Step-by-Step Guide to Make Ultimate German pork schnitzel

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The ingredients needed to make German pork schnitzel:

1. Get 4 boneless pork loin (use boneless chicken if preferred)
2. Make ready Season with salt and black ground pepper
3. Prepare Coating meat:
4. Make ready 1/2 cup flour for coating the pork (or chicken)
5. Take Sprinkle of salt and pepper (added to flour, optional)
6. Take 2-3 eggs, lightly beaten
7. Take 3-4 cups golden breadcrumbs (any brand of preference)
8. Prepare Frying meat:
9. Make ready 4-5 cups vegetable oil, for shallow frying (or any cooking oil of preference)
10. Get Garnish:
11. Prepare 1/2 lemon, sliced into wedges (optional)

My schnitzel recipe is not only a traditional and well-loved German food recipe, this is also an illustrated guide to show you how get the best results cooking a German Schweineschnitzel (pork. Coat each Pork Schnitzel first in flour, than in egg mix and at last in the bread crumbs. traditionally with French Fries and ketchup or with Roast Potatoes and a light gravy or with a German Potato Salad. Pork Schnitzel is a traditional German dish made with thin slices of pork that are lightly fried in a flour, egg, and breadcrumb coating. Thank you National Pork Board for sponsoring this post. "Schnitzel", for the uninitiated, is German for "cutlet" which is usually made with veal and is thinly As for this schnitzel recipe, it is made with thinly pounded pork cutlets.

Instructions to make German pork schnitzel:

1. In one baking tray add flour (add salt and pepper, optional), in the other tray, the golden breadcrumbs. In a bowl crack the eggs and gently beat it and set aside.
2. On a chopping board, place the first piece of meat. Using a meat tenderiser, pound on both sides until flat and roughly 1cm thick. Season with salt and pepper, transfer to a plate. Repeat step 2 for remaining loins and set aside.
3. Place the plate of meat, tray with flour, bowl with beaten egg and tray of breadcrumbs (in that order), in a row like a conveyor belt. Doing this makes it easier to dip the meat into each of the ingredients. Place a large tray next to the breadcrumbs, to transfer and place the coated loins on there.
4. Dip the pork in flour and coat evenly on both sides. After into the egg mixture, let any excess run off. Lastly dip into the breadcrumbs (generously coat the meat). Shake off any loose breadcrumbs and place on a large plate. Repeat step 4 with remaining loins.
5. Next, add oil in a frying pot and heat up to around 160 degrees. Tip: do a heat test by placing a piece of breadcrumb in the oil, if it begins to sizzle, the oil is ready. Place one to two pieces into the pot. Cook the meat until lightly golden brown on the bottom side and turn over.
6. After a few minutes turn meat over again when that side is golden brown. To ensure the meat is fully cooked through and to get a crispy coating. Keep turning every few minutes until golden brown. Transfer to tray or large plate lined with paper towel to drain excess oil. Repeat until all the meat has been fried.
7. Serve with potato salad or mash potato, salad and sauerkraut. Or with chips and peas (if adding lemon, drizzle over pork lion).

Pork Schnitzel is a traditional German dish made with thin slices of pork that are lightly fried in a flour, egg, and breadcrumb coating. Thank you National Pork Board for sponsoring this post. "Schnitzel", for the uninitiated, is German for "cutlet" which is usually made with veal and is thinly As for this schnitzel recipe, it is made with thinly pounded pork cutlets. Those of you looking for a quick. A demonstration of a classic recipe for pork schnitzel. The method is the same for chicken or veal schnitzels.

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