Get ready to savor some seriously tasty Authentic German Schnitzel with these Pork Schnitzel Bites!
What is Schnitzel?
Schnitzel is a dish where meat, often pork or veal, gets pounded thin, coated in breadcrumbs, and fried until it's crispy on the outside and juicy inside. It's like the perfect blend of crunchy and tender, and it's super popular in many European countries. Once you try it, you'll see why it's such a classic favorite!
Looking for more recipes like my Authentic German Schnitzel? Try my Japanese Pork Cutlet and Chicken Milanese. This schnitzel recipe pairs perfectly my Warm Cabbage Salad. You can also try other German inspired recipes such as Currywurst.
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Ingredients
These ingredients will help you to create make this Authentic German Schnitzel recipe which includes a flavorful and crispy coating while maintaining the tenderness of the pork chops. The combination of flour, egg, and seasoned breadcrumbs ensures a golden-brown crust, enhancing the texture and taste of the schnitzel bites when fried to perfection in vegetable oil.
- Pork chops
- All-purpose flour
- Egg, beaten
- Seasoned bread crumbs
- Salt and pepper
- Vegetable oil
- Lemon wedges
See recipe card below for quantities.
Instructions
A full list of instructions can be found in the Authentic German Schnitzel recipe card below.
Prepare the flour with salt and pepper in a bowl for coating.
Scramble eggs in a separate bowl to create an egg wash.
Add breadcrumbs in a third bowl for crispy texture patties on the tray
Cut pork chops into 1" cubes for bite-sized portions
Place kitchen wrap over pork cubes and flatten with kitchen mallet
Ensure the pork is very thin to achieve a crunchy exterior
Dip the thin pork cutlet into the seasoned flour, coating both sides evenly
Submerge the floured pork in the beaten eggs, ensuring full coverage
Roll the egg-coated pork in breadcrumbs for added crunch
Heat oil in a high-rimmed pot over medium heat for frying
Carefully place the coated pork chop in the hot oil for frying and cook for about 1 minute per side.
Remove from oil and salt generously.
Hint: For extra crispy schnitzel, ensure the oil is hot enough before frying by testing it with a small piece of bread - it should sizzle immediately. Also, consider using a splatter screen to minimize mess and maintain a clean stovetop during frying.
Substitutions
- Protein: Try using chicken breast or veal cutlets for different flavor profile. For a vegetarian option, thinly slice tofu then press the tofu to remove excess moisture. Then coat and fry it following the same steps as the schnitzel.
- Breadcrumbs: You can also use crushed cornflakes or crackers for a crunchy coating. For a gluten-free option, try using almond meal.
- Flour: For a gluten free option, use a gluten-free flour blend such as coconut flour.
- Egg: You can use flaxseed or chia seed egg for a vegan option.
- Oil: Canola oil, sunflower oil, or olive oil is are the best options for frying.
Variations
- Herb-Crusted Schnitzel: Add chopped fresh herbs like parsley, thyme, and rosemary to the breadcrumb mixture for an extra burst of flavor.
- Parmesan Schnitzel: Mix grated Parmesan cheese into the breadcrumb mixture to create a cheesy crust that adds depth to the schnitzel.
- Spicy Schnitzel: Sprinkle chili powder, paprika, or cayenne pepper into the flour or breadcrumb mixture to give the schnitzel a spicy kick.
- Panko-Crusted Schnitzel: Use panko breadcrumbs instead of regular breadcrumbs for a lighter and crispier coating.
- Lemon-Pepper Schnitzel: Add lemon zest and cracked black pepper to the breadcrumb mixture to infuse the schnitzel with bright citrus flavors and a peppery bite.
Checkout the Italian version of this recipe!
Equipment
- Meat tenderizer or mallet: You could also use a heavy skillet or rolling pin.
- Shallow dishes for dredging: Substitutes include large plates or bowls.
- Skillet for frying: An alternative is a deep frying pan or cast-iron skillet.
