Description
A traditional German crispy pork schnitzel recipe featuring tender, pounded pork cutlets coated in fine breadcrumbs and fried in clarified butter for an authentic, shattering crunch.
Ingredients
Scale
- 2 lbs (900g) boneless, skinless pork loin cutlets
- 1 cup (120g) all-purpose flour
- 3 large eggs (150g liquid), whisked with a pinch of salt and water
- 2 cups (180g) dry fine breadcrumbs or traditional German panko
- 1 cup (225g) clarified butter or salted butter
- 2 lemons, cut into wedges
- Kosher salt
- White pepper
Instructions
- Pat pork cutlets dry with paper towels. Place between plastic wrap or in a zip-top bag and pound to 1/4-inch thickness using a meat mallet.
- Season both sides of the pounded cutlets generously with salt and white pepper.
- Set up a breading station with three shallow bowls: one with flour, one with whisked eggs and water, and one with breadcrumbs. Season the flour and breadcrumbs with salt and pepper.
- Dredge each cutlet in flour, shaking off excess. Dip into the egg wash, letting excess drip off, then press firmly into breadcrumbs to coat evenly on both sides.
- Heat butter in a large 12-inch skillet over medium-high heat until melted, foamy, and golden but not smoking.
- Fry cutlets in batches to avoid crowding, cooking for 3-4 minutes per side until golden brown and crisp.
- Ensure internal temperature reaches 145°F (63°C).
- Transfer cooked schnitzel to a wire rack set over a baking sheet. Do not stack or use paper towels.
- Let rest for 2-3 minutes before serving immediately with lemon wedges.
Notes
Use clarified butter for a higher smoke point and nuttier flavor. Do not overcrowd the pan to ensure the breading stays crisp. Resting on a wire rack is essential to prevent sogginess; avoid paper towels. For gluten-free, use 1:1 gluten-free flour and breadcrumbs.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: German
Nutrition
- Serving Size: 2 cutlets per servin
- Calories: 650
- Sugar: 1
- Sodium: 500
- Fat: 38
- Saturated Fat: 15
- Carbohydrates: 35
- Fiber: 2
- Protein: 40
Keywords: Oktoberfest Schnitzel, crispy pork, German recipe, pork cutlets, fried pork, schnitzel recipe, traditional German food