Schnitzel originated in Austria but there it is made from veal. Traditional German Schnitzel is from pork. Now German Pork Schnitzel is a very popular dish.
German Pork Schnitzel is traditionally served with potatoes. You can serve with mashed potatoes, fried potatoes, or a salad with potatoes. The sauce is also obligatory for schnitzel. There are a lot of sauces for schnitzel. It can be a sauce based on mushrooms and buttercream. Spicy sauces are also welcome in this serving.
Take 3 dishes and put the flour in one, the lightly beaten eggs in another, and the plain breadcrumbs in the last.
Cute the pork and pound with a mallet until it is 1/4 inch thick. It is very important because you’ll need to fry pork at high heat for a short period of time. You must get a crispy crust without raw meat in the middle. Season pork with the salt and pepper.
Heat the oil to a temperature of 340 – 350 degrees. Oil needs enough so that the German Pork Schnitzel can “swim”.
Quickly dip the pork into the flour. Then dip in the egg mixture and finally in the breadcrumbs.
Fry immediately for 3 minutes until they are golden.
Serve straight away with potatoes.
- 1 1/2 pounds pork loin chops
- Salt and pepper to taste
- 1 cup flour
- 2 lightly beaten eggs
- 1 cup plain breadcrumbs
- 3 cups vegetable or canola oil
- Lemon slices
- Take 3 dishes and put the flour in one, the eggs in another, and the breadcrumbs in the last.
- Heat the oil to a temperature of 340 – 350 degrees F.
- The pork then needs to be pounded with a mallet until it is 1/4 inch thick. Season with the salt and pepper and then dip in the flour, then the egg and finally the breadcrumbs.
- Fry the fillets for 3 minutes until they are golden. Serve straight away with potatoes.