- Tongs: Forks or chopsticks can be used in place of tongs.
- Paper towels for draining excess oil: Clean kitchen towels or newspaper serve as substitutes.
Storage
After preparing the schnitzel, you have a few storage options:
- Refrigeration: Allow the schnitzel to cool completely, then store it in an airtight container in the refrigerator for up to 2-3 days. To reheat, place the schnitzel on a baking sheet and bake in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through.
- Freezing: If you want to freeze the schnitzel, let it cool completely, then wrap each piece individually in plastic wrap or aluminum foil. Place the wrapped schnitzel in a freezer bag or airtight container, and freeze for up to 1-2 months. To reheat, thaw the schnitzel overnight in the refrigerator, then reheat in the oven or skillet until warmed through.
- Meal Prep: You can also prepare the schnitzel ahead of time and store the breaded but uncooked pieces in the refrigerator for up to 1 day before frying. This can save time on busy days while still allowing you to enjoy freshly cooked schnitzel.
Remember to label your containers with the date to keep track of storage times.
Top Tip
Ensure that the oil is hot enough before frying the breaded pork chops. The oil should sizzle when you carefully place the schnitzel into the skillet. Frying the schnitzel in hot oil helps create a crispy and golden-brown crust while sealing in the juices, resulting in a perfectly cooked and flavorful schnitzel.
FAQ
Yes, you can use various types of meat for schnitzel, such as chicken breast fillets or veal cutlets, instead of pork loin. Adjust cooking times accordingly based on the thickness of the meat.
Absolutely! You can prepare the schnitzel ahead of time and store it in the refrigerator for a day before frying. Alternatively, you can freeze the breaded schnitzel for longer storage and fry it when needed.
Schnitzel pairs well with a variety of side dishes such as mashed potatoes, roasted vegetables, coleslaw, or a warm cabbage salad. Additionally, you can serve schnitzel with traditional accompaniments like lemon wedges, lingonberry jam, or your favorite dipping sauces.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Authentic German Schnitzel:
📋 Recipe
Authentic German Schnitzel Bites
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Equipment
- Meat tenderizer or mallet
- Shallow dishes for dredging (at least 3)
- Skillet or frying pan
- Tongs
- Paper towels or rack for draining excess oil
Ingredients
- 2 pork chops ¼" cut of pork loin
- 1 Cup all-purpose flour
- 2 eggs beaten
- 2 cups breadcrumbs
- Salt and pepper
- 2 cups vegetable oil for frying
- Lemon wedges for serving
- Parsley for garnish
Instructions
- Prepare the flour with a pinch of salt and pepper in a bowl for coating.
- Scramble eggs in a separate bowl to create an egg wash.
- Add breadcrumbs in a third bowl.
- Cut pork chops into 1" cubes for bite-sized portions.
- Place kitchen wrap over pork cubes and flatten with kitchen mallet.
- Ensure the pork is thin but has an an even thickness to achieve a crunchy exterior and even cooking.
- Dip the thin pork cutlet into the seasoned flour, coating both sides evenly. Shake off the excess.
- Submerge the floured pork in the beaten eggs, ensuring full coverage. Shake off the excess.
- Roll the egg-coated pork in breadcrumbs for added crunch. Shake off the excess.
- Heat oil in a high-rimmed pot over medium heat for frying.
- Carefully place the coated pork chop in the hot oil for frying.
- Fry each side for about 1 minute until golden brown and crispy.
- Remove the schnitzel from the oil and place it on a rack to drain excess oil.
- Season the schnitzel generously with salt for enhanced flavor.
- Serve hot with lemon wedges and garnish with parsley for a refreshing touch.
Video
Notes
- Ensure the oil is hot enough before frying to achieve a crispy exterior.
- Fry the schnitzel in batches to avoid overcrowding the skillet, ensuring even cooking and crispiness.
Food safety
- Cook pork to a minimum temperature of 145 °F
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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