Traditional German Pork Schnitzel with Lingonberry Sauce

Ingredients

• pork loin or boneless pork chops600g
• all-purpose flour100g
• large eggs3
• sparkling water (mineral water)2 tbsp
• breadcrumbs (preferably fresh)150g
• salt1 tsp
• freshly ground black pepper1/2 tsp
• vegetable oil or clarified butterfor frying, about 200ml
• lemon wedgesfor serving
• lingonberry jam or sauce4 tbsp
• sprig of parsley (optional)for garnish

Directions

1. 1

   Place the pork between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound each piece to an even thickness of about 3-4mm (1/8 inch). Season both sides with salt and pepper.

2. 2

   Set up a breading station: Place flour in a shallow dish. In another dish, beat the eggs with sparkling water until frothy. In a third dish, spread the breadcrumbs. Dredge each pork cutlet first in flour, shaking off excess, then dip into the egg mixture, letting excess drip off, and finally coat thoroughly with breadcrumbs. Press gently to adhere.

3. 3

   In a large heavy skillet (preferably cast iron), heat about 1cm (1/2 inch) of vegetable oil or clarified butter over medium-high heat until shimmering but not smoking (about 170°C/340°F). The oil should sizzle when a breadcrumb is dropped in.

4. 4

   Fry the schnitzels one or two at a time (do not overcrowd) for about 2-3 minutes per side, until deep golden brown and crispy. Turn only once. Transfer to a wire rack set over a baking sheet to drain, or place on paper towels. Keep warm in a low oven if needed.

5. 5

   Serve immediately with a generous squeeze of fresh lemon juice, a dollop of lingonberry sauce on the side, and garnish with parsley if desired. The classic accompaniments are a simple salad or potato salad, and perhaps a cold German beer.