Mains - non veg

How to Make German Pork Schnitzel Recipe: Oma's Schweineschn

Name: How to Make German Pork Schnitzel Recipe: Oma's Schweineschn
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Ingredients: 4 large pork cutlets, about ¼ inch thick or less; 1 tablespoon (15 ml) lemon juice; ½ teaspoon (3 g) salt; About ½ cup (65 g) all-purpose flour; 3 tablespoons (45 ml) water; 1 large egg; About 1 cup (150 g) breadcrumbs; 3 tablespoons (42 g) butter; 3 tablespoons (45 ml) peanut or vegetable oil; 1 lemon, sliced

4 servings

porties

15 minutes

actieve tijd

27 minutes

totale tijd

Begin met koken

Ingrediënten

4 large pork cutlets, about ¼ inch thick or less

1 tablespoon (15 ml) lemon juice

½ teaspoon (3 g) salt

About ½ cup (65 g) all-purpose flour

3 tablespoons (45 ml) water

1 large egg

About 1 cup (150 g) breadcrumbs

3 tablespoons (42 g) butter

3 tablespoons (45 ml) peanut or vegetable oil

1 lemon, sliced

Instructies

Prep the oven and tools

Preheat oven to 160°F (70°C). Place a wire rack on a baking sheet and line a plate with paper towels. Set aside for draining and warming the schnitzel.

Pound and season the cutlets

If the pork cutlets are thicker than ¼ inch, place them between plastic wrap and pound to an even thickness. Sprinkle both sides with lemon juice and salt.

Bread the schnitzel

Set up three shallow bowls: flour in the first, egg and water in the second, and breadcrumbs in the third. Dredge each cutlet in flour, dip into the egg, then coat with breadcrumbs. Repeat for all cutlets.

Fry the schnitzel

In a large skillet, heat butter and oil over medium heat until shimmering. Fry cutlets in batches for 2–3 minutes per side until golden brown. Don’t overcrowd the pan.

Drain, warm, and serve

Place cooked schnitzel briefly on paper towels, then transfer to the oven rack to keep warm. Fry remaining cutlets. Serve immediately with lemon slices or wedges.