Spicy German Pork Schnitzel with a Secret Ingredient 香辣德国炸猪排 | German Pork Schnitzel Recipe

pork loin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is leaner, while pork shoulder is more affordable.

bread crumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Panko offers a lighter texture, while crushed crackers are often cheaper.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, and margarine is often less expensive.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: rice

Sweet potatoes are healthier, while rice can be cheaper.

Toast Sichuan peppercorns and transfer to a mortar.

Grind the Sichuan peppercorns until fine.

Cut the pork loin into 1 cm slices.

Trim off extra pork skin and fat from the slices.

Place the first layer of plastic wrap on a surface and put the meat in the middle.

Add a second layer of plastic wrap on top of the meat.

Pound the meat until it is nicely thin.

Season one side of the meat with salt, black pepper, and ground Sichuan peppercorns.

Flip the meat and repeat the seasoning on the other side.

Set the seasoned pork aside and repeat the procedure for the remaining slices.

Prepare the coating: smooth out all-purpose flour on a plate and bread crumbs on another plate.

Crack 2 large eggs into a bowl and whisk well.

Dredge the pork in the flour, covering both sides and shaking off excess flour.

Dip the floured pork into the egg wash, ensuring both sides are coated.

Coat the pork in bread crumbs, pressing to adhere on both sides.

Heat oil in a skillet on high heat, ensuring there is enough oil for the meat to float.

Check the oil temperature using a wooden chopstick.

Fry the pork in batches of two, avoiding overcrowding the pan.

Fry for about 2 minutes on each side until golden brown.

Transfer the fried schnitzels to a plate lined with paper towels to drain excess oil.

Continue frying the remaining schnitzels.

Serve with lemon wedges and garnish with parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens