German Pork Schnitzel

Method

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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 170C — 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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Chef’s Tips

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

Pairing Suggestions

• German potato salad
• A cold pilsner
• Cucumber salad

Storage & Reheating

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

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.