Best 7 German Pork Schnitzel Burger Recipes

AUTHENTIC GERMAN SCHNITZEL (SCHWEINESCHNITZEL)

Steps:

• Place the pork chops between two sheets of plastic wrap and pound them until just 1/4 inch thick with the flat side of a meat tenderizer. Lightly season both sides with salt and freshly ground black pepper.
• Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dip the chops in the flour, the egg, and the breadcrumbs, coating both sides and all edges at each stage. Be careful not to press the breadcrumbs into the meat. Gently shake off the excess crumbs. Don't let the schnitzel sit in the coating or they will not be as crispy once fried - fry immediately.
• Make sure the cooking oil is hot enough at this point (about 330 degrees F) as you don't want the Schnitzel to sit around in the coating before frying. Use enough oil so that the Schnitzels "swim" in it.
• Fry the Schnitzel for about 2-3 minutes on both sides until a deep golden brown. Transfer briefly to a plate lined with paper towels.
• Serve immediately with slices of fresh lemon and parsley sprigs or with your choice of sauce. Serve with German Spaetzle (see recipe for Homemade German Spaetzle), French fries, or German potato salad, and with a fresh leafy green salad.
• Be sure to also try the popular Jägerschnitzel version!

GERMAN PORK SCHNITZEL BURGER

Steps:

• cut open both Kaiser Rolls.
• Cover the bottom halves with ketchup,
• cover with the salad. Ad the cold left over Pork Schnitzel, salt and pepper to taste.
• Ad a slice of hard boiled egg.
• Cover the top half of the Kaiser Roll with mayo and put on the Schnitzel.
• Serve cold alone or with a side of potato salad.

PORK SCHNITZEL WITH LINGONBERRY SAUCE, GERMAN POTATO SALAD AND BRAISED CABBAGE

Steps:

• For the pork schnitzel with lingonberry sauce: Heat a Dutch oven or heavy-bottomed pot over medium heat with 2 cups of the vegetable oil to 375 degrees F.
• Beat the eggs with the remaining 1 tablespoon vegetable oil in a shallow bowl. Put the flour in a second shallow bowl and the breadcrumbs in a third. Season the pounded pork cutlets with kosher salt and black pepper. Dredge in the flour first, then shake off the excess. Then coat in the egg, letting the excess drip off, then finally in the breadcrumbs, pressing to make sure it all sticks. Place onto a sheet pan lined with a wire rack and let it dry out for 5 minutes.
• Fry in batches, gently shaking to ensure no sticking and so the top of the cutlets get some love, until golden brown, 1 to 2 minutes per side. Let drain on a sheet pan lined with a second wire rack.
• Meanwhile, add the lingonberries, sugar and 1/4 cup water to a small saucepan. Cook over medium-high heat until the sauce is thickened and reduced, about 5 minutes. Adjust the sweetness with more sugar if necessary.
• For the German potato salad: Add the potatoes to a pot and cover with 2 inches of water. Add the kosher salt. Bring to a boil, then reduce to a gentle simmer and cook until the potatoes are knife-tender, 10 to 15 minutes.
• Meanwhile, in a large nonstick skillet over medium heat, add the bacon lardons and cook until crisp, 8 to 10 minutes. Remove the bacon with a slotted spoon and set aside, leaving the grease in the skillet. Add the onion and some sea salt and cook until translucent, about 5 minutes. Whisk in the vinegar and mustard until well combined.
• Drain the potatoes into a large bowl and immediately pour the warm mixture over the cooked potatoes; season with sea salt and pepper. Add the bacon and toss gently to combine. Top with the chives and serve warm!
• For the pickled red cabbage: In a small saucepan, bring the vinegar, sugar, kosher salt, pink peppercorns, garlic and 1 cup water to a simmer; simmer until the sugar and salt are dissolved. Add the cabbage to the warm pickling liquid and let sit for at least 1 hour.

PORK SCHNITZEL SANDWICH

Steps:

• For the schnitzel: Add the flour to a shallow dish and season with the seasoning salt and a pinch of salt and pepper. Whisk together the milk and eggs in a separate shallow dish. Add the breadcrumbs and parsley to a third shallow dish.
• Heat the olive oil and butter in a large cast-iron skillet over medium-high heat.
• Season the pork chops with salt and pepper. Bread the pork by coating the chops lightly in the seasoned flour, then dipping them in the egg mixture. Next, coat the chops in the breadcrumbs. You can use your fingertips to really press the breadcrumbs onto the pork, which will help the breading stay on while frying.
• Carefully lay the pork chops in the skillet, cooking until golden and cooked through, 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain slightly and squeeze over the lemon.
• For the cabbage. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the red onion and fennel and mustard seeds and cook, stirring frequently, 2 to 3 minutes, being careful as the seeds might pop slightly during cooking. Add the cabbage, apple cider, vinegar and honey and cook until the cabbage is softened and the liquid is reduced slightly, 4 to 5 minutes.
• For the sandwiches: Spread a heaping teaspoon each of mayo and mustard on both halves of each roll. Top the bottom half of each roll with 2 lettuce leaves, then top with a piece of schnitzel and some warm cabbage. Shingle over some slices of apple, then top with the other half of the roll. Serve with salt and vinegar potato chips.

LOW COST GERMAN PORK SCHNITZEL

Steps:

• with a meat mallet pound each pork chop until they are roughly twice the original size an very very thin. Pound firm but don't smash the meat.
• Season meat with salt, pepper and paprika powder. Set aside.
• Mix the two eggs with the milk in a bowl.
• Coat each Pork Schnitzel first in flour, than in egg mix and at last in the bread crumbs.
• Heat one or two table spoons of butter in a large pan over medium heat. You can ad a drop of oil to prevent the butter from burning.
• Once the butter is melted and the pan is hot ad the breaded Schnitzel. Take care not to crowd the pan, rather fry the Schnitzel in portions than overcrowd the pan.
• Fry quickly until the breading turns golden brown. If necessary, add some more butter, this will help to achieve the right color. Frying will only take a couple of minutes on each side since the meat is so thin.
• After approximately 4 minutes total frying time, remove Schnitzel from pan and pat dry in a piece of kitchen towel. This will help to remove excess fat and safe you some calories.
• Garnish each Schnitzel with a lemon slice (the lemon juice ads a great flavor to the Schnitzel).
• Serve traditionally with French Fries and ketchup or with Roast Potatoes and a light gravy or with a German Potato Salad.

GERMAN HAMBURGERS (FRIKADELLEN)

Steps:

• Soak Kaiser roll in a bowl of water for 10 minutes. Drain, squeezing out excess water, and crumble into a large bowl.
• Mix crumbled roll with ground beef, ground pork, onion, parsley, egg, paprika, salt, and black pepper until well blended. Shape meat into large flattened meatballs.
• Heat a large nonstick skillet over medium heat; fry meatballs until browned and no longer pink in the center, about 5 minutes per side.

GERMAN SCHWENKBRATEN

Steps:

• Place the onion wedges in a bowl. Use a large spoon to gently press the onions until they release some of their juices. Combine the oil, garlic, juniper berries, mustard, thyme, oregano, paprika, curry powder, cayenne pepper, and black pepper with the onions and mix to combine.
• Arrange the steaks in a large baking pan. Pour the marinade evenly over top of the pork. Cover and refrigerate for at least 24 hours.
• Remove pork from marinade and allow to come to room temperature as you preheat the grill. Wrap the onions separately with foil to create a pouch. Discard marinade.
• Preheat grill for medium heat.
• Grill the pork steaks and onions until the pork is no longer pink in the center, about 10 minutes per side.