German Pork Schnitzel (Schweine Schnitzel)

Step 1

Place the pork chops, (one at a time) in between two pieces of parchment or plastic wrap, and then pound them out until they are no thicker than 1/4 inch using the flat side of a meat mallet. Season both sides with salt and pepper.

Step 2

Prepare a simple breading station with three bowls. Fill one with the flour and salt, the second one with the three eggs, and the last one with the breadcrumbs. Bread the pork schnitzel by dipping each pounded-out pork chop into the flour, then submerging it in the egg mixture, and finally dredging it in the breadcrumbs. Make sure the schnitzel is fully breaded.

Step 3

Set the breaded schnitzel aside until you are ready to fry it. Prepare any garnishes or side dishes at this point such as spaetzle noodles, potato salad, or simple green salad.

Step 4

In a large frying pan, heat the cooking oil to about 330 F or until a wooden spoon handle held in the oil lets out tiny air bubbles. Heat enough oil to shallow fry the schnitzel. Carefully place the schnitzel in the hot oil, and immediately swish the pan to ensure it 'swims' freely. Cook for 2-3 minutes on each side or until the edges start to turn golden brown.

Step 5

Remove the fried pork schnitzel from the oil, and pat dry any excess oil with a paper towel or clean linen cloth. Serve immediatly with lemon wedges and parsely!