Here’s the recipe for traditional veal schnitzel. German Pork Schnitzel is an easy yet elegant dish that is perfect for a weeknight dinner or an Oktoberfest celebration! Once we pound the pork, it will cook quickly, just a few minutes on each side (depending how hot your oil is). I was surprised at how simple and easy this recipe was. Turned out great. Season the veal with salt … The process for making Wiener-Schnitzel was perfected by the Austrians, and so it gained their name. Schnitzel is a traditional German dish. Veal, which is traditionally used to make Wiener schnitzel. Made this tonight for dinner. Hello Scott. I’m doing a research paper on breaded cutlets around the globe and was wondering if you had a source for the legend of Kaiser Basileios I eating gold and the subsequent transition to breading? Less traditional side dishes are rice (Reis), mashed potatoes (Kartoffelpuree), french fries (Pommes frites) and fried potatoes (Bratkartoffeln). Particularly pork chops. As already mentioned, Schnitzel is traditionally served with Spätzle and gravy, Pommes (fries), or Schwäbischer Kartoffelsalat (German vinegar-based potato salad – it’s the best!). The squeeze of lemon juice stuck, and we still serve schnitzel with lemon slices to … After 2 cutlets, add the remaining 2 Tbsp butter and additional oil if necessary. Your email address will not be published. Place them between two sheets of plastic wrap and pound them to 1/8 inch thick using a meat mallet or rolling pin. 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. Dip the chops in the flour, the egg, and the breadcrumbs, coating both sides and all edges at each stage. Schnitzel Holstein is topped with a fried egg, onions, and capers. When you think of Schnitzel (pronounced SH-nit-sel), you probably think of Wiener-Schnitzel or Jäger-Schnitzel. Gently shake off the excess crumbs. A green salad or green beans also make a nice addition to round out the meal and add light complement. Accompanying such main foods as Schnitzel, Haxe, roast pork, sausages, Sauerbraten and smoked chops, side dishes generally play only a minor role. The sauce is made with white wine, heavy cream, and black pepper. Finally, dip the cutlet into the breadcrumbs, covering it completely, but not pressing the breadcrumbs into the cutlet. "Wiener schnitzel" is an Austrian term, and it refers to a thin slice of veal (about 3 to 6 ounces or so), covered in bread crumbs and fried. The Schnitzel must swim in the fat, otherwise it will not cook evenly: the fat cools too mu… French fries, roast potatoes, gravy, cranberry sauce, pickled beets, eggs, anchovies, and capers are common pairings with Wiener Schnitzel, though not all at once. All opinions are our own. What looks like a fancy meal comes together in about 30 minutes. However, these two are only a few of the dishes prepared in the schnitzel way. The meat is usually thinned by pounding with a meat tenderizer. I have not come across that in the traditional recipes I have seen, but possibly in some parts of Germany it is. Today, we are sharing a recipe for the most common German type of schnitzel, which is made with pork – schweineschnitzel. The Daring Gourmet is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Let any excess breadcrumbs fall off. Hello! Heat your oil/butter and continue with the remaining cutlets. In Austria, the dish called Wiener Schnitzel is traditionally served with a slice of lemon and either Potato salad or potatoes with parsley and butter. Schnitzel that does not have a sauce is traditionally garnished with lemon slices and parsley. There are four basic kinds of Schnitzel in Germany. Schnitzel is often served with a starch, like Spätzle (German dumpling), French fries, or German potato salad. Lightly salt and pepper the pork cutlets. Place the flour and breadcrumbs each in their own shallow dish. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Schnitzel is a boneless cut of veal, pounded thin and cooked. You could cut it into small fingers for toddlers or even pack it into lunch boxes. Let it sit on a paper towel to drain for a minute and then serve immediately. Find out more about her and our mission on our About Page. While not all schnitzel is served with sauce, there are some very common variations that do. Wiener schnitzel dish is almost always served with a wedge of lemon; it is also commonly accompanied by cucumber salad, potato salad, or French fries. Lightly season both sides with salt and freshly ground black pepper. Traditionally, schnitzel is garnished with slices of lemon and chopped parsley. The legend goes that Kaiser Basileios I, in the late 800’s AD, liked his meat to be covered in sheets of gold. Thanks for visiting! To ensure you end up with schnitzel that is crispy on the outside and juicy on the inside, you want to cook your pork to 145F. Learn how your comment data is processed. It is coated in flour and then fried. Pork Schnitzel with Cheesy Potatoes. https://www.tasteofhome.com/recipes/pork-schnitzel-with-sauce Schnitzel is traditionally served with fresh lemon juice. There are other toppings for schnitzel other than schnitzel sauces. By Sarah Ozimek | Published: September 21, 2020 | Last Modified: October 9, 2020 | 14 Comments. 