How to Make German Pork Schnitzel Recipe: Oma's Schweineschnitzel
German Schnitzel Recipe: Savor crispy, golden perfection with this quick and easy classic that's mega lecker delicious! Supper tonight?
- Prep time
- 15 min
- Cook time
- 12 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 large pork cutlets, about ¼ inch thick or less
- 1 tablespoon (15 ml) lemon juice
- ½ teaspoon (3 g) salt
- About ½ cup (65 g) all-purpose flour
- 3 tablespoons (45 ml) water
- 1 large egg
- About 1 cup (150 g) breadcrumbs
- 3 tablespoons (42 g) butter
- 3 tablespoons (45 ml) peanut or vegetable oil
- 1 lemon, sliced
Instructions
- 1
Preheat oven to 160°F (70°C). Place a wire rack on a baking sheet and line a plate with paper towels. Set aside for draining and warming the schnitzel.
- 2
If the pork cutlets are thicker than ¼ inch, place them between plastic wrap and pound to an even thickness. Sprinkle both sides with lemon juice and salt.
- 3
Set up three shallow bowls: flour in the first, egg and water in the second, and breadcrumbs in the third. Dredge each cutlet in flour, dip into the egg, then coat with breadcrumbs. Repeat for all cutlets.
- 4
In a large skillet, heat butter and oil over medium heat until shimmering. Fry cutlets in batches for 2–3 minutes per side until golden brown. Don’t overcrowd the pan.
- 5
Place cooked schnitzel briefly on paper towels, then transfer to the oven rack to keep warm. Fry remaining cutlets. Serve immediately with lemon slices or wedges.