Schnitz and Knepp is a beloved dish from the Pennsylvania Dutch tradition that brings together simple ingredients with hearty flavors. This comfort food combines tender pork schnitzel with sweet stewed apples, creating a perfect balance of savory and sweet that’s satisfying any time of year.
We love how this recipe showcases the resourcefulness of early American settlers who made the most of what they had on hand. It’s easy to prepare and delivers a nostalgic taste that feels like a warm hug from the past.
Whether you’re new to Pennsylvania Dutch cuisine or looking to add a classic twist to your dinner table, Schnitz and Knepp offers a delicious way to explore traditional flavors with minimal effort. Let’s dive into making this timeless dish that’s sure to become a favorite in your kitchen.
Ingredients
Here we list all the essential components for making the authentic Schnitz and Knepp. Each section details specific ingredients to ensure our dish bursts with traditional flavor.
For the Schnitz (Pork Tenderloin)
- 1 ½ pounds pork tenderloin, trimmed and sliced into ½-inch thick cutlets
- 1 cup all-purpose flour, for dredging
- 2 large eggs, beaten
- 1 cup fine dry bread crumbs (preferably plain or lightly seasoned)
- Salt, to taste
- Ground black pepper, to taste
- Vegetable oil or lard, for frying (about ½ cup)
For the Knepp (Dumplings)
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- ¾ cup milk (whole milk preferred for richness)
- 2 large eggs
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 2 cups | For tender dumplings |
| Baking powder | 1 tablespoon | For lightness |
| Salt | 1 teaspoon | Balances the flavor |
| Granulated sugar | 1 tablespoon | Adds subtle sweetness |
| Milk | ¾ cup | Whole milk for richness |
| Eggs | 2 large | Bind the dough |
For the Apple Sauce
- 4 large tart apples (such as Jonathan or Granny Smith), peeled, cored, and sliced
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ cup water
- 1 tablespoon lemon juice (to preserve color and add brightness)
Additional Ingredients and Seasonings
- Butter, 2 tablespoons (to enrich the knepp and apple sauce)
- Salt and pepper, to season schnitz and apple sauce according to taste
- Optional: Fresh parsley, chopped for garnish
- Optional: Nutmeg, a light sprinkle for warm spice undertones in dumplings
We gather these ingredients carefully to create the perfect balance between the savory Schnitz, tender Knepp, and sweet-tart apple sauce—each element integral for a true Pennsylvania Dutch feast.
Equipment Needed
To create an authentic and delicious Schnitz and Knepp meal, having the right equipment at hand simplifies the process and ensures perfect results every time. Here’s what we recommend for each component of the dish:
| Equipment | Purpose |
|---|---|
| Large Skillet or Frying Pan | For frying the pork schnitzel to a golden brown perfection |
| Mixing Bowls | To prepare the schnitzel breading mixture and the knepp dough |
| Measuring Cups and Spoons | To measure ingredients accurately, especially for the knepp and apple sauce |
| Sharp Knife | To slice pork tenderloin thinly and to peel and chop apples |
| Cutting Board | Provides a sturdy surface for prepping meat and fruit |
| Whisk or Fork | To beat eggs for dredging and mixing knepp batter |
| Saucepan or Medium Pot | For simmering the stewed apples and cooking the knepp dumplings |
| Slotted Spoon | To lift knepp dumplings from boiling water without breaking them |
| Tongs or Spatula | For turning schnitzel during frying |
Additional essentials include paper towels to drain excess oil from the schnitzel and a baking sheet if you prefer to keep cooked schnitzel warm in the oven.
“Having the proper tools not only improves efficiency but also elevates our confidence in preparing the perfect Schnitz and Knepp.”
We suggest organizing these items before starting the recipe to maintain smooth flow from frying the schnitz to cooking the sweet-tart apples and tender dumplings. This setup helps us focus on flavor, texture, and presentation without unnecessary interruptions.
Prep Work
To ensure our Schnitz and Knepp turns out perfectly balanced with tender pork, fluffy dumplings, and sweet apples, we must focus on precise Prep Work. Organizing and preparing each component carefully streamlines the cooking process.
Preparing the Pork Tenderloin
- Trim excess fat and silver skin from the pork tenderloin to avoid toughness.
- Slice the tenderloin into ½-inch thick cutlets for even cooking.
- Place each cutlet between two pieces of plastic wrap or parchment paper.
- Using a meat mallet or rolling pin, gently pound the pork to ¼ inch thickness to achieve tender, thin schnitzel.
- Season each piece with salt and pepper right before dredging to enhance flavor.
Making the Knepp Dough
- In a mixing bowl, combine the following dry ingredients:
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2 cups |
| Baking powder | 2 teaspoons |
| Salt | ½ teaspoon |
| Sugar | 1 tablespoon |
- In a separate bowl, whisk together wet ingredients:
| Ingredient | Amount |
|---|---|
| Milk | ¾ cup |
| Egg | 1 large |
- Gradually add the wet mixture into the dry ingredients.
