Learn how to make an authentic german Schnitzel. A deep fried pork chop (or veal cutlets, for the Austrian version).
- 4 boneless pork chops (or veal cutlets for the Austrian recipe)
- Salt and pepper
- 2 eggs beaten
- Flour in a bowl (enough to dip the meat in)
- Breadcrumbs in a bowl (also enough to dip the pork chops in)
- Oil for frying
Place the pork chops between two sheet of plastic wrap and pound them with a meat tenderizer so they are very thin.
The idea is to deep fry the pork chops on high heat and making sure the inside is not raw. Season both side with salt and pepper
Place the flour, breadcrumbs and beaten eggs in three separate bowls.
Pre-heat the oil in a pan, make sure to put enough oil so the pork chops are fully dipped. The oil must be of about 330° F / 165° C.
First dip the chop in the flour, make sure the whole surface is covered. Then the eggs and finally the breadcrumbs. Fry the chops immediately.
Fry the schnitzel for about 2-3 minutes on each side. Until they become golden-brown.
Serve with slices of lemon, french fries or spaetzle, you can find the recipe here.