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Learn how to make Authentic German Pork Schnitzel the way your favorite German restaurants make it. All the tips and tricks are included for making the absolute PERFECT schnitzel! German pork schnitzel is an easy recipe and it's perfect for busy weeknights.

Alright, don’t linger, let’s course of action this german pork schnitzel formula with 11 materials which are surely easy to obtain, and we have to process them at the very least through 7 tips. You should invest a while on this, so the resulting food could be perfect.

Ingredients - German pork schnitzel:

1. Prepare 1 box pork loin (use boneless chicken if preferred)
2. Get to taste - salt and pepper (for seasoning meat)
3. Provide for Coating meat:
4. Get 1/2 cup of flour for coating the pork (or chicken)
5. Provide - Sprinkle of salt and pepper (added to flour, optional)
6. Require 2-3 eggs, lightly beaten
7. Take 3-4 cups - golden breadcrumbs (any brand of preference)
8. Take of Frying meat:
9. Get 4-5 cups for vegetable oil, for shallow frying (or any cooking oil of preference)
10. Require Garnish:
11. Give 1/2 lemon, sliced into wedges (optional)

I do travel a lot in Germany due to my. Pork Schnitzel is a traditional German dish made with thin slices of pork that are lightly fried in a flour, egg, and breadcrumb coating. Thank you National Pork Board for sponsoring this post. A demonstration of a classic recipe for pork schnitzel.

German pork schnitzel how to cook:

1. In one baking tray add flour, in the other tray, the golden breadcrumbs. In a bowl crack the eggs and gently beat it and set aside.
2. On a chopping board, place the first piece of meat. Using a meat tenderiser, pound on both sides until flat and roughly 1cm thick. Season with salt and pepper, transfer to a plate. Repeat step 2 for remaining loins and set aside.
3. Place the plate of meat, tray with flour, bowl with beaten egg and tray of breadcrumbs (in that order), in a row like a conveyor belt. Doing this makes it easier to dip the meat into each of the ingredients. Place a large tray next to the breadcrumbs, to transfer and place the coated loins on there.
4. Dip the pork in flour and coat evenly on both sides. After into the egg mixture, let any excess run off. Lastly dip into the breadcrumbs (generously coat the meat). Shake off any loose breadcrumbs and place on a large plate. Repeat step 4 with remaining loins.
5. Next, add oil in a frying pot and heat up to around 160 degrees. Tip: do a heat test by placing a piece of breadcrumb in the oil, if it begins to sizzle, the oil is ready. Place one to two pieces into the pot. Cook the meat for a minutes, until lightly golden brown and turn over.
6. After a few minutes turn meat over again. To ensure the meat is fully cooked through and to get a crispy coating. Keep turning every few minutes until golden brown. Transfer to tray or large plate lined with paper towel to drain excess oil. Repeat until all the meat has been fried.
7. Serve with potato salad or mash potato, salad and sauerkraut. Or with chips and peas (if adding lemon, drizzle over pork lion).

The method is the same for chicken or veal schnitzels. My schnitzel recipe is not only a traditional and well-loved German food recipe, this is also an illustrated guide to show you how get the best results cooking a German Schweineschnitzel (pork. German Pork Schnitzel - crispy and juicy schnitzel made with thin pork loin cutlets, lightly breaded and fried to golden perfection. Pure comfort food at it's best! In Germany, Schnitzel is usually made of pork, although turkey, chicken and veal are also common.

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