- Stir with a fork or spoon just until combined to avoid overmixing. The dough should be soft and slightly sticky.
- Let the dough rest while preparing the rest of the dish, allowing the baking powder to activate fully.
Preparing the Apples
- Peel, core, and slice 2 to 3 tart apples into ½-inch wedges for the best texture.
- In a saucepan, combine the apple slices with:
| Ingredient | Amount |
|---|---|
| Water | ½ cup |
| Sugar | ¼ cup |
| Ground cinnamon | 1 teaspoon |
| Fresh lemon juice | 1 tablespoon |
- Stir gently to combine before heating.
- Cook over medium heat, stirring occasionally, until the apples become tender but not mushy, about 8 to 10 minutes.
- Adjust sweetness or tartness by adding more sugar or lemon juice to taste before removing from heat.
By carefully prepping the pork tenderloin, crafting the soft knepp dough, and gently stewing the apples, we lay the foundation for an authentic and flavorful Schnitz and Knepp experience.
Cooking Instructions
Follow these detailed steps to bring our Schnitz and Knepp recipe to life. We will cook the pork schnitzel, boil the knepp dumplings, and prepare the sweet apple sauce to complete this classic Pennsylvania Dutch dish.
Cooking the Schnitz
- Heat the skillet: Place a large skillet over medium-high heat and add 1/4 cup of vegetable oil or clarified butter. Heat until shimmering but not smoking.
- Prepare the pork: Ensure each pork tenderloin slice is evenly pounded to about 1/4 inch thickness, seasoned with salt and pepper.
- Dredge the schnitzel: Coat the slices in flour, dip into beaten eggs, then press into bread crumbs for an even crust.
- Fry the schnitz: Carefully lay the breaded pork pieces into the hot oil. Fry 3–4 minutes per side until golden brown and cooked through (internal temperature 145°F).
- Drain excess oil: Transfer cooked schnitzel to a paper-towel-lined plate to absorb excess oil.
- Keep warm: Place the schnitzel in a warm oven (200°F) to stay hot while preparing the rest of the dish.
Boiling the Knepp
- Form the knepp dough: Using a spoon or your hands, gently shape the dough into 1-inch round dumplings—avoid overmixing for tender knepp.
- Boil water: Bring a large pot of salted water to a rolling boil.
- Cook the knepp: Drop the dumplings carefully into the boiling water. Reduce heat to a simmer.
- Simmer until done: Cook 15–18 minutes until the knepp rise to the surface and feel light and fluffy when tested with a fork.
- Drain well: Remove knepp with a slotted spoon and set aside on a warm platter.
| Step | Detail | Timing/Temperature |
|---|---|---|
| Drop dumplings | Gently drop into boiling water | Immediately after shaping |
| Simmer | Reduce to gentle simmer | 15–18 minutes |
| Check doneness | Knepp float and tender | Fork test |
Making the Apple Sauce
- Cook apples: Combine peeled and cored tart apples with 1/4 cup sugar, 1/2 teaspoon cinnamon, 1 tablespoon lemon juice, and 1/2 cup water in a saucepan over medium heat.
- Simmer gently: Allow the apples to simmer uncovered for 15–20 minutes, stirring occasionally until they are soft and break apart.
- Mash or puree: For chunky sauce, mash with a fork. For smoother texture use an immersion blender.
- Adjust sweetness: Taste and add more sugar if needed for balanced sweetness.
- Keep warm: Transfer the apple sauce to a serving bowl and cover. Keep warm until ready to serve.
By following these precise cooking instructions for every component, we guarantee a perfectly balanced plate of Schnitz and Knepp bursting with traditional flavor and comforting textures.
Assembling the Dish
Now that we have perfectly cooked each component of the Schnitz and Knepp, it’s time to bring everything together on the plate. Careful assembly ensures we maintain the signature balance of savory pork, tender dumplings, and sweet-tart apples.
Plating the Schnitz and Knepp
- Start with the Schnitzel: Place one or two golden-brown pork schnitzel slices neatly on the center of each plate. Be sure they are warm and crisp to the touch.
- Add the Knepp Dumplings: Arrange the soft, fluffy dumplings (knepp) beside or slightly overlapping the schnitzel for an inviting look. Use a slotted spoon to avoid excess water while transferring.
- Spoon the Apple Sauce: Generously ladle the warm sweet stewed apples atop or alongside the schnitz and knepp. The vibrant color and fragrant cinnamon notes make this the star accompaniment.
- Optional Garnishes: Sprinkle freshly ground black pepper or chopped fresh parsley to add a pop of color and subtle flavor lift. A pat of butter atop the knepp enhances richness.
| Component | Quantity per Serving | Placement |
|---|---|---|
| Pork Schnitzel | 1-2 slices (4-6 oz total) | Center |
| Knepp Dumplings | 3-4 dumplings | Beside or overlapping schnitzel |
| Apple Sauce | ½ cup | Over or beside schnitz & knepp |
| Garnishes (optional) | To taste | Sprinkled on top |
Serving Suggestions
To enjoy our Schnitz and Knepp dish at its best, consider these expert serving tips:
- Serve immediately while hot to experience the contrast between crispy schnitzel and soft dumplings.
