Grandma’s Schnitzel Recipe

Grüß dich Readers,
(Which literally means “greet yourself”)

Some of you may be aware, I am 1/4 Austrian. No, not “G’day mate pop a shrimp on the barbie” Austrian. More like the people who brought you Arnold Schwarzenegger, Mozart and Swarovski crystals. What’s that? Hitler? No, we don’t associate ourselves with that anymore.


Moving swiftly on. My Grandma grew up in Austria and eventually met my Grandad and moved to England. She brought with her some wild stories of growing up in the mountains and some amazing recipes. I grew up spending a lot of time with her and watching her cook. I loved helping her in the kitchen and I learnt a few things along the way. Like, the secret to how she made everything taste amazing? A generous serving of salt and a shit ton of butter. A technique I still use to this day.


One of my favourite dishes she made was ‘Schnitzel with Noodles’. Traditionally, schnitzel is made with veal but that is super expensive. So my Grandma made it with pork but you can make it with chicken too! ‘Noodles’ in our family just means any kind of pasta. Usually on a Sunday lunch time, we would have Schnitzel (pork in breadcrumbs fried in butter and salt) with noodles (any kind of pasta, dripping in butter) and Grandma’s salads (which was lettuce, cucumber or beans that have been soaked in oil, salt and vinegar overnight). Sounds disgusting but I can assure you it was heavenly! Maybe not so good for the heart disease but we all knew we would die happy.

As I got older, I would help Grandma make huge batches of Schnitzel that she would keep in the freezer and cook up whenever she needed to. As I got even older, she would send me home with a pile of frozen Schnitzels to put in my freezer, so I would never be hungry. Now, I make them myself for my family. People always curse their Grandmas for not writing their recipes down. My Grandma did but her handwriting is so cursive, it’s unreadable. Beautiful, but unreadable (also, English was her second language so not a lot of it makes sense). So here I am, writing the recipe down. Who knows? Maybe my grandchildren will read this and make their family Schnitzel, unknowingly keeping a small part of their Austrian heritage alive.

So here it is! Grandma Nagele’s Schweinefleisch Schnitzel.

Grandma Nagele’s Schweinefleisch Schnitzel

My Grandma's Schnitzel Recipe
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Main Course
Cuisine Austrian, German

Equipment

  • Meat tenderiser
  • Frying pan
  • Chopping board
  • 3 small plates
  • Spatula

Ingredients
  

  • 1 tbsp Butter/vegetable oil
  • 4 Pork Chops boneless
  • 250 g Plain Flour
  • 2 eggs whisked with a fork
  • 300 g Breadcrumbs

Instructions
 

  • Heat butter/oil in a frying pan on a medium to high heat.
  • Set up 3 small plates. Use one for flour, one for egg and one for breadcrumbs.
  • Using a meat tenderiser, tenderise the pork chops (on both sides) until they are a flat oval shape.
  • Lay the pork chop on the plate of flour and turn it over until it is fully covered in flour (this is where it gets messy).
  • Once it is covered in flour, lay it on the next plate and coat it in the egg mixture.
  • Once it is fully covered in egg, lay it on the final plate and coat it in breadcrumbs.
  • Once it is fully covered in breadcrumbs, set aside.
  • Repeat these steps with the other pork chops.
  • Once your frying pan is fully heated, fry the schnitzel on one side until golden brown (should take 8-10 minutes).
  • Flip the schnitzel over until the other side is golden brown (8-10 minutes).
  • Repeat with the other schnitzels.
  • Ensure the schnitzel is fully cooked throughout and serve with 'noodles', chips or salad.
Keyword Breadcrumbs, Fried, Pork, Schnitzel

So, there you go! Schnitzel is an all year round dinner staple. Serve it with warm pasta in the winter or salad in the summer. Put chips with it and kids love it too. You can bulk make it and fry it up frozen when you need to. It’s nothing special but it will always hold a special place in my heart. Whenever I eat it, I am instantly transported back to lunch times with Grandma and excitedly waiting for my favourite meal or family holidays in Austria ordering Schnitzel at the local beer house and sipping my Dad’s Radler shandy.

I hope you make this recipe and enjoy it as much as I do. If you do try it out, let me know how it goes! Share with me on my socials, I always love hearing from you guys! And don’t forget to follow the blog and me on social media!

But for now, Pfiat di!

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