Oma's German Schnitzel Recipe
Oma's easy German Schnitzel recipe is a perfect. Serve this with mushroomy Jägersosse (hunter's sauce) and you'll have the makings of a totally traditional German meal.
Schnitzel are really just thin cutlets and can be made from veal, pork, chicken, turkey ... just about any kind of meat. Here, I use pork which is one of the easiest to buy and use. And, so delicious!
This makes 4 servings.
- 4 schnitzel, about ¼-inch thick or less
- 1 tbsp (15 ml) lemon juice
- ½ tsp (3 g) salt
- about ½ cup (65 g) flour
- 3 tbsp (45 ml) water
- 1 large egg
- about 1 cup (224 g) breadcrumbs
- 3 tbsp (42 g) butter
- 3 tbsp (45 ml) peanut or vegetable oil
- 1 lemon, sliced
- Preheat the oven to 160°F (70°C). Line a baking sheet with parchment paper. Put several sheets of paper towels onto a large plate. Set these aside.
- Sprinkle the schnitzel with lemon juice and salt.
- Place 3 shallow bowls onto the counter. In the first one, put flour. In the second one, mix the egg and water. In the third one, put the breadcrumbs.
- Dredge a schnitzel, first into flour, then into the egg mixture, and then into breadcrumbs. Place the breaded schnitzel onto a large plate and repeat with the remaining schnitzel.
- Heat butter and oil over medium heat in a large skillet.
- Fry the schnitzel until golden brown, about 3 minutes per side. Do not crowd the schnitzel. Depending on the size, you may only be able to fry 1 or 2 at a time.
- Remove the cooked schnitzel to the paper towel-lined plate to drain any fat and then place it on the baking sheet into the oven to keep warm.
- Fry the remaining schnitzel.
- Serve immediately, garnished with lemon slices.
- If you are serving this as Jagerschnitzel, you'll want to make the mushroom sauce first and then fry the schnitzel.
- My favorite side with this? Bratkartoffeln!
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