Grandma's Pork Schnitzel Recipe
For the Love of Schnitzel
Schnitzel is truly a family favorite in our home. We eat this dish at least once a month. Traditionally we always serve our family members their dinner of choice on their birthdays, and 9 out of 10 times they choose this!
My love for schnitzel comes from the wonderful childhood memories I have with my dear grandma. My grandpa is German, and one of his favorite dishes is schnitzel. Grandma taught me how to prepare this dish by the time I was four years old. She would let me tenderize the meat with the hammer, roll the cracker crumbs, and crack the eggs. I would then watch her bread it—and as I got older, I was allowed to help with that, too, as well as the pan-frying. I absolutely love this meal, and it's a tradition I have passed on to my children, as well.
I always thought that schnitzel was a traditional German dish; however, after some research, I have found out that its true origins are not completely known. Some say that they have traced it all the way back to Roman times. Some say it originated in Austria. Either way, schnitzel is very well known throughout Europe, and it is definitely served in most restaurants in Germany. I hope to one day visit Germany and experience an authentic German Wiener schnitzel.
I dedicate this recipe to my dearest grandma. She is still with us; however, at 89 years old she doesn't cook anymore. She taught me most of my cooking skills and practices. She is the love of my life. The memories I have of cooking with her, among many other things we did together, are treasures I carry in my heart. I hope that you enjoy her recipe as much as my family does. Let's get cooking!
Make sure you have all of these kitchen tools on hand to make your schnitzel making as easy as possible.
- Saran wrap
- Large Ziploc Bag
- Meat Tenderizer
- Cutting Board
- Rolling Pin
- 2 Medium size Bowls
- 2 Plates
- Deep Fryer or Frying Pan
- 1 Family Pack of Boneless Centre Pork Chops
- 2-3 Packages of Salted Crackers
- 2-3 Large Eggs
- 1/2 Cup of Milk
- 3/4 Cup of All Purpose Flour
- 1 Tbs of Paprika (Optional)
- 1 Tsp of Garlic Powder (Optional)
Prepare Breading Station
- Empty your packages of crackers into a large Ziploc bag. Close the Ziploc bag, leaving an inch or so open, letting air escape. Crush your crackers with a rolling pin by rolling back and forth on top of a cutting board, flipping the bag over to do both sides, until you have a fine crumb. (This is my least messy way of doing it.) Add spices and shake shake shake.
- In a separate bowl, mix together eggs and milk.
- In another separate bowl place flour.
These will be your breading stations. See photos below.
Prepare your Pork
- Trim the fat off the edges of the pork.
- Slice your pork into halves. (Thick wise)
- Place your pork on top of a piece of saran wrap. Place another piece of saran wrap on top. (See photo below)
- Use a meat tenderizer hammer and pound the meat on both sides until approximately 1/8 inch thick. (Do this on a cutting board)
- Repeat for all pork pieces.
You are now ready to start breading your pork!
Set up your stations in the following order:
- Plate of Pork
- Egg Wash
- Cracker Crumbs
- Clean Plate
Time to Bread Your Schnitzel
- Place a piece of pork in the flour bowl and flip it over, making sure both sides are covered with a thin layer of flour.
- Dip your floured piece of pork into the egg wash and makes sure covered.
- Place your pork in the cracker crumbs and flip it over ensuring a good coating of crumbs on both sides, you can press down the meat in the crumbs to help coat if needed.
- Place the finished piece on a clean plate and repeat until finished.
Time to Cook!
- Heat your deep fryer to 375 degrees.
- Place 2-4 pieces of schnitzel into your fryer once heated.
- Fry for 3-4 minutes and until golden brown.
- Remove from fryer and place on paper towel.
- Repeat until finished.
Schnitzel is very versatile and can be served with just about anything. Here are some of my favorites sides to serve it with:
- Basmati Rice
- Linguini Noodles with Butter, Garlic, and Parsley
- Mashed Potatoes
- Green or Yellow Beans (Steamed)
- Carrots with Dill (Roasted)
- Prepared Red Cabbage
Always serve your schnitzel with a side wedge of lemon.
So you're all done! Let us know in the comments section below. how much you loved it!
How'd we do!
Do You Have a Meat Tenderizer?
You may notice that I used a wooden meat tenderizer in these photos. However, I do not recommend a wooden one. Tenderizers take a beating (pun intended)! They need to be durable and made of one solid piece. My husband had to glue my wooden one back together before I made the dish in these photos. My grandma used to use a metal tenderizer, and I just ordered this one and tried it out for the first time this past weekend. It's amazing! It’s one solid piece, so it won't fall apart, and it's made of stainless steel, which makes for easy cleanup. Every kitchen should have one. My wooden one now may rest in peace in the fire pit. Happy cooking, everyone!
Questions & Answers
© 2018 Sarah Cook