Klopfschinken nach Mecklenburger Art, or Breaded Ham Mecklenburg Style, is a crispy German breaded ham recipe made with thick slices of smoked ham soaked in milk, coated with egg and breadcrumbs, and fried until golden. Simple, hearty, and full of regional character, this northeastern German dish is a flavorful alternative to schnitzel with a distinctly smoky ham flavor.
The milk soak helps mellow the saltiness of the smoked ham, while the breadcrumb coating creates a crisp, savory crust. Served hot with asparagus, boiled potatoes, parsley potatoes, or a light salad, Klopfschinken makes a satisfying spring entrée that feels especially fitting during Spargelzeit.
Whether served with white asparagus and Hollandaise or paired with simple potatoes and mustard, this German breaded ham recipe is an easy way to bring rustic Mecklenburg-style cooking to the table.
What Is Klopfschinken nach Mecklenburger Art?
Klopfschinken nach Mecklenburger Art is a German breaded ham dish made with thick slices of smoked ham that are soaked in milk, coated with egg and breadcrumbs, and fried until crisp. The name can be translated as Mecklenburg-style breaded ham, referring to a regional preparation from northeastern Germany.
The dish is simple, hearty, and satisfying. Instead of using a fresh pork cutlet like schnitzel, this recipe starts with smoked ham, giving the finished dish a savory, lightly smoky flavor. The milk soak helps mellow the saltiness of the ham, while the egg and breadcrumb coating creates a golden, crisp exterior.
Served with asparagus, potatoes, or a light salad, Klopfschinken makes a rustic German entrée that feels especially fitting for spring meals and Spargelzeit.
German Breaded Ham from Mecklenburg
Mecklenburg-style breaded ham is a regional dish with a straightforward preparation and a comforting flavor. The current recipe describes crispy breaded ham as a favorite in northeastern Germany, which gives the page a strong regional identity.
What makes this dish distinctive is the use of smoked ham. The ham is already flavorful before it reaches the pan, so the recipe does not need many additional ingredients. Milk, eggs, breadcrumbs, salt, and pepper are enough to create a crisp, savory dish with a satisfying texture.
The finished ham can be served much like a schnitzel, but with a deeper smoked flavor. It is especially good with asparagus because the fresh, tender spears balance the richness of the fried breading.
Why You’ll Love This Recipe
Klopfschinken nach Mecklenburger Art is a simple German ham recipe with big comfort-food appeal. It uses only a few ingredients, but the result is crisp, savory, and full of regional character.
You’ll love this recipe because it:
- Turns smoked ham into a hearty German entrée
- Uses a simple egg and breadcrumb coating
- Fries up golden and crispy
- Has a savory, lightly smoky flavor
- Pairs beautifully with asparagus
- Works well for spring dinners and Spargelzeit
- Feels similar to schnitzel, but with a smoked ham twist
- Requires only a short ingredient list
Klopfschinken nach Mecklenburger Art (Breaded Ham)
Ingredients
- 4 slices of smoked ham 1 inch thick
- 2-1/8 cups milk
- 2 eggs
- 1 cup breadcrumbs
- salt
- pepper
Instructions
- Allow the ham to soak in the milk for about 4 hours.
- Bread the ham with the eggs and breadcrumbs. Add salt and pepper to taste. Fry until crispy and serve.
- Serve with spargel (asparagus).
Notes
Why Soak Ham in Milk?
Soaking smoked ham in milk helps mellow its saltiness and gives the finished dish a more balanced flavor. Because smoked ham can be quite savory, the milk soak softens the intensity before the ham is breaded and fried. This step also helps the ham stay moist. Once the slices are coated in egg and breadcrumbs, the outside becomes crisp while the inside remains tender. For the best result, pat the ham dry after soaking. A dry surface helps the egg and breadcrumbs stick more evenly.Tips for the Best Breaded Ham
Use thick slices of smoked ham. Thin slices may dry out too quickly in the pan, while thicker slices stay more satisfying. Pat the ham dry before breading. This helps the egg coating cling and keeps the breadcrumbs from sliding off. Season carefully. Smoked ham already contains salt, so add only a light amount of extra salt to the coating. Fry over moderate heat. If the heat is too high, the breadcrumbs may brown before the ham is warmed through. If the heat is too low, the coating may absorb too much oil. Serve the ham right away while the crust is still crisp.Serving with Spargel
The current recipe suggests serving Klopfschinken with Spargel, or asparagus. This is an excellent pairing because the fresh, tender asparagus balances the salty, crispy, and smoky character of the ham. White asparagus gives the dish a very traditional German spring feeling, especially during Spargelzeit. Green asparagus also works well and brings a slightly brighter flavor. Serve the asparagus simply with melted butter, Hollandaise sauce, parsley potatoes, or boiled new potatoes. Together, the breaded ham and asparagus make a hearty but seasonal German meal.What to Serve with Klopfschinken
Klopfschinken is rich and savory, so it pairs best with fresh, simple, or lightly tangy sides. Good pairings include:- White asparagus
- Green asparagus
- Boiled potatoes
- Parsley potatoes
- Potato salad
- Cucumber salad
- Green salad
- Braised cabbage
- Pickles or gherkins
- Rye bread
- Mustard
- Hollandaise sauce
- Melted butter
- German beer
- Riesling
- Sparkling mineral water
