One food that I fell in love with as a child was schnitzel. When asked what their favorite food is, most children would not respond with “Schnitzel.” I did.
I spent most of my formative years as a child living in Germany. My dad was in the Air Force and stationed in Germany twice; once at Bitburg and the other at Ramstein (we lived at Vogelweh). While we spent a good deal of our time on base, my parents loved exploring the area. I have many great memories of (multiple) trips to Trier, Heidelberg, and Luxembourg.
We didn’t eat out very often back then. Money was tight. But, when we did, we usually went to a local German restaurant. My parents had a favorite which served amazing food. My parents would order the Jaeger schnitzel, I would get the schnitzel, and my sister always ordered pizza (she was 5 and didn’t know any better).
After returning stateside, we never really ate schnitzel again. Years later, on vacation in Las Vegas, I stopped at the Hofbrauhaus and ordered the schnitzel. I was taken back to those days and decided I
wanted needed to learn how to make it. So, I worked on it.
It took me a few years to find the right balance of seasonings. But when I did, I was instantly transported back to Germany. Now, I make it regularly for my family. It tastes great with noodles, wild rice, or roasted potatoes.
I hope you enjoy my recipe for Pork Schnitzel as much as my family does.
- 4 thin, boneless pork chops
- Kosher salt and pepper
- 2 Tbsp paprika
- 2 eggs, beaten
- 1/2 C flour
- 1/2 C Italian bread crumbs (or plain; you may need 1/4 C more)
- 1/4 C canola oil
- 1 lemon, cut in wedges
- Start by pounding the pork chops even thinner between two sheets of wax paper.
- Season both sides of the chops with salt and pepper. Rub the paprika on to both sides of the pork chop until it comes close to covering the chops completely.
- Dip each chop in egg, then flour, egg again, and finally bread crumbs.
- Heat oil in a large skillet.
- Once it is hot, add the pork chops, 2 at a time. (You don't want to crowd the chops.)
- Cook until golden brown and no longer pink on the inside (about 3 minutes per side).
- Remove to a paper towel-lined plate.
- Serve immediately with lemon wedges.
- Schnitzel taste best with freshly squeezed lemon.