Das Schnitzel - THE German dish.
Master the authentic German Schnitzel! Learn the Panierstraße method and the "swirl" trick for a perfect soufflé crust. The ultimate comfort food guide. 🥨🦉
Servings: 4 servings
Calories: 520kcal
Ingredients
- 4 Pork loin cutlets approx. 5-6 oz each
- 1/2 cup All-purpose flour
- 2-3 Large eggs beaten
- 1.5 cups Bread crumbs preferably homemade from stale rolls!
- Salt and Pepper to taste
- 1 tsp Paprika optional, for the flour mix
- 1 cup Clarified butter or vegetable oil for frying
- 1 Lemon cut into wedges for serving
Instructions
- Flatten: Use the butterfly cut if the meat is thick, then pound the cutlets between two sheets of plastic wrap until they are about 1/4 inch thick.
- Season: Generously salt and pepper both sides of the meat.
- Set up the Panierstraße: Place flour (mixed with paprika) in the first dish, beaten eggs in the second, and bread crumbs in the third.
- Bread: Dredge the meat in flour (shake off excess), dip in egg, and finally coat in bread crumbs. Do not press the crumbs into the meat—you want them to sit loosely so they can "soufflé" or puff up.
- Fry: Heat oil in a large skillet over medium-high heat. You need enough oil so the Schnitzel can "swim."
- The Swirl: Once the oil is hot (around 340°F), carefully lay the Schnitzel in. Shake the pan gently in a circular motion so the hot oil washes over the top of the breading.
- Finish: Fry for 3-4 minutes per side until golden brown. Drain briefly on paper towels.
