As an Amazon Associate I earn from qualifying purchases. Learn how to make Authentic German Pork Best electric meat tenderizer the way your favorite German restaurants make it. All the tips and tricks are included for making the absolute PERFECT schnitzel!
I didn’t know how to make Schnitzel! After all, it’s the quintessential German dish. Every tourist to Germany has had Schnitzel and most fall in love with it. Most Americans associate Schnitzel with Wienerschnitzel.
Germany and Austria and can only be made with veal. This traditional German Schnitzel is prepared the same way as Austrian Wiener Schnitzel. But whether it’s Schweineschnitzel or Wienerschnitzel, when it’s perfectly breaded, perfectly fried, and perfectly crispy, practically everyone loves a good Schnitzel! Don’t forget to check out this authentic recipe for Homemade German Spätzle. Here is the link to the best Restaurant-Style Schwäbischer Kartoffelsalat to serve on the side! Be sure to also try our recipe for Authentic German Jägerschnitzel! All three are commonly found in German restaurants and both are positively delicious.
Watch How To Make Authentic German Schnitzel! The reason this is important is because you’ll need to fry it at high heat for a short period of time to get that perfect crispy crust without leaving the middle of the meat raw. The easiest way to pound the pork is to lay it between two pieces of plastic wrap. Be sure to pound them using the flat side of a meat mallet. Lightly sprinkle each side with salt and pepper. Dip the pork into the flour, coating all sides. Next dip the pork into the egg mixture, coating all sides.
Then coat the pork with the breadcrumbs. The next key to achieving the perfect Schnitzel: Don’t press the breadcrumbs into the meat. Just softly coat the pork on both sides and all edges, and then gently shake off any excess. The next key is to immediately fry the Schnitzels.
Don’t let them sit in coating or the end result won’t be as crispy. If it’s too hot, the crust will burn before the meat is done. If it isn’t hot enough, you’ll end up with a soggy coating. Remove the Schnitzel from the fry pan and place them briefly on a plate lined with paper towels. Transfer them to serving plates and garnish with slices of lemon and fresh parsley sprigs.
Serve immediately with Spaetzle, French fries, or German potato salad and a fresh leafy green salad. Learn how to make that perfectly crispy breaded Schnitzel you know and love from your favorite German restaurants! 4 inch thick with the flat side of a meat tenderizer. Lightly season both sides with salt and freshly ground black pepper.