Today on The Stay at Home Chef
I'm showing you how to make
Authentic German Schnitzel
My grandmother is a full flooded German
so I grew up eating all sorts of different
authentic German foods
Today I'm going to show you how to make a
pork schnitzel
not to be confused with weiner schnitzel
which is made with veal.
You can use the same recipe with veal
but today we are using boneless pork chops.
Lay your pork between two pieces of plastic
wrap
and then use a meat mallet to pound it out
until it's about 1/4 inch thick
This recipe makes 4 schnitzels
so once they're all pounded out
then you want to season them with a little
bit of salt
and pepper and make sure you do both sides
Once your pork is all seasoned it's time
to set up our dipping stations.
Schnitzel is covered in this amazing crusty
breading shell
that's super easy to make and it's also super
delicious.
You'll need 3 shallow dishes and I like to
use pie plates.
In the first one you'll add in about
1 cup of all purpose flour
In the second one you'll whisk together 2
eggs
and 1 tablespoon of lemon juice
and that is my secret ingredient to a good
schnitzel
And in the third one add in 1 cup of plain
bread crumbs
Now before we bread our schnitzel
we'll want to get our frying pan ready
Pour about 1/4 inch of vegetable oil
into a large heavy skillet and get it
heating to about 350 degrees Fahrenheit
Now we're ready to start dredging our pork
Start in the flour
and make sure it gets a nice coating
then it goes into the egg mixture
and get coated in that as well
And then last, the bread crumb mixture.
Then we're going to take these on over
to the stove and fry them up.
You'll want to fry them for about 3 to 4 minutes
per side
The pork needs to be cooked to an internal
minimum
temperature of 145 degrees Fahrenheit
Use a meat thermometer to ensure 100% accuracy.
After 3 to 4 minutes
give it a gentle flip and then fry it on the
other
side for another 3 minutes.
Now you don't want to over crowd the pan
which is why I work in batches of two.
Once the pork is all the way cooked through
you are ready to eat.
Serve it up hot with some lemon slices
and a little bit of freshly chopped parsley.
Thanks for watching!
You can find the full written recipe in the
video description
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