Granny’s German Schnitzel Recipe

Introduction

Granny’s German Schnitzel is a classic, crispy delight made from tender pork or veal chops. Thinly pounded and breaded to perfection, this dish offers a golden crust and juicy interior that’s perfect for any meal.

Ingredients

• 4 boneless pork or veal chops
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup all-purpose flour
• 2 eggs
• 1 tablespoon lemon juice
• 1 cup plain bread crumbs
• 2 cups vegetable oil (for frying)
• Lemon slices (for garnish)

Instructions

1. Step 1: Trim any unwanted fat from the pork or veal chops.
2. Step 2: Place the chops between two layers of plastic wrap on the countertop and pound them with a mallet until they are about 1/4-inch thick. Season both sides with salt and black pepper.
3. Step 3: Prepare three shallow dishes: one with flour, one with whisked eggs mixed with lemon juice, and one with bread crumbs.
4. Step 4: Pour vegetable oil into a large 11 to 12-inch skillet to about 1/4 inch depth. Heat the oil over medium-high heat to 350°F, adjusting as needed to maintain temperature.
5. Step 5: Dredge each chop first in flour, then dip it in the egg mixture, and finally coat thoroughly with bread crumbs.
6. Step 6: Fry the chops in the hot oil for 3 to 4 minutes on each side until crisp and golden brown and the internal temperature reaches 145°F. Fry in batches if necessary to avoid overcrowding.
7. Step 7: Serve the schnitzels hot, garnished with lemon slices or wedges.

Tips & Variations

• For extra crispiness, double-coat the schnitzel by repeating the egg and bread crumb steps.
• Use fresh bread crumbs or panko for a lighter, crunchier texture.
• Serve with a simple potato salad or a squeeze of fresh lemon for an authentic touch.

Storage

Store leftover schnitzel in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat to maintain crispiness, rather than the microwave, which can make it soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken instead of pork or veal?

Yes, chicken breast can be used as a substitute. Pound it thin and follow the same breading and frying steps for delicious results.

What oil is best for frying schnitzel?

Vegetable oil works well due to its high smoke point, but you can also use canola or peanut oil for frying.

Granny’s German Schnitzel Recipe

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★★★★★

4.7 from 114 reviews

• Author: Harry
• Total Time: 29 minutes
• Yield: 4 servings 1x

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Description

Granny’s German Schnitzel is a classic recipe featuring tender pork or veal chops pounded thin, seasoned, breaded, and fried to golden perfection. This traditional dish is crispy on the outside and juicy inside, served with a refreshing garnish of lemon slices to brighten the flavors. It’s a satisfying comfort food that brings a touch of German culinary heritage to your table.

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Ingredients

Scale 1x2x3x

Meat

• 4 boneless pork or veal chops

Seasoning

• 1 teaspoon salt
• 1/2 teaspoon black pepper

Breading

• 1 cup all-purpose flour
• 2 eggs
• 1 tablespoon lemon juice
• 1 cup plain bread crumbs

For Frying

• 2 cups vegetable oil (for frying)

Garnish

• Lemon slices (for garnish)

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Instructions

1. Trim and Prepare Chops: Trim any unwanted fat from the 4 boneless pork or veal chops to ensure even cooking and a tidy presentation.
2. Pound the Chops: Place each chop between two layers of plastic wrap on your countertop. Using a meat mallet or rolling pin, pound the chops until they are about 1/4 inch thick to tenderize and create an even surface for frying. Season both sides evenly with 1 teaspoon salt and 1/2 teaspoon black pepper.
3. Set Up Breading Stations: Prepare three shallow dishes: put 1 cup all-purpose flour in the first, whisk together 2 eggs and 1 tablespoon lemon juice in the second, and place 1 cup plain bread crumbs in the third.
4. Heat the Oil: Pour 2 cups of vegetable oil into a large skillet (11 to 12 inches) to about 1/4 inch depth. Heat the oil over medium-high heat until it reaches 350°F, adjusting heat as necessary to maintain this temperature for optimal frying.
5. Bread the Chops: Dredge each seasoned chop lightly and evenly in the flour, shaking off any excess. Next, dip into the egg and lemon juice mixture, making sure the chop is well-coated. Finally, cover thoroughly with bread crumbs, pressing gently to adhere.
6. Fry the Schnitzel: Carefully place the breaded chops in the hot oil without overcrowding the pan. Fry each side for about 3 to 4 minutes until golden brown and crisp, and the internal temperature reaches 145°F. Depending on your skillet size, cook in batches to maintain oil temperature and prevent steaming.
7. Serve: Once fried, transfer schnitzels to a paper towel-lined plate to drain any excess oil. Serve hot, garnished with fresh lemon slices or wedges to add a bright, citrusy finish.

Notes

• Use a meat mallet gently to avoid tearing the meat.
• Maintaining the correct oil temperature is crucial for a crispy crust; too low and it will be greasy, too high and it may burn.
• Work in batches if your skillet is small to keep oil hot and prevent overcrowding.
• You can substitute pork or veal with chicken breasts if desired, adjusting pound thickness accordingly.
• Schnitzel is best served immediately for optimal texture but can be kept warm in a low oven briefly.

• Prep Time: 15 minutes
• Cook Time: 14 minutes
• Category: Main Course
• Method: Frying
• Cuisine: German

Keywords: German Schnitzel, Pork Schnitzel, Veal Schnitzel, Fried Schnitzel, Traditional German Recipe, Breaded Pork Chop, Crispy Schnitzel