Schweineschnitzel

Authentic German Schweineschnitzel Recipe with Pork, Breadcrumbs, and Lemon

Region / culture: Germany | Preparation time: 15 minutes | Cooking time: 4-6 minutes | Servings: 4

Introduction

Schweineschnitzel is a classic German dish made with thinly pounded veal chops, coated in breadcrumbs, and fried until crispy. It is a popular dish in Germany and is often served with a slice of lemon on the side.

History

The origins of Schweineschnitzel can be traced back to Austria, where it is believed to have been inspired by the traditional Wiener Schnitzel. Over time, the recipe has evolved to include variations using pork instead of veal, which is where the name "Schweineschnitzel" comes from.

Ingredients

4 thin boneless pork chops or veal chops
0.5 cup of oil (preferably olive oil)
0.75 cup of fine breadcrumbs
2 eggs
salt and pepper
2 lemons
Have fun

How to prepare

Heat the oil in a large skillet over medium-high heat.
Place each chop between two sheets of plastic and pound with the smooth side of a meat tenderizer until thin (0.25" - 0.38").
Beat the two eggs in a wide bowl.
Spread the bread crumbs onto a plate or flat surface. Season each cutlet with salt and pepper.
Dip both sides of the meat into the beaten eggs to coat.
Coat the entire cutlet with the bread crumbs.
Place the coated cutlet in the hot oil and cook on both sides until golden brown, approximately 1-2 minutes per side.
Serve each cutlet with half a lemon on the side.
Your dish is now ready.
I said you are done!
I said you were done!

Variations

Substitute veal chops with pork chops for a traditional Schweineschnitzel.
Add herbs or spices to the breadcrumbs for extra flavor.
Serve the schnitzel with a creamy mushroom sauce or a squeeze of fresh lemon juice.

Cooking Tips & Tricks

Make sure to pound the veal chops thinly and evenly to ensure they cook quickly and evenly.

- Use a meat tenderizer to pound the chops, or place them between two sheets of plastic wrap and use a rolling pin.

- Be careful not to overcook the schnitzel, as it can become tough and dry.

- Serve the schnitzel immediately after frying to maintain its crispy texture.

Serving Suggestions

Serve Schweineschnitzel with a side of potato salad, cucumber salad, or sauerkraut. Pair it with a cold beer or a glass of Riesling wine for an authentic German dining experience.

Cooking Techniques

Pound the veal chops thinly and evenly.

- Coat the chops in beaten eggs and breadcrumbs before frying.

- Fry the schnitzel in hot oil until golden brown and crispy.

Ingredient Substitutions

Substitute veal chops with pork chops for a more budget-friendly option.

- Use panko breadcrumbs instead of fine breadcrumbs for a crispier coating.

- Use chicken breasts or turkey cutlets for a lighter alternative.

Make Ahead Tips

Pound the veal chops and coat them in breadcrumbs ahead of time.

- Store the coated chops in the refrigerator for up to 24 hours before frying.

- Fry the schnitzel just before serving for the best results.

Presentation Ideas

Serve Schweineschnitzel on a bed of mixed greens for a colorful presentation. - Garnish the schnitzel with fresh herbs, such as parsley or chives. - Serve the schnitzel with a wedge of lemon on the side for squeezing over the meat.

Pairing Recommendations

Pair Schweineschnitzel with a side of German potato salad and a cold beer.

- Serve the schnitzel with a glass of Riesling wine or a refreshing Radler (beer mixed with lemonade).

- Finish the meal with a slice of Black Forest cake or apple strudel for a sweet treat.

Storage and Reheating Instructions

Store any leftover schnitzel in an airtight container in the refrigerator for up to 2 days.

- Reheat the schnitzel in a preheated oven at 350°F for 10-15 minutes, or until heated through.

- Avoid reheating the schnitzel in the microwave, as it may become soggy.

Nutrition Information

Calories per serving

Each serving of Schweineschnitzel contains approximately 400 calories.

Carbohydrates

Each serving of Schweineschnitzel contains approximately 15 grams of carbohydrates.

Fats

Each serving of Schweineschnitzel contains approximately 20 grams of fats.

Proteins

Each serving of Schweineschnitzel contains approximately 30 grams of proteins.

Vitamins and minerals

Schweineschnitzel is a good source of iron, vitamin B12, and zinc.

Alergens

Schweineschnitzel contains eggs and wheat (breadcrumbs), which may be allergens for some individuals.

Summary

Schweineschnitzel is a high-protein dish that is relatively high in fats and calories. It is a good source of iron and vitamin B12.

Summary

Schweineschnitzel is a classic German dish made with thinly pounded veal chops, coated in breadcrumbs, and fried until crispy. It is a delicious and satisfying meal that is perfect for a special occasion or a cozy night in. Serve it with traditional German sides and enjoy a taste of Germany at home.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Schweineschnitzel. It was a warm summer day, and I was rummaging through an old cookbook that had been passed down to me from my own grandmother. As I flipped through the pages, I stumbled upon a worn and tattered piece of paper tucked between the pages. Intrigued, I carefully unfolded it and read the faded handwriting that detailed the ingredients and instructions for making Schweineschnitzel.

Growing up in a small village in Germany, I had always been surrounded by the delicious aromas of traditional German cuisine. My mother was an excellent cook and had taught me many recipes over the years, but Schweineschnitzel was not one of them. I had heard of it before, of course, but had never had the opportunity to taste it or learn how to make it myself.

Determined to expand my culinary skills and try something new, I decided to give the recipe a try. I gathered the necessary ingredients – thin slices of pork, flour, eggs, breadcrumbs, salt, and pepper – and set to work in the kitchen. As I pounded the pork slices thin and coated them in the breadcrumb mixture, I could feel a sense of excitement and anticipation building within me.

The scent of the pork sizzling in the hot oil filled the air, and I couldn't help but smile as I flipped the schnitzel over and watched it turn a golden brown color. The aroma was intoxicating, and I knew that I was on to something special.

As I plated the Schweineschnitzel and took my first bite, I was transported back to my childhood in Germany. The flavors were rich and savory, the meat tender and juicy. It was a taste of home, a taste of tradition, and I knew that I had stumbled upon a recipe that would become a favorite in my own kitchen.

Over the years, I have made Schweineschnitzel countless times, perfecting the recipe and adding my own personal touches along the way. I have shared it with friends and family, passing on the tradition of this delicious dish to the next generation. Each time I make it, I am reminded of that warm summer day when curiosity led me to discover a new and exciting recipe that would become a staple in my cooking repertoire.

As I sit here now, reflecting on the journey that led me to this recipe, I am filled with gratitude for the culinary heritage that has been passed down to me. I am grateful for the lessons learned in my mother's kitchen, for the memories made around the dining table, and for the joy that cooking has brought to my life.

And so, I will continue to cook and create, to explore new recipes and flavors, and to share the gift of good food with those I love. For me, cooking is more than just a hobby – it is a way of connecting to my past, preserving tradition, and creating memories that will last a lifetime. And Schweineschnitzel will always hold a special place in my heart, as the recipe that sparked my curiosity and led me on a delicious culinary adventure.