breadcrumbs: Use fine and fresh or dry traditional German style if you can find them.
- Butter: Adds rich flavor and ensures a golden color.
- Vegetable or peanut oil: Makes sure the butter does not burn and fries the schnitzel evenly.
- Fresh lemon slices: For serving and a burst of citrus at the table. Choose bright and heavy lemons for the juiciest wedges.
Step-by-Step Instructions
- Pound and Season:
- Lay each pork cutlet between sheets of plastic wrap. Use a meat mallet or rolling pin to gently pound each one until it is one quarter inch or slightly thinner. This allows even cooking and gives the classic schnitzel texture. Sprinkle both sides with lemon juice and salt. Let rest while you prepare the coating stations.
- Prepare Breading Stations:
- Line up three shallow bowls in a row. In the first, place the flour. In the second, beat the egg with the water until well combined and no streaks remain. In the third, pour in the breadcrumbs. Have a large empty plate nearby for the finished breaded cutlets.
- Bread the Cutlets:
- Dredge one cutlet in flour to coat lightly on both sides. Shake off any excess. Next, dip into the egg mixture. Flip to coat all over. Now press the cutlet firmly into the breadcrumbs so every bit of surface is covered. Transfer to the plate and repeat with the rest.
- Fry the Schnitzel:
- In a large wide skillet, heat the butter together with the oil over medium heat. Wait until the mixture is shimmering but not smoking. Fry each schnitzel without crowding the pan. Cook for two to three minutes per side until deep golden brown and the crust bubbles away from the meat. As they are done, remove to a plate lined with a double layer of paper towels to drain briefly.
- Keep Warm and Serve:
- Move fried schnitzel right away onto a wire rack set over a baking sheet in a low oven to stay warm while cooking the rest. Do not cover with foil or the crust will get soft. Serve hot with fresh lemon slices or wedges. Classic accompaniments include potatoes and fresh green vegetables.
Pin
My favorite part is the lemon fresh and bright it cuts through the richness and takes the schnitzel from good to unbeatable. Growing up there was always a scramble for the biggest lemon wedge at the dinner table and now my kids do the same.
Storage Tips
Store any leftover schnitzel in an airtight container in the fridge for up to two days. For the best texture, reheat in an oven at three hundred twenty five degrees Fahrenheit until warmed through. The crust will revive and stay crisp this way.
Ingredient Substitutions
Veal is the traditional meat for Wiener Schnitzel but pork is always delicious and budget friendly. You can also use boneless chicken breasts sliced thin and pounded. Gluten free flour and crumbs can be substituted with barely any change in flavor or crispness.
Serving Suggestions
Serve with hot German potato salad or creamy mashed potatoes. Fresh asparagus or green beans make a classic and bright side. For an extra traditional meal whip up a quick mushroom sauce for homemade Jägerschnitzel.
Pin
Cultural and Historical Context
Schnitzel is beloved across Germany Austria and beyond. Every family has their own twist and even different regions use veal pork or chicken. What stays the same is the joy of making it from scratch and sharing at celebrations or just a cozy family supper.
Recipe FAQs
- → Can I use veal instead of pork?
Yes, traditional Wiener schnitzel uses veal, but pork works beautifully and offers similar tenderness and flavor.
- → How do I get the crust to be crispy?
Pat the meat dry before breading, use plenty of breadcrumbs, and fry in hot oil and butter without overcrowding the pan.
- → What sides go well with schnitzel?
Classic options include potato salad, mashed potatoes, or warm spaetzle. Fresh lemon and a mushroom sauce are perfect accents.
- → Can I bake schnitzel instead of frying it?
Frying creates the classic crispy crust, but you can bake breaded cutlets on a wire rack for a lighter version, though texture may differ.
- → Is it possible to make the breading gluten-free?
Yes, substitute gluten-free flour and breadcrumbs to make a gluten-free version. Be careful not to overcook for best texture.
- → How do I keep schnitzel warm before serving?
After frying, place on a rack in a low oven (about 160°F/70°C) to keep cutlets crisp and warm until ready to serve.