Follow these Instructions to make your perfect crispy pork Schnitzel or original Wiener Schnitzel (Schnitzel Viennese) the way my German grandmother taught me.
2Boneless pork chops or veal chops(roughly 250g - 300g each)
150gflour
2eggs
50mlmilk(almond milk as dairy free alternative)
300gbread crumbs
¼teaspoonnutmeg
Salt
Pepper
Frying oil and/or clarified butter
1Lemon
Instructions
Prepare the Meat
Remove the fat on the outside of the veal or pork chops. Most of the time, the meat is cut about 1 inch thick, which is a bit too thick for our purpose. Cut it in half horizontally, into about ½ inch thick slices.
Place one piece of meat at a time on a board and flatten the meat using a meat tenderizer or the bottom of a pan. The meat should be roughly 2 mm thick.
The Breading
Prepare the egg mix, by whisking eggs, nutmeg and milk together.
You will need 3 containers to set up your Schnitzel Breading Line. Each of them roughly as large as one Schnitzel, you can use deep plates for example. Add flour to the first container, the egg mix to the second and bread crumbs to the third.
Season each Schnitzel on one side with some salt and pepper.
Coat the Schnitzel in flour on both sides. The flour coat ensures that the breading sticks well to the meat.
Cover the Schnitzel with egg mix by dipping it into the bowl with the egg. Make sure, no dry spots are left.
Next, bread the schnitzel. Place the floured and egged Schnitzel in the bread crumb bowl on one side first and then flip it around. Repeat the process for both sides. On the second round, push the schnitzel gently into the crumbs. There shouldn't be any wet spots meat visible on the Schnitzel.
How to fry the Schnitzel
Place your pan on the stove and fill it with oil, about 1 inch high. Add some butter or better clarified butter (Ghee) for better taste. Set the temperature to medium high and let the oil heat up. There should be enough oil in the pan so the Schnitzel floats in oil and does not touch the bottom of the pan for an evenly golden crust.
Let one Schnitzel slowly slide into the hot oil. You should hear a sizzling sound as you give the meat into the pan and the oil should start to bubble. When the outside corners start to turn golden, flip the Schnitzel around.
Fry until crispy and gold-brown all around. The crust of the Schnitzel should have some bubbles.
Remove the Schnitzel from the panand place it on kitchen paper towel to remove excess fat. Repeat the process with the remaining Schnitzel. If you make more than four, you may have to replace the frying fat for even browning and to avoid burnt bread crumbs on the crust.
Serve sides of your choice and with a slice of lemon. Drizzle the fresh lemon jiuce on the schnitzel crust.
Notes
Recommendations for the Meat
Whether you opt for veal or pork, I recommend meat from the pork loin or veal loin, instead of meat from the leg (topside), which is commonly sold as Schnitzel meat.
The boneless pork or veal chops should be roughly 250g - 300g. After removing the fat rim, they are being cut in half against the meat grain (horizontally). That gives 2 pieces of meat for 2 Schnitzel of roughly 120g - 140g each per pork/veal chop.
Additional meat options are chicken or turkey breast. Be careful when tenderizing (flattening) the meat. The grain is less dense and will fall apart quicker than pork or veal.
Find additional tips and detailed instructions in the blog post above!