When I sat down to think about what I wanted my first recipe to be that I post, I wanted to post one that was close to my heart and one that has been passed down through my family. I instantly thought of this authentic schnitzel. My heritage is largely German and I still have family members living in the Bavarian region to this day. Last summer on a trip to visit these relatives, I had the opportunity to spend some time in the kitchen with my great aunt, Anni (I will refer to her as Tante Anni as “Tante” means aunt in German).
Tante Anni wanted to make my mom and I a nice traditional German meal which naturally led her to cook schnitzel for us. For those of you who don’t know, schnitzel is a very thin slice of pork chop that is coated in flour or breadcrumbs and pan fried until crispy. It is wonderfully simple yet sinfully delicious. The recipe itself only calls for basic ingredients which you may already have in your pantry as you read this.
A word of advice from my Tante Anni to me to you- use the freshest pork you can find. The pork is a star in this dish and is not covered up by anything other than salt, pepper and breadcrumbs. So choose nice looking meat with an expiration date off in the future.
So here we have it then, authentic bavarian schnitzel just the way my Tante Anni taught me. The only alteration I made to the recipe was in using olive oil and butter to pan fry the porkchops instead of the straight butter that Tante Anni used. I’m a bit too health conscious to just allow myself THAT much butter intake. Plus, I kind of can’t resist using olive oil anyways…
Prep time: 40 minutes, Serves 4
- 1 lb. thin cut pork chops
- 1 cup flour
- 2 cups plain breadcrumbs
- 2 eggs
- Salt and pepper to taste
- 6 tbs olive oil
- 3 tbs butter
- Prepare the pork chops by trimming off excess fat from the meat.
- Prepare three bowls. In one bowl place the flour and in another the breadcrumbs. In a third dish, whisk two eggs until well blended. Add in salt and pepper to egg mixture. (Salt and pepper amounts can vary depending on your taste, but for my dish I used 1 tsp. of salt and 1/4 tsp. of pepper)
- With the pork trimmed and the eggs beaten, coat both sides of each pork chop in flour. Shake off any excess flour.
- Take the floured pork chops and submerge them in the egg mixture. Be sure that both sides are completely covered in egg before removing (If pork is not entirely covered with egg, the breadcrumbs will not properly stick to the pork chop).
- Finally, place the flour and egg covered pork chop in the breadcrumbs. Cover pork chop entirely in breadcrumbs and lightly press the crumbs into the pork on each side. Shake off any excess breadcrumbs.
- Place a medium to large skillet over medium heat and add 2 tbs. olive oil and 1 tbs. butter. Once the pan is hot, place pork chops in the pan and let cook for approximately 2-3 minutes per side or until golden brown.
- Once pork is cooked, place on a wire rack to allow excess oil to drain from the pork.
- Repeat step 6 adding in the additional oil and butter as needed until all pork is cooked through and golden brown. (Note that the pork will not brown properly if there is not enough oil or butter in the pan. When I tested this recipe, I used 6 tbs. olive oil and 3 tbs. butter but you may need more or less depending on the amount of pork you are cooking).
Suggested serving: Continue the authenticity by serving with small buttered potatoes and your favorite beer (preferrably a German one)