Breaded pork chop or Schnitzel is a popular variant of Wiener Schnitzel in Austria and southern Germany. The crispy batter protects the juiciness inside during quick frying. It is a gasthaus dish that has been served in taverns since the 19th century.
International
Breaded pork chop
Crispy German-style breaded pork chop with lemon and potato salad.
- Germany
- Main course
- High protein
- medium
25 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 520 kcal
- Protein 36 g
- Fiber 2 g
- Carbohydrates 32 g
- Fat 26 g
- Sodium 680 mg
Story behind the dish
Preparation
Breaded pork chop is a preparation from Germany with medium difficulty. Reserve about 45 minutes in total (25 for mise en place and preparation, 20 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 4 200g bone-in pork chops.
- Have ready: 150 g of wheat flour.
- Have ready: 3 beaten eggs.
- Have ready: 200 g fine breadcrumbs.
- Have ready: 100 g of clarified butter or sunflower oil.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Slightly flatten the chops between film
Slightly flatten the chops between film, season with salt and pepper on both sides.
-
Dredge each chop in flour
Dredge each chop in flour, beaten egg and breadcrumbs, pressing well.
-
Heat clarified butter in a large skillet over medium-high heat.
Heat clarified butter in a large skillet over medium-high heat.
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Fry the chops for 3-4 minutes per side until evenly browned and…
Fry the chops for 3-4 minutes per side until evenly browned and cooked through. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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Drain on absorbent paper
Drain on absorbent paper, season lightly with salt and pepper.
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Serve with lemon wedges
Serve with lemon wedges, parsley and potato salad.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
- Vegan dairy-free version using plant-based cheese or cream alternatives.
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