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Milk Street Bowtie German Pork Schnitzel

German Pork Schnitzel

4 Servings

40 minutes

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During a visit to Berlin, we learned that the coating for authentic German pork Schnitzel, or Schweineschnitzel, is dry breadcrumbs made from kaiser rolls, which are extremely fine-textured. For ease, we developed this recipe using store-bought plain dry breadcrumbs, but if you’d like to make kaiser crumbs, which are a touch sweeter, wheatier and fresher tasting than prepared breadcrumbs, see the instructions below. Indian ghee (clarified butter) is a counterintuitive ingredient for Schnitzel, but adding just a small amount to the frying oil adds richer, fuller flavor; look for ghee in the refrigerator case near the butter or in the grocery aisle alongside the coconut oil. If you cannot find it, the Schnitzel still is tasty without. To fry the cutlets, we use a large Dutch oven instead of a skillet; the pot’s high walls safely contain the hot oil and reduce splatter on the stovetop. To test if the oil is at the correct temperature, an instant or deep-fry thermometer is best. Lingonberry preserves and lemon wedges are classic Schnitzel accompaniments.

4

Servings

Tip

Don’t use a heavy hand when pounding the tenderloin. A lighter touch works best to flatten the cutlets to a ⅛-inch thickness without inadvertent tears. After breading the cutlets, fry them right away; if left to stand, the coating won’t puff properly. Finally, when frying the cutlets, don’t crowd them in the pot or they will brown unevenly. Depending on the dimensions of the cutlets and the diameter of your pot, the pieces may need to be fried one at a time.

40 minutes

1 cup all-purpose flour
2 large eggs
1 tablespoon plus 2 cups grapeseed or other neutral oil
1 cup plain dry breadcrumbs (see headnote)
1¼ pound pork tenderloin, trimmed of silver skin
Kosher salt and ground black pepper
2 tablespoons ghee (optional)
Lingonberry preserves, to serve (optional)
Lemon wedges, to serve
Ingredients
  • 1

    cup all-purpose flour

  • 2

    large eggs

  • 1

    tablespoon plus 2 cups grapeseed or other neutral oil

  • 1

    cup plain dry breadcrumbs (see headnote)

  • pound pork tenderloin, trimmed of silver skin

  • Kosher salt and ground black pepper

  • 2

    tablespoons ghee (optional)

  • Lingonberry preserves, to serve (optional)

  • Lemon wedges, to serve

Directions

German Pork Schnitzel

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Reviews
Tricia S.
June 16, 2022
Don't forget the squeeze of lemon
I've traveled to Germany and Austria many times, and this recipe gets the flavors and texture done. Inexpensive boneless sirloin chops, trimmed and pounded, are delcious. Panko ground in the food processor makes great fine breadcrumbs.
William H.

In the TIP you state: "After breading the cutlets, fry them right away; if left to stand, the coating won’t puff properly.", yet after breading the cutlets in step 3, you don't start to heat the cooking oil until step 4. In order to fry them right away, shouldn't you have already heated the oil prior to breading the cutlets, or is the amount of time spent heating the oil inconsequential (maybe you just didn't want them to sit a substantial amount of time, like you might let breaded chicken parts rest in the fridge before frying)? Thank you.

Lynn C.

Hi William -

It's fine to let them sit while the oil heats. As you mentioned, we just don't want them to sit for 1/2 hour - 1 hour like we sometimes do for other breaded cutlets or pieces.

Best,
The Milk Street Team

Nathan D.

What is the purpose of step six?

Lynn C.

Hi Nathan -

The instructions in Step 6 are there in case you want to make your own Kaiser roll breadcrumbs, which are the type of breadcrumbs used in the version we had in Germany. If you don't want to make your own, just use 1 cup of store-bought plain dried breadcrumbs and skip Step 6.

Best,
The Milk Street Team

David K.

If using chicken instead of pork, how would you change the instructions and which part of chicken you'd use?