Discover the secret to making mouthwatering German Pork Schnitzel. This guide reveals tips for an irresistible dish that’s sure to impress! 155 chars
Ingredients
Scale
4 pieces (about 6 oz each) of pork loin or tenderloin
1 cup of all-purpose flour
2 large eggs
1 cup of breadcrumbs (preferably panko)
Salt to taste
Pepper to taste
Vegetable oil for frying (enough to cover the bottom of the pan)
Lemon wedges for serving
Instructions
Start by laying your pork loin or tenderloin pieces between two sheets of plastic wrap. Use a meat mallet to gently pound them to about 1/4 inch thick.
Set up three shallow dishes: one with flour seasoned with salt and pepper, another with beaten eggs, and the last with breadcrumbs.
Take each piece of flattened pork and coat it in the flour, shake off excess, dip it into the beaten eggs, and then coat it in breadcrumbs.
In a large skillet, heat enough vegetable oil over medium heat to cover the bottom of the pan. Fry the breaded schnitzels for 3-4 minutes on each side until golden brown and crispy.
Once cooked, transfer the schnitzels to a plate lined with paper towels to absorb excess oil. Serve immediately with lemon wedges.
Notes
Learn how to make authentic German pork schnitzel with a crispy coating and tender meat, paired with delicious serving suggestions and tips.
