Founder of @Umami Sans Frontiรจres
For 4 People
1/ Place the pork between two sheets of parchment paper, and use a frying pan or meat mallet to pound it evenly to about 5 mm thick.
๐ก This is a key step for a tender and well-cooked Schnitzel.
2/ Lightly season both sides of the meat with salt and pepper.
3/ Coat the pork in this order: first in flour, then in beaten egg, and finally in fine breadcrumbs.
4/ Heat oil in a frying pan over medium to medium-high heat. Shallow-fry the pork for 2โ3 minutes on each side until golden and crispy. You can add a bit of butter during cooking for extra flavor.
5/ Drain off any excess oil and plate the Schnitzel. Serve with a wedge of lemon.
๐Side Dishes (Best prepared before frying the Schnitzel)๐
๐ซ Butter-Sautรฉed Green Peas
1/ Boil 300โ400g of frozen green peas in salted water for 1โ2 minutes (2โ3 minutes if using fresh peas).
2/ Drain well using a colander.
3/ In a frying pan, melt some butter over low to medium heat.
4/ Add the peas and sautรฉ for 2โ3 minutes.
5/ Season with a little salt and sugar, and add black pepper to taste if you like.
๐ฑ White Asparagus
For instructions on how to cook white asparagus, please refer to the recipe below. ๐White Asparagus with Ham and Hollandaise from Germany๐ฉ๐ช
๐ฅ Herb Yogurt Sauce
1/ Peel and finely chop a hard-boiled egg.
2/ Mix it with chopped herbs (such as parsley, dill, etc.), 100g of sour cream, 150g of yogurt, 1 teaspoon of mustard, salt, and 3/ pepper.
4/ Optional: finely chopped garlic can also be added for extra flavor.
๐Our Familyโs Tips for the Perfect Schnitzel๐
โญ๏ธ Make the meat extra tender: The day before cookingโor at least two hours in advanceโsoak the pork in a mixture of 1 teaspoon of salt, 1 teaspoon of sugar, and 4 tablespoons of water. Let it rest in the fridge. It takes a bit of planning, but the result is incredibly tender pork. Highly recommended! ๐
โญ๏ธ Pound it thin!: In German households, itโs standard practice to pound the meat until itโs nice and thinโabout 5 mm.
Many people even use the bottom of a pot to do this ๐
A thin, even cut helps the meat cook quickly and evenly, and gives you a beautifully crisp coating.
โญ๏ธ Use fine breadcrumbs: In Germany, finely ground breadcrumbs are commonly used for Schnitzel.
They create a light, crispy texture that doesnโt overpower the meat.
โญ๏ธ Finish with a flavor boost: After frying, try sprinkling a little extra salt and giving it a good squeeze of lemon. This simple touch really brings the whole dish to life.
โญ๏ธ Side dish inspiration: Along with white asparagus and buttery peas, other traditional sides include sauerkraut, German-style potato dumplings – Kartofelknรถdel, Kartoffelsalat โ Classic German Cold Potato Salad, and German Red Cabbage with Apples โ Traditional Rotkohl. You can find our favorite side dish ideas here:
๐ฅGerman-style potato dumplings – Kartofelknรถdel
๐ฅKartoffelsalat โ Classic German Cold Potato Salad
Founder of @Umami Sans Frontiรจres
