I can’t possibly leave Germany and Bavaria without sharing a recipe for the German dish known around the world. Schnitzel! I am now a Schnitzel snob but it was not always that way. Oh no, I was not! At its most basic, Schnitzel is really just a breaded pork chop. But the Germans have elevated it several notches until it is a culinary delight. Because it has few ingredients, every ingredient has to be top shelf and cooked just so. There are many ways to ruin a Schnitzel and I have had my fair share of terrible Schnitzel. When we first arrived, I tried it several times as every one told me how utterly delicious it is. The ones I ate, or tried to eat were so bad, I vowed never to order it again. But Sparky told me about how wonderful the Schnitzel’s were when he ate at different hotels on his travels. Finally, one day when we were out, he ordered Schnitzel and offered me a bite. Oh gosh! What a difference! Tender pork. Light breading. Fried until just cooked through and served with fresh lemon wedges. I started making it at home and now I am thoroughly hooked on Schnitzel! Schweine Schnitzel is what is most commonly eaten in Germany. It is simply a pork cutlet pounded until about 1/4 inch thick. Here in Bavaria, I purchase a large slice of pork leg that is already sliced thin and sold as “Schnitzel.”Bring it home and then pound the bejeebers out of it until it is very thin and tender. In the USA, a boneless pork chop is the way to go. Wiener Schnitzel, on the other hand is a slice of Veal. Very tender, delicious and pricey, but rarely found in Bavaria. You see it more often on menus in Austria.
Here is my take on it. Let’s build us some Schnitzel!
- 2 Boneless Pork Loin Chops 1/2 inch thick. Buy best quality
- 1/2 Cup AP flour
- 1 Large Egg Beaten well with a fork
- 1/2 Cup Dry Bread Crumbs NON seasoned. I recommend making your own at home if time allows. Remember, with so few ingredients, you want fresh and top quality.
- 1 Tsp Salt
- 1/2 Tsp Black Pepper
- 2 TBSP Canola Oil
- 2 TBSP Butter
- 1 Lemon Cut in wedges.
- Place each Pork Chop between 2 sheets of waxed paper or plastic wrap. Then using a meat mallet or a rolling pin or a heavy cast iron skillet ( ya gotta do what ya gotta do!) pound the heck out of them, being careful not to tear the meat.
- Thin! This is what you want the Pork Chop to look like.
- Put the AP Flour, the beaten Egg and the Dry Bread crumbs mixed with 1 TSP Salt and the 1/2 Tsp Black Pepper, in separate dishes. Arrange on the kitchen counter in that order. Mean while, place the Oil and Butter in a 12 inch skillet and melt it together over low heat.
- Dip each Pork Chop in Flour, then then Egg and finally in the dry Bread Crumbs. The goal is a nice THIN coating. You definitely do not want a thick breading. Raise the heat in the skillet to medium-high and place the Schnitzels ( they are now Schnitzels, not Pork Chops!) in the pan. Cook until golden brown, about 3 minutes. Then flip them over and cook for about another 3 minutes. Briefly drain on paper towels and serve hot. That's another trick. Schnitzel must not rest. It needs to be served quickly, so I'd advise getting the rest of your meal ready to go before even starting to cook the Schnitzel.
- Traditionally, here in Bavaria, Schnitzel is served with a healthy squeeze of Lemon juice, alongside cold German potato salad which is topped with quick pickled cucumbers. But it is wonderful with a green salad and my favorite Couscous!
- Thanks so much for stopping by today. I appreciate all your comments and support. Our journey here in Bavaria may be coming to a close but just wait until we get home to Republic, Washington. Oh yea...there's going to be some fun there! Journey on my friends. Journey on........ Hugs and much love from me, Karen, TJG