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German breaded ham Klopfschinken nach Mecklenburger Art served with asparagus and potatoes

Klopfschinken nach Mecklenburger Art (Breaded Ham)

Klopfschinken nach Mecklenburger Art is a crispy German breaded ham recipe from northeastern Germany made with thick slices of smoked ham soaked in milk, coated with egg and breadcrumbs, and fried until golden. Traditionally served with Spargel, or asparagus, this simple regional dish makes a hearty spring entrée with classic German flavor.

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
For a classic spring plate, serve Klopfschinken with asparagus and boiled potatoes. For a heartier meal, add potato salad or braised cabbage.

Easy Variations

For a schnitzel-style version, add a little flour before the egg and breadcrumb coating. This can help the breading stick more securely.
For extra flavor, mix finely chopped parsley, paprika, or a pinch of nutmeg into the breadcrumbs.
For a sharper finish, serve the breaded ham with German mustard or horseradish sauce.
For a spring dinner, serve with white asparagus and Hollandaise sauce.
For a lighter plate, serve with green salad, cucumber salad, and lemon wedges.

Make-Ahead Tips

The ham can be soaked in milk ahead of time and kept covered in the refrigerator until ready to bread and fry.
For the best texture, bread and fry the ham shortly before serving. The coating is crispiest when freshly cooked.
Leftovers can be refrigerated and reheated in the oven or air fryer to help restore the crisp texture. Avoid microwaving if possible, since it can make the breading soft.

Frequently Asked Questions

What is Klopfschinken?

Klopfschinken is a German-style breaded ham dish. In this Mecklenburg-style version, thick slices of smoked ham are soaked in milk, breaded with egg and breadcrumbs, and fried until crispy.

What does Klopfschinken nach Mecklenburger Art mean?

Klopfschinken nach Mecklenburger Art means Mecklenburg-style breaded ham. Mecklenburg is a region in northeastern Germany, and this dish reflects a simple regional preparation.

What kind of ham should I use?

Use thick slices of smoked ham, about 1 inch thick. The current recipe calls for 4 slices of smoked ham.

Why do you soak the ham in milk?

The milk soak helps mellow the saltiness of the smoked ham and keeps the interior tender before breading and frying.

How long should the ham soak?

The current recipe recommends soaking the ham in milk for about 4 hours.

Is breaded ham like schnitzel?

It is similar in that it is coated with egg and breadcrumbs and fried until crisp, but the flavor is different because it uses smoked ham instead of a fresh pork or veal cutlet.

What do you serve with Klopfschinken?

The current recipe recommends serving it with asparagus. Other good sides include boiled potatoes, parsley potatoes, cucumber salad, green salad, potato salad, pickles, or rye bread.

Can I make this dish ahead of time?

You can soak the ham ahead of time, but it is best to bread and fry it shortly before serving so the crust stays crisp.
Course: Entree