Traditional German Schnitzel (Schweineschnitzel)
4 boneless pork chops (to make Wienerschnitzel use thin veal cutlets)
salt and freshly ground black pepper
½ cup all-purpose flour combined with 1 teaspoon salt
2 large eggs, lightly beaten
¾ cup plain breadcrumbs
Place the pork chops between two sheets of plastic wrap and pound them until just ¼ inch thick with the flat side of a meat tenderizer. Lightly season both sides with salt and freshly ground black pepper.
Dip the pork into the flour, coating all sides.
Next dip the pork into the egg mixture, coating all sides.
Be careful not to press the breadcrumbs into the meat. Gently shake off the excess crumbs. Don’t let the schnitzel sit in the coating or they will not be as crispy once fried – fry immediately.
Make sure the cooking oil is hot enough at this point (about 330 degrees F) as you don’t want the Schnitzel to sit around in the coating before frying. Use enough oil so that the Schnitzels “swim” in it.
Serve immediately with slices of fresh lemon and parsley sprigs or with your choice of sauce. Serve with German Spaetzle (see recipe for Homemade German Spaetzle), French fries, or German potato salad, and with a fresh leafy green salad.