When I set out to create a schnitzel recipe, I learned a lot about different kinds of schnitzels made in different areas of the world. Schnitzel typically refers to any breaded and fried cutlet, while Wiener schnitzel specifically uses veal and is a traditional Austrian dish. Both are prepared similarly but with different meats. This recipe is so simple and I have found the technique also works with beef and chicken. I love how versatile this recipe is!
How to Store and Reheat
Store leftover schnitzel in an airtight container in the refrigerator for up to 2 days. You can also freeze it for longer-term storage, where it will remain safe to eat for up to 2-3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven for 5-7 minutes, or until warmed through.
Serving Suggestions
Traditional accompaniments for pork schnitzel include potato salad, cucumber salad, or a side of lingonberry jam and rice. I personally love this German potato salad for a lighter take on a classic side! You can, of course, also top your schnitzel with some gravy as the Germans do!
How to Make Schnitzel Step by Step
Pound the Pork: Pound each of 4 boneless pork chops with a meat mallet or rolling pin until they are about ¼-inch thick. This step ensures even cooking and tenderness. Season both sides of each piece of meat with salt and pepper. Dredge the Pork: In three separate shallow dishes or bowls, set up a breading station. Place the 1 cup of all-purpose flour in one, whisk 2 large eggs in another, and put 2 cups of fine breadcrumbs in the third. This will make it easier to coat the meat evenly. Dredge each pork chop in the flour, shaking off any excess. Dip the Pork: Dip the floured meat into the beaten eggs, allowing any excess to drip off. Coat the Pork: Coat each pork chop evenly with the bread crumbs, ensuring a thorough coating, but do not press the crumbs onto the meat. Set aside. Fry the Pork: In a large skillet, heat approximately 1-2 inches of vegetable oil over medium-high heat to a temperature of 350°F. Gently place 1-2 breaded pork chops into the hot oil. Fry for approximately 2 minutes on each side, or until they achieve a golden brown and fully cooked appearance. Ensure the internal temperature reaches 145°F. Drain and Serve: As each schnitzel is done, remove it from the skillet and place it on a plate lined with paper towels to drain any excess oil. To keep them warm while you finish frying the rest, you can place them on a baking sheet in a warm oven (around 200°F). Serve the schnitzel hot, garnished with lemon wedges.
