Bring Germany to your kitchen with this generational recipe. From our plate to yours, enjoy delicious schnitzel that will have you unable to wait to make it again.
When we left Germany, we wanted to be able to bring our recipes with us. Nothing does that better then making our own spice blend to help bring this traditional schnitzel recipe to life. I hope you enjoy this meal as much as our family does!
4 pork tenderloins, or boneless chops
2 eggs, beaten
1 small hand full of water (not exact, but that's how I've always done it)
1/2 cup plain flour
1-2 tablespoons Pamelas Apothecary Schnitzel Bitzel Spice Blend
1 teaspoon salt
1/4 cup panko bread crumbs
1 cup bread crumbs
Oil for frying (recommended: canola)
Lemon juice (to taste)
To prepare the pork, place them in a plastic bag (or between two layers of plastic wrap), and using the smooth side of the meat mallet, hammer each piece until they are uniform, and relatively thin. (abt 1/4 inch)
Lightly beat the eggs with a fork, in a large, shallow bowl, and add the handful of water. Beat again.
Put the flour into another shallow bowl. Add half the Schnitzel Bitzel blend and half the salt to the flour.
In a third shallow bowl, add the panko, breadcrumbs, and the rest of the schnitzel bitzel fix and salt. Mix well.
Line up the bowls in this order. Flour, egg, breadcrumbs.
Heat the oil in a large skillet over medium-high heat. Add enough oil so that the pork will float. Wait until the oil is hot! You can test this by tossing a breadcrumb into the oil. If it immedeatly starts to bubble and pop, you're ready.
Working quickly, cover the meat in the flour, egg, and 'fix' one at a time. Add to the skillet but do not over crowd the pan. If you have to work in batches, be sure to not let your uncooked pork sit in the coating or you will not have crispy schnitzel.
Fry one side until golden brown or a slightly darker brown, depending on preference. Flip over to fry the other side and add a little bit of lemon juice over the schnitzel while frying. Flip one more time to recrisp the side of the schnitzel you put lemon juice onto.
Once both sides of the schnitzel are golden brown, transfer to a plate lined with paper towels.
This schnitzel goes great with french fries, German potato salad, boiled potatoes, or cucumber salad.
Got leftovers? Refry them the next day and slide it between a hoagie with mayo, lettuce, and pickle for a delicious schnitzel sandwich!