German Pork Schnitzel | Christopher Kimball’s Milk Street

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In Frankfurt, we learned the secret to crisp, juicy German pork Schnitzel

German Pork Schnitzel

40 minutes

German Pork Schnitzel

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

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