German Schnitzel by Lisa Smith
- 8 pork scaloppini
- Salt and pepper
- 5 eggs
- Plain bread crumbs (I used Progresso)
- 2-3 cups of corn oil (I used Mazola)
- Take your pork scaloppini out and let them thaw. This recipe won’t work if they’re frozen.
- In a medium sized bowl, whisk together the five eggs. You may need more later.
- On a large plate pour out 2-3 cups of bread crumbs. You may need more later for this as well.
- On another plate, put a thin layer of bread crumbs. This plate is for the finished breaded pork, and the bread crumbs are to ensure the meat will not stick to the plate.
- Once your pork is completely thawed, salt and pepper each side.
- Take a single slice of pork, dip and cover it in the whisked egg. Allow any excess egg to drip off.
- Transfer it onto the bread crumbed plate, covering the entire thing with crumbs. When you’ve covered it and pushed down the crumbs to ensure they stick, pick up the pork and allow any extra crumbs to fall back onto the plate.
- Transfer the pork to the third and final plate.
- Repeat this process, until you’ve finished with all your pork scaloppini.
- In a large pot, pour 2-3 cups of corn oil or until you have about ½ inch on the bottom of your pot. On medium heat allow this to get hot. Prepare a clean plate with paper towels next to your stove. The paper towels are there to suck up any extra oil from the finished schnitzel.
- Once your oil is hot, add your breaded pork. Be careful: oil does start to pop and can burn you. Do not flip it until the bottom side is a darker gold color. Turn it over to the other side and let it cook until it matches the color of the top. This can happen pretty quickly, so don’t leave it out of your sight.
- Take your schnitzel out of the pot, and transfer it to a plate with paper towels. And continue doing this with all your breaded pork.
- Make your favorite potato salad, or bake up some French fries, add a lemon slice to your schnitzel, and ENJOY!
One of my favorite German dishes! It can be a bit messy the first time around, but the taste will make all the mess worth it. Delicious, especially with a fresh slice of lemon.