Best German Schnitzel
An authentic recipe for the best German Schnitzel
Servings: 4
Calories: 623kcal
Ingredients
- 4 Pork Cutlets boneless, use as an alternative chicken or veal, veal cutlets would make it an authentic Wiener Schnitzel, see blog post
- 2 cups Bread Crumbs store bought or self made, see blog post
- 1 ½ cups All-Purpose Flour
- 4 Egg beaten with a fork until roughly homogenous
- 2 tbsp Heavy Cream whipped, optional
- Salt & Pepper
- Clarified butter use alternative ghee or equal amount of butter and vegetable oil for pan frying
- Lemon Wedges for serving
Instructions
- Place a cutlet between two layers of plastic wrap or in a heavy-duty zip-top bag. Pound with a flat mallet or the bottom of a skillet or saucepan until about ¼ - ⅛ inch thickness. Do not pound so aggressively that the meat tears or frays. Transfer to a large plate or tray, season lightly with salt and pepper, and repeat with remaining cutlets.
- Set up a breading station next to the stove with three rimmed baking sheets or dishes large enough to fit one cutlet with plenty of space around it. Add flour to the one farthest from the stove, beaten eggs to the middle, and the bread crumbs to the one closest to the stove. (optional: you can gently fold the whipped cream under the beaten eggs, that makes the crust extra puffy)
- Working one at a time. Dip the cutlets in the flour, the egg, and the breadcrumbs, coating both sides and all edges at each stage. Be careful not to press the breadcrumbs into the meat. Gently shake off the excess crumbs.
- Heat up your cooking oil in deep walled frying pan (about 350 degrees F) as you don't want the Schnitzel to sit around in the coating before frying. Use enough oil so that the Schnitzels "swim" in it. You can use clarified butter or a mix of butter and vegetable oil.
- Carefully lay the cutlet onto the hot fat. Then, start carefully swirling the pan, allowing the fat to splash over and around the cutlet for 60 seconds. Carefully flip the cutlet. Keep cooking while swirling until the cutlet is golden brown and crisp, about 1 to 1 1/2 minutes.
- Take the cutlet out of the pan and transfer it to the rack on the rimmed baking sheet. Blot the top very gently with an extra paper towel. Schnitzel can be kept warm in an oven at 200 degree F
- Serve cutlets immediately with lemon wedges.
Nutrition
Calories: 623kcal | Carbohydrates: 75g | Protein: 48g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 254mg | Sodium: 525mg | Potassium: 739mg | Fiber: 4g | Sugar: 4g | Vitamin A: 254IU | Calcium: 139mg | Iron: 6mg