German schnitzel is one of the best–and most overlooked–dishes in the world. On this side of the ocean, you may hear it referred to as a pork tenderloin, however this recipe prepares it in the German style with German side-dishes. Perhaps you have heard the term wiener schnitzel before.
It is a common misconception to confuse wiener schnitzel with a form of sausage. However that couldn’t be further from the truth! A Wiener Schnitzel is just like the recipe you are about to make, except it uses veal instead of pork. When enjoying this meal it is important to serve it as the Germans do…with a hearty ale such as Bitburger or Spaten!
Tenderizing and breading the schnitzel
Making the schnitzel is actually quite easy. All you have to do is pound the pork chops to about 1/4″ thickness. If the meat is especially thick, make sure that you butterfly the meat. This is the process of cutting the thick piece of meat partially in half, so that it can be spread thinly.
Once the meat is to your liking, pull out the meat tenderizer and start poundin’! If you don’t have a meat tenderizer, here is a good one I recommend. If you really feel like going all out, the tenderizing can be accomplished with this handy dandy schnitzel press!
Next, prepare three separate stations with flour, whisked eggs and breadcrumbs. Season each with salt and pepper and stir to combine. Next, simply dredge the pork chops through the flour, then the egg and then the breadcrumbs. I generally use Panko for my breadcrumbs, it always seem to taste the best! Make sure to coat all sides evenly so that the coating covers the schnitzel nice and evenly.
Fry up that german schnitzel!
Next, melt the butter and oil in a large skillet over low heat. Fry the schnitzel on each side for about 3-5 minutes. Remember, these are thin pieces of meat, so it’s critical that you do not keep them on the frying pan for too long. The internal temperature of the German schnitzel should be about 145 °F.
Do this with a meat thermometers. A meat thermometer is truly a must-have item for any aspiring chef. This is the one I use and recommend. (Yes, I linked to it twice…it’s that important!) I had an analog one for awhile, but the digital Oxo kind is a must have! Finally, serve the schnitzel with warm German potato salad and fragrant red cabbage for a truly delicious meal!