German Schnitzel


Looking for an easy weeknight dinner, but tired of the same old routine? Take a trip to Europe with this tradtional German Schnitzel recipe. Schnitzel comes in many shapes and sizes, but generally refers to meats that have been cut thin, pounded with a meat tenderizer, and then breaded and pan-fried. This preparation method allows the meat to cook faster and locks in moisture. Although schnitzel can be made using a variety of meats and sauces, a typical German schnitzel dish is made with pork and served with lemon. 


This recipe includes Black Pepper essential oil which, when ingested, can help support healthy cell function and circulation.* You can also try topping this dish with Lemon essential oil for immune-boosting benefits* and a zesty flavor. Lecker! Pair this dish with mashed potatoes and veggies for a meal the whole family will love.


Guten Appetit! 


Ingredients:

2 boneless pork chops
⅓ cup all-purpose flour
1 tablespoon garlic salt
½ teaspoon paprika
1 toothpick Black Pepper oil
3 eggs
2 cups panko bread crumbs
Olive oil 
Lemon wedges
Lemon oil
 
Instructions
  1. Trim fat from pork and cut into ½ inch-thick cutlets. 
  2. On a cutting board, pound cutlets with a meat tenderizer until they are about ⅛ of an inch thick. 
  3. In a medium-sized bowl combine flour, garlic salt, and paprika.
  4. In a second bowl, crack and beat the eggs. Add 1 toothpick of Black Pepper oil and stir.
  5. Pour your panko bread crumbs into a third bowl for easy dipping.
  6. Using a fork, dip pork cutlets into each bowl in order—first covering with the flour mixture, then the egg, and then the breadcrumbs. For less mess, allow excess egg to drip off before dipping in the bread crumbs.
  7. Add a layer of olive oil to a large pan and place on medium heat. Once oil is hot, add breaded cutlets and cook for about 4 minutes on each side. To check for doneness, slice through to see if juices run clear. 
  8. Serve with fresh lemon wedges and a toothpick of Lemon oil and enjoy!
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German Schnitzel

with doTERRA Black Pepper and Lemon Essential Oil

Servings:4–6

Prep Time:20 min

Cook Time:15 min

Difficulty:Easy

Ingredients:

2 boneless pork chops
⅓ cup all-purpose flour
1 tablespoon garlic salt
½ teaspoon paprika
1 toothpick Black Pepper oil
3 eggs
2 cups panko bread crumbs
Olive oil 
Lemon wedges
Lemon oil

 
 

Instructions:

  1. Trim fat from pork and cut into ½ inch-thick cutlets. 
  2. On a cutting board, pound cutlets with a meat tenderizer until they are about ⅛ of an inch thick. 
  3. In a medium-sized bowl combine flour, garlic salt, and paprika.
  4. In a second bowl, crack and beat the eggs. Add 1 toothpick of Black Pepper oil and stir.
  5. Pour your panko bread crumbs into a third bowl for easy dipping.
  6. Using a fork, dip pork cutlets into each bowl in order—first covering with the flour mixture, then the egg, and then the breadcrumbs. For less mess, allow excess egg to drip off before dipping in the bread crumbs.
  7. Add a layer of olive oil to a large pan and place on medium heat. Once oil is hot, add – breaded cutlets and cook for about 4 minutes on each side. To check for doneness, slice through to see if juices run clear. 
  8. Serve with fresh lemon wedges and a toothpick of Lemon oil and enjoy!
 

Tips:

Serve with mashed potatoes as an authentic side!


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