Everyone loves a perfectly breaded, perfectly fried, and perfectly crispy Schnitzel!
Schnitzel is a traditional German dish where meat is pounded into thin, tender cutlets, breaded, and pan-fried to perfection. The breading creates a crispy crust around the meat, which locks in all of the flavours and juices, resulting in a belly-warming, comforting meal.
With the tips that follow, you'll be able to make the perfect German Schnitzel, right at home!
What kind of meat is used for Schnitzel?
Schnitzel can, of course, be made from almost any thin, boneless meat cut. However, traditionally, Wienerschnitzel is made using only veal, and German Schnitzel is made with boneless pork chops. You can also try using chicken, mutton, beef, or turkey.
Pro Tip: If you're unsure about which type of meat is right for you, ask one of our knowledgeable butchers for guidance! Our meat shops have everything from boneless pork chops, sirloin steaks, and even pre-pounded, tenderized cutlets, ready to go!
What sauces go well with Schnitzel?
Schnitzel tastes divine on its own served with freshly squeezed lemon juice, but it can also be served with a sauce.
The most popular variations of Schnitzel are:
Jägerschnitzel / Hunter Schnitzel served with a savoury mushroom gravy
Zigeunerschnitzel / Gypsy Schnitzel served with a zesty bell pepper sauce
Rahmschnitzel / Cream Schnitzel served with a rich cream sauce
German Schnitzel Recipe
This German Pork Schnitzel recipe is quick, easy, and perfect for busy weeknights!
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Servings: 4 to 6 as a main course
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Ingredients
2 lbs boneless pork chops
1/3 cup all-purpose flour
1 tbsp garlic salt
1/2 tsp paprika
1/2 tsp black pepper, freshly ground
3 large eggs
2 cups panko bread crumbs
Olive oil
1 lemon
Instructions
Line a cutting board with plastic wrap, place cutlets in a single layer on cutting board and cover with plastic wrap (this prevents splatter). Pound cutlets with a meat mallet or the back of a heavy saucepan, until 1/4" to 1/8" thick.
Set up three bowls. In the first combine 1/3 cup flour, 1 tbsp garlic salt, 1/2 tsp paprika and 1/2 tsp pepper. In the second, use a fork to beat 3 eggs. In the third bowl, add 2 cups of panko crumbs.
Dredge both sides of each pounded cutlet in flour then dip in beaten egg, letting excess egg drip back into the bowl before breading in panko crumbs. It helps to use a fork for the dipping process to keep your hands clean. Repeat with remaining cutlets.
Once all cutlets are breaded, heat a large non-stick pan over medium heat and add enough oil to cover the bottom of the pan. Once the oil is hot, add breaded cutlets a few at a time and sauté 3-4 min per side or until cooked through. Reduce heat if browning too quickly. Remove to a paper towel-lined plate. Cut into one to check doneness - juices should run clear. Serve with lemon wedges, or ranch for children.
Ready to prepare authentic German Pork Schnitzel at home?
Stop by one of our Spragg's Meat Shop locations to pick up your meat, eggs, and even spices! Our Calgary meat shop is just like a mini farmer's market, stocked with all of your favourite local meats and more, except we're open seven days a week!
SPRAGG’S MEAT SHOP CALGARY
9675 Macleod Trail SE
Calgary, AB, T2J 0P6
P: 403.255.1232
E: calgarystore@spraggsmeatshop.com
SPRAGG’S MEAT SHOP ROSEMARY
438 Centre St
Rosemary, AB, T0J 2W0
P: 403.378.3800
E: meatshop@spraggsmeatshop.com