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.
Ingredients
Scale
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)
Instructions
- Trim and Prepare Chops: Trim any unwanted fat from the 4 boneless pork or veal chops to ensure even cooking and a tidy presentation.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
