This copycat recipe recreates the beloved schnitzel from Schnitzel Ale Brewery in Parma, Ohio—a German-style pub known for its hearty, beer-friendly fare. The key is a thin, tender pork cutlet with a shatteringly crisp crust, thanks to a double-dredge in seasoned flour, egg, and breadcrumbs. It’s a straightforward dish that delivers big flavor, perfect for a weeknight dinner or a weekend feast.
Ingredients
- 4 boneless pork chops (about 1 lb / 450 g total), pounded to ¼-inch (6 mm) thickness
- 1 cup (125 g) all-purpose flour
- 2 large eggs
- 2 cups (200 g) plain breadcrumbs (or panko for extra crunch)
- 1 teaspoon (5 g) salt, plus more for seasoning
- ½ teaspoon (1 g) black pepper
- ½ teaspoon (1 g) garlic powder
- ½ teaspoon (1 g) paprika
- Vegetable oil, for frying (about 1 cup / 240 ml)
- Lemon wedges, for serving
Instructions
- Place each pork chop between two sheets of plastic wrap and pound with a meat mallet or rolling pin until about ¼ inch (6 mm) thick. Season both sides with salt and pepper.
- Set up a breading station: place the flour in a shallow dish. In a second dish, beat the eggs with 1 tablespoon (15 ml) of water. In a third dish, combine the breadcrumbs with the garlic powder and paprika.
- Dredge each cutlet in the flour, shaking off excess. Dip into the egg mixture, letting any excess drip off. Press into the breadcrumb mixture, ensuring an even, thorough coating. Place the breaded cutlets on a plate; let them rest for 5 minutes to help the coating adhere.
- In a large skillet, heat about ½ inch (1 cm) of vegetable oil over medium-high heat until shimmering (about 350°F / 175°C).
- Carefully place 1–2 cutlets in the hot oil, without overcrowding. Fry for 2–3 minutes per side, until golden brown and crispy. The pork should reach a safe minimum internal temperature of 145°F (63°C) as measured with a food thermometer, followed by a 3-minute rest.
- Transfer the schnitzel to a wire rack set over a baking sheet to drain. Repeat with the remaining cutlets, adding more oil if needed.
- Serve immediately with lemon wedges.
Tips
- Pound evenly: Uneven thickness leads to uneven cooking. Aim for a uniform ¼-inch thickness.
- Don’t skip the rest: Letting the breaded cutlets rest before frying helps the coating stick and prevents it from peeling off.
- Oil temperature: If the oil is too hot, the crust burns before the pork cooks; too cool, and the schnitzel absorbs oil and becomes greasy. Use a thermometer if you have one.
- Substitutions: Chicken breast or veal cutlets work well. For gluten-free, use gluten-free flour and breadcrumbs.
Serving Suggestions
Serve the schnitzel with a squeeze of fresh lemon juice, alongside German potato salad, spaetzle, or a simple cucumber salad. It also pairs wonderfully with a cold beer—try a German-style lager or a local ale to mimic the brewery experience.
Variations
- Jägerschnitzel: Top with a rich mushroom gravy made from sautéed mushrooms, onions, and beef broth.
- Zigeunerschnitzel: Serve with a tangy bell pepper and tomato sauce.
- Chicken Schnitzel: Use chicken breast pounded thin; cook to 165°F (74°C).
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 days. To reheat, place on a wire rack over a baking sheet in a 375°F (190°C) oven for 8–10 minutes, until hot and crispy. Avoid the microwave, which makes the coating soggy. For longer storage, freeze breaded uncooked cutlets between parchment layers for up to 2 months; fry directly from frozen, adding a couple of minutes to the cooking time.
Frequently Asked Questions
Can I use pork tenderloin instead of chops?
Yes, slice the tenderloin into medallions and pound them thin. They cook quickly and stay tender.
Why is my breading falling off?
Make sure the cutlets are dry before flouring, press the breadcrumbs firmly, and let the breaded cutlets rest for 5 minutes before frying. Also, ensure the oil is hot enough—if it’s not, the coating can absorb oil and separate.
Can I bake the schnitzel instead of frying?
Yes, for a lighter version, place the breaded cutlets on a greased baking sheet and bake at 425°F (220°C) for 15–20 minutes, flipping halfway. The crust won’t be as crispy as fried, but it’s still delicious.
What is the best oil for frying?
Use a neutral oil with a high smoke point, like vegetable, canola, or peanut oil. Avoid olive oil, which can burn at high temperatures.
Can I prepare the schnitzel ahead of time?
Yes, you can bread the cutlets and refrigerate them for up to 4 hours before frying. This actually helps the coating adhere better.
What sides are traditionally served with schnitzel?
Classic sides include potato salad, spaetzle, red cabbage, or a fresh green salad. Lemon wedges are essential to brighten the dish.
Related
- Potato Bread Buns Recipe (Soft & Fluffy)
- Potato Bread Calories Per Slice: Full Guide
- Potato Bread Carb Count: Per Slice & Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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