German Schnitzel

Get ready to whip up a crispy, golden German schnitzel—thin slices of pork, chicken, or veal, breaded and pan-fried to perfection.

Course Dinner

Cuisine German

Keyword Panko

Prep Time 15

Cook Time 15

Total Time 30

Servings chops

Calories 304kcal

Author Darcey Olson

Cost $15

Ingredients

2 lbs thin boneless pork chops, chicken breasts or veal, pounded to 1/8"-1/4" thickness *Note 1
salt, to taste
black pepper, to taste

BREADING

1 cup all-purpose flour
1 tbsp garlic salt
½ tsp pepper, white or black
3 large eggs, beaten
1½ cups panko or plain breadcrumbs *Note 2
canola oil or vegetable oil, to pan fry *Note 3
1 large lemon, sliced into wedges

Instructions

Place the meat in a single layer on a cutting board and cover with plastic wrap to prevents splatter. Gently pound the meat with a meat mallet until 1/8" to 1/4" thick. Sprinkle both sides of the meat with salt and pepper. Set aside.
Prepare 3 separate shallow bowls for breading: Add the flour, garlic salt, and pepper to the first bowl and whisk to combine. Add the eggs to bowl two and use a whisk or fork to beat. Add the Panko/breadcrumbs to the third bowl.
Dredge both sides of each piece of meat in flour, then dip into the egg mixture. Make sure to let the excess egg fall back into the bowl. Lastly, dip the meat into the Panko/breadcrumbs.
Heat a large non-stick pan over medium heat and add enough oil to generously cover the bottom of the pan (about 1/2"). Once the oil is hot, add 2-3 pieces of the breaded meat and saute for 2-3 minutes per side or until the internal temperature reaches 145°F. Reduce the heat if the breading gets too brown too quickly.
After frying, quickly place the meat on a paper towel, to absorb excess oil, then immediately place on a wire rack. This helps keep the schnitzels nice and crisp. Repeat with the remaining breaded meat, adding extra oil if needed (just make sure to let the new oil warm up before proceeding).
To check doneness, cut into a piece of meat. The juices should run clear when the meat is fully cooked.
Serve with lemon wedges. Enjoy immediately for best results.

Notes

Note 1 - If using non-thin cut meat - Place the pork, veal or chicken on a large cutting board and cut in half horizontally to create two thin pieces. (You can skip this step if you're using thin cut meat).

Note 2 - I prefer using a 50/50 mix of Panko and breadcrumbs as they provide two different textures. Use whatever mix you prefer, as long as you use 1.5 cups.

Note 3 - Use any high smoke point oil you prefer.

Nutrition