Schnitzel (German Schweineschnitzel)

Schnitzel is the quintessential German dish. Every tourist to Germany has had Schnitzel and most fall in love with it. Most Americans associate Schnitzel with Wienerschnitzel. “Wienerschnitzel” is actually a geographically protected term in Germany and Austria and can only be made with veal. This traditional German Schnitzel is prepared the same way as Austrian Wiener Schnitzel. The only difference - German Schnitzel is made with pork instead of veal. As for where the Schnitzel originally came from - the technique of breading and frying thin cuts of meat - is attributed to the Romans from around 1 BC. Another little tidbit: Austrians will be the first to admit that Wienerschnitzel doesn’t come from Wien (Vienna). But whether it’s Schweineschnitzel or Wienerschnitzel, when it’s perfectly breaded, perfectly fried, and perfectly crispy, practically everyone loves it. Schnitzel is traditionally served with Spätzle and gravy, Pommes (fries), or Schwäbischer Kartoffelsalat (German vinegar-based potato salad – it’s the best!). Additionally, it’s usually served with a leafy green salad.

4 pork chops, boneless
sea salt
black pepper, freshly ground
½ cup all-purpose flour, combined with 1 tsp. sea salt
2 large eggs, lightly beaten
¾ cup plain breadcrumbs
neutral-tasting oil, for frying

Place the pork chops between two sheets of plastic wrap and pound them until just ¼" thick with the flat side of a meat tenderizer. Lightly season both sides with salt and freshly ground black pepper.

Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dip the chops in the flour, the egg, and the breadcrumbs, coating both sides and all edges at each stage. 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°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.

Fry the Schnitzel for about 2-3 minutes on both sides until a deep golden brown. Transfer briefly to a plate lined with paper towels.

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.

Makes 4 servings.