How To Make German Pork Schnitzel At Home

pork loin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

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

butter

🥗Healthier: olive oil

💰Cheaper: margarine

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

Prepare the sauce by heating butter in a pan.

Add chopped onions and sauté until translucent.

Stir in tomato paste and roast it slightly.

Add chopped bell pepper, pickled cucumbers with juice, pepper flakes, sugar, and a tablespoon of apple cider vinegar.

Cover the pan and let the sauce simmer for about five minutes.

Check the sauce temperature and add fresh white pepper to taste.

Prepare the schnitzel by pounding it to about 3/4 inch thickness using a plastic bag to avoid mess.

Season one side of the schnitzel with salt and pepper.

In a bowl, whisk together an egg and a shot of milk.

Heat canola oil in a pan until shimmering, ensuring there is enough fat for frying the schnitzel.

Dip the schnitzel into the egg mixture, then coat with breadcrumbs, ensuring even coverage.

Fry the schnitzel in the hot oil, turning it over when the sides show the oil rising.

Adjust the heat if the breadcrumbs start to burn, and monitor the schnitzel for even cooking.

If cooking multiple schnitzels, clean the pan between batches to prevent burning.

Serve the schnitzel with the prepared sauce and adjust seasoning to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens