How to Make Yummy Pork Schnitzel




About: I love to make things & work with my hands. I mostly make stuff for dogs and sometimes I dabble with recipes, too. Right now I'm in the process of setting up a DIY blog for pet lovers.

What’s better that deep fried swine on a chilly fall day? Nothing! This 'ible will show you how to make pork schnitzel good enough to serve as an offering to the gods of deep fried pork.  In this picture I have included traditional German side dishes of sauerkraut and spatzle, which is a type of noodle. They go great with the schnitzel.

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Step 1: The Ingredients

First of all, I’m going to tell you that I cheated with the pork. I bought it "premade" at a local Polish deli. If you don’t have a European deli handy, you need to buy pork loin chops, trim off the excess fat and beat it to death with a meat hammer. This tenderizes the meat and makes the meat thinner and quicker to fry.

Other necessary ingredients are; oil for frying, eggs, flour, what ever spices you like and bread crumbs. Depending on how many schnitzels that you are making, you might need two frying pans

Step 2: Setting Up the Coating Mix

You will need three large bowls, one for flour, one for beaten eggs and finally, one for the breadcrumbs.

If you are making up to five schnitzels, beat three eggs. Up to ten schnitzels, beat six eggs. I like to add my salt and pepper to the flour bowl.

Step 3: Dipping the Pork in Flour

Dredge each pork schnitzel, one at a time, into the flour. Use your hands to make sure that the entire schnitzel gets properly coated.

Step 4: The Egg Coating

Dunk the flour covered pork in the egg. For some reason, the egg never wants to cover the meat all in one go, so swish the pork around in the egg mixture a bit to ensure that it is properly covered.

Step 5: The Breadcrumbs

Finally, the breadcrumb coating. Use your hands to ensure that the schnitzel is completely covered. I like to bread all my schnitzels before I start frying them, that way my attention is not divided. you can see a finished breaded schnitzel in the second picture.

Step 6: Frying the Schnitzel

I’m sure that you’re smart enough when cooking with hot, superheated oil, but here goes.. The oil that you will be frying with gets VERY HOT and can burn you VERY BADLY!! Make sure to turn the frying pan handles towards the inside of the stove top to ensure that you don’t accidentally tip the pan over and spill burning hot oil all over yourself.

Now here comes the fun part! If you have a thermometer, the oil will be ready to use at 375 degrees. If you don’t have one, sprinkle a little flour into the oil. If it starts to fry, the oil is ready to use. With a pair of kitchen tongs, NOT your fingers, drop one schnitzel in the oil. Frying more than one piece will cause the oil temperature to plummet and the meat will not cook properly.

After about one minute, flip the schnitzel over and fry for another minute. Transfer your schnitzel to an oven safe pan lined with paper towels to drain any excess grease. Place the dish in the oven warmed up to the lowest possible setting. This will keep your schnitzels hot and fresh until you are finished cooking.

Enjoy your schnitzel, NOM NOM!!



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      7 Discussions


      9 years ago on Introduction


      the schnitzel looks really good, buuuuuut.....

      no one in germany eats a schnitzel with Sauerkraut and Spätzle. typical side dishes for a schnitzel are patatos in different ways (boiled and salty, french fries, fried patatos, croquettes...)

      for information, sauerkraut is a kind of bavarian, hassian dish, Spätzle mor from Schwaben(Baden-Württemberg) and Schnitzel whole germany. (Hassia, bavarian and Badenwürttenberg in germany is like texas,florida and maine in the USA)

      no i'd like to have an Schnitzel, also try the austrian way with calf instead of swine, also very tasty.

      6 replies
      Doggie StylishPitscho

      Reply 9 years ago on Introduction

      thanks for the info, but i am german and my entire family comes from bavaria. sometimes we do have spatzle and sauerkraut with our schnitzel, sometimes we have potato salad and sometimes we even have french fries. it's all a matter of taste and what you want that day.


      Reply 9 years ago on Introduction

      Many recipes can be found but it is essentially a runny kind of pasta dough with just water, eggs, milk, flour, some seasonings.  It gets extruded though something like a collander holes into boiling salted water.  When it floats, fish it out and quick cool with a rinse of water. Fry afterwards in butter.

      It is fun to make because it is random shaped.  Dump the dough in a ziplock bag with a hole or two punched in the corner or just cut a small corner.  Squeeze the bag to extrude the dough.  Good luck.

      Doggie Stylishtim_n

      Reply 9 years ago on Introduction

      if you go to any german deli, you can buy it packaged, just follow the instructions on the package & enjoy!


      Reply 9 years ago on Introduction

      Whenever I goto Bavaria I tend to have schnitzel with spätzle, I've not seen spätzle outside of Bavaria though I have no doubt it exists.  Sauerkraut on the otherhand is served in resturants everywhere I've been and i usually with the salads served as side dishes.

      mmm, makes me want to book a flight to Munich and spend the weekend stuffing my face and drinking wheatbeer...


      Reply 9 years ago on Introduction

      I have had Schnitzel a la Holstein where they top it with a fried egg and anchovies.  Yummm. I remember the side dish was warm potato salad - vinegary-no mayo type.  And there was a lemon garnish.