Granny's German Schnitzel

4.92 from 24 votes

This Authentic German Schnitzel recipe has been passed down for generations and includes our family's secret ingredient that adds just a touch more flavor.

Prep Time10

Cook Time10

Total Time20

Course: Main Dish

Cuisine: German

Keyword: Schnitzel

Servings: Servings

Author: Rachel Farnsworth

Ingredients

4 boneless pork or veal chops
1 teaspoon salt
1/2 teaspoon black pepper
1 cup all-purpose flour
2 eggs
1 tablespoon lemon juice
1 cup plain bread crumbs
2 cups Vegetable oil for frying
Lemon slices for garnish

Instructions

Trim any unwanted fat from 4 boneless pork or veal chops.
Place the pork or veal chops between two layers of plastic wrap on a countertop. Using a mallet, pound the chops until they are 1/4-inch thick. Season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper.
Add 1 cup all-purpose flour to a shallow dish. In another shallow dish, whisk together 2 eggs with 1 tablespoon lemon juice. Add 1 cup plain bread crumbs to a third shallow dish.
Pour 2 cups Vegetable oil into a large 11 to 12-inch skillet to a depth of about 1/4 inch. Heat the oil to 350 degrees Farhenheit over medium-high heat, adjusting the heat source as needed to maintain temperature.
Dredge each chop in the flour, ensuring it's fully coated. Then, dip it into the egg mixture, and finally, coat with bread crumbs.
Fry the chops in the hot oil for 3 to 4 minutes on each side or until they reach an internal temperature of 145 degrees F, and are browned and crisp. Depending on the size of your skillet, you may need to work in batches to avoid overcrowding.
Serve hot, garnished with Lemon slices or wedges.

Video

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Notes

Jägerschnitzel Mushroom Gravy

Ingredients:

2 tablespoons butter
8 ounces sliced mushrooms
2 tablespoons flour
1 cup chicken broth
1 cup milk

Instructions:

In a medium saucepan, melt the butter over medium heat.
Add the sliced mushrooms to the pan and cook for about 5 minutes, or until they are softened and browned.
Sprinkle the flour over the mushrooms and stir to coat them evenly.
Slowly pour in the chicken broth and milk, stirring constantly to prevent lumps from forming.
Increase the heat to high and bring the gravy to a boil. Reduce the heat to low and simmer for 10-15 minutes, or until the gravy has thickened to your desired consistency.
Serve the mushroom gravy over schnitzel. Enjoy!

Nutrition