Crispy German Schnitzel with Warm Swabian Potato Salad
Tender cutlets pounded paper-thin, coated in fine breadcrumbs and pan-fried in clarified butter until rippled and golden-crisp, served with traditional warm bacon-onion Swabian potato salad and lemon wedges.
Ingredients
Crispy Schnitzel Cutlets
- 4 boneless pork loin chops or veal cutlets (approx. 150g each)
- 1/2 cup all-purpose flour
- 2 large free-range eggs, beaten with 1 tbsp heavy cream
- 1.5 cups fine dry breadcrumbs (Semmelbrösel)
- 1 cup clarified butter (Schmalz) or high-heat oil for frying
- Sea salt and freshly ground white pepper
Warm Swabian Potato Salad (Schwäbischer Kartoffelsalat)
- 800g waxy yellow potatoes, boiled in skin, peeled, and sliced warm
- 1 cup hot rich beef broth
- 4 tbsp white wine vinegar & 1 tbsp German mustard
- 1 small yellow onion, finely diced and sautéed with 50g diced bacon
- 3 tbsp vegetable oil & chopped fresh chives
Garnish
- Fresh lemon crowns & lingonberry jam (Preiselbeeren)
Instructions
Make the Warm Potato Salad First
Toss warm sliced potatoes with hot beef broth, vinegar, mustard, sautéed onion, bacon, oil, salt, and pepper. Let sit for 20 minutes to absorb the broth until creamy (schlotzig). Garnish with chives.
Pound the Meat Paper-Thin
Place each cutlet between plastic wrap sheets. Using a meat mallet, gently pound outward from the center until uniformly thin (approx. 4-5mm).
Standard Breadcrumb Breading
Season cutlets with salt and pepper. Dredge in flour and shake off excess; dip into beaten egg; coat lightly in breadcrumbs without pressing down firmly (this ensures the signature puffed, wavy souffle crust).
Pan-Fry in Clarified Butter
Heat clarified butter in a wide skillet until shimmering (175°C / 350°F). Float cutlets in the butter and pan-fry for 2-3 minutes per side, gently swirling the pan so butter splashes over the top, creating golden waves.
Drain and Serve
Transfer to paper towels for 30 seconds. Serve piping hot alongside warm potato salad, fresh lemon wedges, and a spoonful of tart lingonberry jam.
Nutrition Facts
* Based on a 2,000 calorie diet.