simple german schnitzel

How To Make simple german schnitzel

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  1

  PREP/PREPARE
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  2

  Gather your ingredients.
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  3

  Pound the chops until they are about 1/4-inch (.6cm) thick.
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  4

  Chef’s Note: You actually have a choice here. You can take out your frustrations by pounding the chops, or you can slice them with a sharp knife. Two reasons to pound them: 1. It’s the traditional way to do it. 2. It’s really fun… especially, if you’re frustrated over something.
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  5

  Add a bit of salt and pepper to both sides of the pork chops.
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  6

  Add the oil to a skillet to a depth of about 3/4-inch (2cm), and heat up to 330f (165c).
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  7

  Beat the eggs and add them to a small pan… like a pie tin.
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  8

  Add the flour to another pan.
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  9

  Add the breadcrumbs to another pan.
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  10

  Chef’s Note: These are not panko breadcrumbs, just regular old breadcrumbs from some old bread.
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  11

  Start by coating the pork chop in the flour.
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  12

  Then dip into the egg mixture.
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  13

  Finally, coat with the breadcrumbs.
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  14

  Add immediately to the hot oil, for 2 to 3 minutes.
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  15

  Flip and cook an additional 2 to 3 minutes.
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  16

  Chef’s Tip: Cooking them immediately, helps to make the crust nice and crispy.
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  17

  Remove from the oil, and allow the Schnitzel to drain for 2 minutes.
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  18

  PLATE/PRESENT
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  19

  Chef’s Note: Traditionally, Schnitzel is served with some Spaetzle, and a few lemon slices.
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  20

  In this example, I’m serving the Schnitzel with a nice side of garlic mash potatoes. Enjoy
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  21

  Keep the faith, and keep cooking.
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