- Pair with a lightly dressed green salad for brightness and texture contrast.
- Offer a crisp white wine or a refreshing apple cider that complements the dish’s sweet and savory flavor profile.
- For a classic touch, serve with a side of sautéed green beans or steamed asparagus to add color and balance.
Make-Ahead Tips
To enjoy our Schnitz and Knepp recipe with ease and full flavor, mastering these make-ahead tips is essential. Thoughtful preparation lets us save time without sacrificing the dish’s authentic taste and texture.
Prepare and Store the Pork Schnitzel
- Slice and pound the pork tenderloin as directed.
- Bread the schnitzel using flour, egg wash, and bread crumbs.
- Arrange the breaded pieces in a single layer on a baking sheet.
- Cover tightly with plastic wrap or place in an airtight container.
- Refrigerate for up to 24 hours before frying.
- When ready to cook, fry as usual in hot oil until golden brown and crisp.
This method ensures the schnitzel stays fresh and the breading adheres well during frying.
Make Knepp Dough in Advance
- Combine dry and wet ingredients into a smooth dough.
- Cover the bowl tightly with plastic wrap or transfer the dough to an airtight container.
- Refrigerate for up to 12 hours.
- Before cooking, let the dough sit at room temperature for 10 minutes.
- Shape and cook the dumplings following the recipe instructions.
Chilling the knepp dough helps the dumplings hold their shape, resulting in a light and fluffy texture.
Prepare the Apple Sauce Ahead
- Peel, core, and slice apples, then cook with sugar and cinnamon until tender.
- Let the apple sauce cool to room temperature.
- Transfer to a sealed container, refrigerate for up to 3 days.
- Reheat gently on the stove or microwave before serving.
- Stir occasionally to maintain smooth consistency.
The flavors in the apple sauce deepen with resting, making it an ideal component to prepare early.
Summary of Make-Ahead Times
| Component | Preparation Step | Storage Method | Storage Time |
|---|---|---|---|
| Pork Schnitzel | Breaded and ready to cook | Refrigerate airtight | Up to 24 hours |
| Knepp Dough | Mixed dough ready | Refrigerate covered | Up to 12 hours |
| Apple Sauce | Cooked and cooled | Refrigerate sealed | Up to 3 days |
Conclusion
Schnitz and Knepp is more than just a meal—it’s a celebration of tradition and flavor that brings warmth to any table. By mastering this recipe, we connect with a rich culinary heritage while enjoying a dish that’s both comforting and satisfying.
With the right ingredients, equipment, and preparation, creating this classic becomes a rewarding experience that’s perfect for family dinners or special occasions. Let’s keep this timeless favorite alive by sharing it with those we care about and savoring every delicious bite together.
Frequently Asked Questions
What is Schnitz and Knepp?
Schnitz and Knepp is a traditional Pennsylvania Dutch dish combining tender pork schnitzel (“Schnitz”) and sweet stewed apple dumplings (“Knepp”), offering a savory and sweet flavor balance.
What ingredients are needed to make Schnitz and Knepp?
Key ingredients include pork tenderloin, flour, eggs, bread crumbs, and seasonings for schnitzel; flour, baking powder, salt, sugar, milk, and eggs for knepp; and tart apples, sugar, cinnamon, water, and lemon juice for the apple sauce.
What equipment is essential for preparing Schnitz and Knepp?
You’ll need a large skillet, mixing bowls, measuring cups, a sharp knife, cutting board, whisk or fork, saucepan, slotted spoon, and tongs or spatula for smooth preparation.
How do you prepare the pork for Schnitz and Knepp?
Trim, slice, and pound the pork tenderloin until tender, then season it just before frying. This ensures a juicy, flavorful schnitzel.
How is the knepp dough made?
Combine dry ingredients (flour, baking powder, salt, sugar) with wet ingredients (milk, eggs) gently to avoid overmixing, resulting in light, fluffy dumplings.
How do you prepare the apple sauce for this dish?
Peel, core, and cook tart apples with sugar, cinnamon, water, and lemon juice until tender, adjusting sweetness to your preference.
What are the cooking steps for Schnitz and Knepp?
Fry the breaded pork schnitzel in hot oil until golden, boil the knepp dumplings until they rise and feel fluffy, and simmer the applesauce until soft.
How should Schnitz and Knepp be served?
Serve hot with carefully plated schnitzel, knepp, and apple sauce. Pair it with a light salad and a crisp white wine or apple cider for best results.
Can Schnitz and Knepp be made ahead of time?
Yes. The breaded pork can be refrigerated for up to 24 hours, knepp dough stored for 12 hours, and apple sauce kept for 3 days without losing flavor.