Authentic German Schweineschnitzel Recipe

Ingredients

4 pork cutlets, about 1/4 inch thick
Salt and pepper to taste
1 cup all-purpose flour
2 large eggs
2 cups breadcrumbs
1 cup canola oil for frying
Lemon wedges for serving
Parsley for garnish

Steps and instructions

Start by seasoning the pork cutlets with salt and pepper on both sides.
Dredge each cutlet in flour, shaking off any excess.
In a shallow dish, beat the eggs. Dip each floured cutlet into the beaten eggs, ensuring each cutlet is fully coated.
Next, coat each cutlet in breadcrumbs. Press the breadcrumbs onto the cutlets to ensure they stick.
Heat the canola oil in a large frying pan over medium-high heat. Once the oil is hot, add the cutlets.
Fry the cutlets until they are golden brown on each side, about 3-4 minutes per side.
Once cooked, remove the cutlets from the pan and drain on a paper towel-lined plate.
Before serving, garnish with a sprinkle of parsley and a wedge of lemon on the side of each plate.

Tools for making

Frying pan - For frying the pork cutlets.
Tongs - To flip and handle the cutlets while frying.
Shallow dish - For holding the beaten eggs used in the breading process.
Paper towels - To drain the fried cutlets after cooking.
Plate - To hold the cutlets before and after frying.
Knife - For garnishing the dish with parsley and slicing the lemon wedges.

Recipe variations

Use chicken cutlets instead of pork for a variation in meat.
Replace the all-purpose flour with almond flour or cornmeal for a gluten-free option.
Experiment with different types of breadcrumbs such as panko or seasoned breadcrumbs for a different texture and flavor.
Add grated Parmesan cheese or herbs to the breadcrumb mixture for additional flavor.
Try a different crust by using crushed potato chips or crushed crackers instead of breadcrumbs.
For a meat-free option, substitute the pork cutlets with tofu or seitan cutlets.
Add spices like paprika, garlic powder, or dried herbs to the flour or breadcrumb mixture for extra seasoning.
Serve the schnitzel with a sauce such as mushroom sauce, mustard sauce, or creamy gravy.
Add a slice of cheese on top of each schnitzel during the last minute of frying for a cheesy variation.

Recipe overview

Welcome to our Schweineschnitzel recipe! This classic German dish consists of thin slices of pork that are seasoned, breaded, and fried until golden and crispy. The breaded pork cutlets are then served with a fresh lemon wedge and a sprinkle of parsley. This dish is a comforting and hearty meal that's perfect for any day of the week. The process of making Schweineschnitzel is quite straightforward, making this a great recipe for both experienced cooks and beginners. Enjoy the authentic taste of German cuisine right in your home with this delicious recipe.

Common questions

How thin should the pork cutlets be? The pork cutlets should be about 1/4 inch thick.
What type of oil should be used for frying? Canola oil works well for frying the cutlets.
How long should the cutlets be fried on each side? Fry the cutlets for about 3-4 minutes on each side until they are golden brown.
Can I use a different type of meat instead of pork? Traditionally, Schweineschnitzel is made with pork, but you can substitute veal if desired.
Can I use a different type of breadcrumb? While traditional breadcrumbs are recommended, you can use panko breadcrumbs for a crunchier texture.
Is it necessary to garnish with parsley and serve with lemon wedges? Garnishing with parsley and serving with lemon wedges is optional but adds a nice touch and flavor to the dish.

Serving dishes and utensils

Frying pan - A large frying pan is essential for frying the pork cutlets.
Tongs - Tongs are helpful for flipping the cutlets while frying.
Paper towels - Paper towels are needed to drain the fried cutlets and remove excess oil.
Plate - A plate is necessary for serving the cooked Schweineschnitzel.
Lemon squeezer - A lemon squeezer can be used to extract juice from the lemon wedges for drizzling over the cutlets.

Origin stories

Schweineschnitzel, also known as pork schnitzel, is a beloved dish that originated in Austria. The term 'schnitzel' itself hails from the German word 'sniz,' meaning 'slice.' This clear and direct term accurately reflects the dish's preparation, where a thin slice of meat is fried to golden perfection. The schnitzel's journey to fame began in the 19th century, when it was first mentioned in a cookbook published in 1831. Today, it is not just a staple in Austrian households, but has become a symbol of Austrian gastronomy worldwide. It is traditionally served with a side of potatoes and garnished with a slice of lemon, encapsulating the simple, yet heartwarming, essence of Austrian cuisine.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.