Perfectly cooked golden brown crust, garnished with a little lemon.
Outside of Bratwurst, Schnitzel might be one of the most well known of German foods. Originating in Vienna, which was supposedly borrowed from Milan, the schnitzel has become one of the most ubiquitous foods of Germany. I think it may be one of the only things, besides wurst, found all over Germany. Most Germans would use pork but veal is also used, mostly in restaurants. Typically it is just a boneless cutlet, breaded and lightly fried in oil and butter and topped with lemon slices and wedges and parsley. So simple, yet satisfying. This version uses a bone in veal or pork chop that has been pounded until thin and breaded. The best way to serve this is with a simple salad and some boiled potatoes tossed in butter and parsley, and a nice Munich lager.
Schweinskottelet “Wiener” Art
pork chop schnitzel
SERVES TWO
2 bone in veal or pork chops, weighing about 12 – 14 ounces each
2 cups all purpose flour
4 eggs, beaten
2 cups fine bread crumbs
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon dried marjoram leaves
1 lemon, cut into ½ inch thick slices, seeds removed
1 ½ cups canola oil
2 tablespoons unsalted butter
First you want to pound the chops to make cutlets. Take a cutting board and lay plastic wrap over it. Place a chop down and cover it with plastic wrap. Using a meat mallet, lightly pound the chop so that it is even all around. Flip the chop over and continue to pound until the whole chop is as thin as a cutlet, about ¼ inch thickness. Do this to the remaining chops.
Once you have all the chops pounded you need to bread them. Take three bowls, large enough to fit the chops into, and keep them separate. Add the flour, salt, pepper, and marjoram to one bowl. Add the beaten eggs to the second bowl. Add the bread crumbs to the third bowl. You want to keep your bowls in this order. Now for the breading.
Take the chop and place in the flour, coating both sides well. Next, dip the chop into the egg on both sides and remove to the bowl with the bread crumbs. Coat both sides with the bread crumbs and place on a plate while you do the others.
Once you have all the chops breaded you can begin frying. If you’re serving this with something else you want to have it ready because the cooking time here is pretty short. You can turn your oven on to 250º and place them in there for a short period of time. Just make sure they’re not in the oven too long. They don’t hold well.
Using a large cast iron skillet or frying pan, heat up the oil first. Allow the oil to heat for a few minutes. If you have a candy thermometer you can check the oil. Once it is at 300º F you’re ready to go. If you don’t have a thermometer just take a little piece of bread crumb and drop it into the pan. If it starts to sizzle then it’s ready. Add the butter and the chops, one at a time until you can’t fit anymore in the pan, being careful not to crowd the pan. If you put too many in at the same time the oil will cool too fast and the schnitzels will come out greasy. Fry the schnitzel on one side for about 3 – 4 minutes. Using tongs, carefully lift it up. If it is golden brown, turn them and continue to cook for another 3 – 4 minutes.
Garnish with the sliced lemons and serve.
