I was born and raised in Kitchener, Ontario, a city with strong German heritage. The entire area was originally settled by German speaking immigrants, so it’s no wonder that in this city we celebrate Oktoberfest every year. For our community, Oktoberfest is a nine day Bavarian festival, and it the largest celebration of it’s kind next to Germany’s. This authentic beer and food funfair has it all, traditional music, dancing and of course more beer. Although I’m not German my husbands grandparents grew up in Germany, and through them I have learned to appreciate many of their classic recipes. So today in the spirit of Oktoberfest I’ve decided to share one of my favourite German recipes for Schnitzel, something we often enjoy around this time of the year.
There are several other German recipes I’ve learned over the years and in time I hope to share some more of my personal favourites. But today I thought I should start with the most familiar dish, one that I love to make and eat. Classic schnitzel can be enjoyed in a variety of ways. Whether on its own, on a bun as a sandwich, or paired with other favourite side dishes like spaetzel and a cucumber salad. I’ll be sure to share my recipes for those sometime soon!
When shopping for the meat to make this recipe, you will need to look for pork loin cutlets. The important part is to make sure they are well tenderized and thin, about 1/4 inch for best results. At some local markets you will be able to find pork already tenderized and ready to use for schnitzel, or you can go to the butcher’s counter to ask them to tenderize pork cutlets for you. So again, be sure to specify you want them thin and well tenderized to make these as authentic as possible.
I hope you get a chance to try it, trust me they are well worth the prep. Enjoy!
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- 2 lbs pork loins, tenderized about ¼ inch thick
- 1 cup canola oil
- 3 tbsp salted butter
- ½ cup flour
- 3 eggs, beaten
- ¾ cup bread crumbs
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon cajun seasoning
- lemon (optional)
- Set up a dredging station, by using 3 wide bowls, one for the flour, one for the egg, and one of the bread crumbs. Add the the salt, pepper, and cajun seasoning to the bread crumbs and mix.
- In a deep pan heat the oil, and butter over medium heat.
- Using one piece of pork at a time first lightly coat in the flour, then dip into the egg mixture, then lightly press into the bread crumb mixture. But sure to coat both sides.
- Now add the coated pork cutlet to the frying pan. Cooking in batches, turning only once, until golden brown, about 4 minutes each side. Remove from pan and place on a paper towel lined plate to absorb oils. Serve with fresh lemon slices.