Bavarian Pork Schnitzel Recipe – German Special
Bavarian Pork Schnitzel is a beloved dish from German cuisine featuring golden, crispy pork cutlets cooked to perfection. This pan-fried meat recipe offers tender, juicy pork encased in a crunchy breadcrumb coating. A traditional Bavarian recipe, it’s simple enough to make at home yet impressive enough for family dinners or festive occasions. Serve with lemon wedges for an authentic homemade schnitzel experience.
- Prep Time20 min
- Cook Time20 min
- Total Time40 min
Bavarian Pork Schnitzel Ingredients:
- 4 pork cutlets (about 150–200 g each)
- Salt and black pepper, to taste
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs (preferably fresh or panko)
- 4 tbsp vegetable oil or clarified butter
- Lemon wedges, for serving
Optional:
- chopped parsley for garnish
Bavarian Pork Schnitzel Instructions:
Pound pork cutlets to even thickness (~1/2 inch) for tender, uniform cooking.
Season both sides with salt and pepper.
Dredge each cutlet in flour, shaking off excess.
Dip into beaten eggs, ensuring full coating.
Coat with breadcrumbs, pressing gently to adhere.
Heat oil or clarified butter in a large skillet over medium-high heat.
Fry cutlets 3–4 minutes per side until golden brown and cooked through.
Remove from pan and drain on paper towels.
Serve hot with lemon wedges and garnish with parsley if desired.
Recipe Notes :
Pound pork to uniform thickness for tender, evenly cooked cutlets.
Use the proper breading technique: flour → egg → breadcrumbs for maximum crunch.
Panko breadcrumbs provide an extra-crispy texture, but fresh breadcrumbs also work.
Fry in clarified butter or vegetable oil for even browning and rich flavor.
Let schnitzels rest briefly after frying to retain juiciness and keep the coating crisp.
