German Pork Schnitzel

How to Cook German Pork Schnitzel

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1. Put each pork steak between two sheets of cling film and beat it out with a rolling pin or the flat of a heavy pan until it is an even 4 mm thick. Work from the centre outwards.

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2. Pat the cutlets completely dry and season both sides with the salt and pepper.

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3. Set out three shallow dishes: flour, egg and milk, breadcrumbs.

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4. Coat each cutlet in flour and shake off every loose speck, then egg, letting the excess run off, then lay it in the crumbs and press only lightly. A heavy press glues the coating to the meat and it will not puff.

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5. Heat the fat in a wide frying pan to about 170°C / 340°F — it should be at least 1 cm deep.

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6. Slide in one schnitzel and immediately begin swirling the pan so fat washes over the top. Cook 2 minutes.

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7. Turn once and cook 1 1/2 minutes more, still swirling, until both sides are even gold and the coating has lifted.

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8. Drain briefly on a rack, salt lightly, and cook the rest. Do not stack them.

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9. Serve at once with lemon, parsley and potatoes.

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Keep an Eye on These

1. Enough fat to swirl. A dry pan gives you a breaded chop, not a schnitzel.
2. Press the crumbs lightly. This is the step everyone gets wrong.
3. Fry to order and serve immediately — a schnitzel goes soft within minutes.

On the Table Alongside

German potato salad · A cold pilsner · Cucumber salad

Sides from the same cuisine on this site: Gurkensalat, Rye Bread, Vollkornbrot.

Leftovers

Best immediately. Refrigerate up to 2 days and recrisp at 200°C / 392°F fan for 8 minutes.

The Numbers per Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: an ingredient listed without an amount is not counted, so the figures run low; garnishes, greasing and other items with no amount are not counted. How the figures are worked out.