German Schnitzel

German Schnitzel

Reagan Vogt

Schnitzel

By: Reagan Vogt

Schnitzel, the word we all like to say. But do you know what it really is? Schnitzel is a thin piece of meat pounded with a meat tenderizer, then breaded and fried in fat or seared in a pan. Schnitzel is usually made with pork, chicken, mutton, beef, or turkey. Schnitzel is a staple in Viennese cuisine, though it has played an important role in German Cuisine. Schnitzel is not only the most popular German meat dish, but it was what most German immigrants ate when they arrived in Texas. Since then schnitzel has changed, when the Germans first arrived in Texas in the 1850s beef was more widely available than pork or veal. Beef also was not as tender as pork or veal, and that’s where the pounding of the meat came from. There is also “Wienerschnitzel”. Wienerschnitzel is the same thing but made with veal. Another big difference is Wienerschnitzel is a geographically protected term in Germany and Austria that can only be made with veal. When my family makes it we normally don’t measure it because we know the recipe so well, so I had to find a recipe that had measurements. My personal favorite thing to eat schnitzel with is spaetzle or german potato salad. 

 

Ingredients 

  • 4 boneless pork steaks or chops, (to make Austrian Wienerschnitzel use thin veal cutlets)
  • salt and freshly ground black pepper
  • 1/2 cup all-purpose flour combined with 1 teaspoon salt
  • 2 large eggs, lightly beaten
  • 3/4 cup plain breadcrumbs, do not use panko. Make your own, you can taste the difference. 
  • Oil for frying (use a neutral-tasting oil with a high smoke point)

 

Instructions

  1. 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.
  2. 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. Important: Do not press the breadcrumbs into the meat, they will become soggy and gross once fried. Gently shake off the excess crumbs. Also, don’t let the schnitzel sit in the coating or they will not be as crispy once fried – fry immediately.
  3. 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. 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.
  4. Serve immediately with slices of fresh lemon and parsley sprigs or with your choice of sauce. Serve with German Spaetzle, French fries, or German potato salad, and with a fresh leafy green salad.

Enjoy!

 

I found this recipe at Daring Gourmet