1. An assortment of things can be served with this classic Viennese dish, depending on the region where one consumes it. Funny enough, the origin of this culinary tradition is less than appetizing. Another weekday favourite is to make some cauliflower mash flavoured with nutmeg and a creamy mushroom sauce to serve with the schnitzels. What a great way to serve up pork loin…. Wiener Schnitzel is served with a wedge of lemon, which is squeezed over the top, parsley potatoes (Petersilienkartoffeln), potato salad (Kartoffelsalat) or cucumber salad (Gurkensalat). Immediately transfer the breaded cutlet to the hot oil. Transfer the cutlets to a paper towel lined platter or wire rack. 6. https://www.quick-german-recipes.com/german-schnitzel-recipe.html He brought the idea back to the Austrian Kaiser, and it was in Vienna that Wiener-Schnitzel was perfected and became famous. Recipe Felice. A Wiener Schnitzel is a breaded veal cutlet. Explore recipes inspired by global flavors: British | Caribbean | Chinese | French | German | Greek | Indian | Italian | Japanese | Mexican | Polish| Spanish | Thai | American, « South African Bobotie (Beef Curry Casserole). Try these 9 delicious schnitzel recipes and pair them with their perfect sides. Please leave a comment below or share a photo on Instagram. We found this particular legend here: http://www.germanfoodguide.com/schnitzel.cfm . Place the beaten eggs in a shallow bowl. Related Categories: 30 Minute Meals (or Less), Dinner Recipes, German Recipes, Meat and Poultry Recipes You May Also Be Interested In: Beer Pairing, Pork, Reviews. Sign up for our newsletter to receive cultural tidbits & tasty dishes! Learn how to make that perfectly crispy breaded Schnitzel you know and love from your favorite German restaurants! Wiener Schnitzel is traditionally served with lemon and potato salad and is best served right away ; 1. German Schnitzel is a quick and easy, yet elegant dish of crispy breaded pork cutlets that is perfect for a weeknight dinner or an Oktoberfest celebration! Most commonly, the meats are breaded before frying. Hi Brian. http://www.germanfoodguide.com/schnitzel.cfm, 4 serving-size pork loin chops, cut roughly ½ inch thick (roughly 1 - 1 1/2 lbs total), Lemon slices and fresh parsley (to serve). Schnitzel is a traditional German and Austrian dish made most often from thinly pounded and breaded chicken or pork, usually served with potatoes or a simple but delicious pasta called spaetzel. And we can agree to disagree. As you can see from the picture at the top, this time I had it with some … As an Amazon Associate I earn from qualifying purchases. However the act of making schnitzel can be traced back to the Byzantine Empire in the 7th century! It is ok if the pork has a blush of pink when you cut into it. You will also find Kaiser Basileios I of the Byzantine Empire referred to as Basil I “The Macedonian”. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes. Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. The thinner the cuts of meat you start out with, the less pounding they need. We can definitely agree that they make great beer though! Isn’t it more traditional to cook them in clarified butter? … Melt 2 Tbsp of butter in a medium sauté pan and add enough oil to fill the pan to 1/8 inch. Before refrigeration was invented, lemon juice helped mask the flavor of meat gone bad. Wiener Schnitzel is probably the most popular dish in Austria, that is dated late 19th century and very appreciated worldwide. The origins of schnitzel are unknown, but it may have originated in Italy, as it is very similar to the Italian dish cotoletta alla milanese. What a fun paper! Your email address will not be published. In more northern parts of German, a Schnitzel is often served with a sauce over it. It used to be that common knowledge was to cook pork to 165F, but often that lead to over-cooked, dry pork. The earliest documentation of the dish in Austria is in the mid 19th century, but it may have been served … Let any excess egg drain off. Schnitzel is often served with a starch, like Spätzle (German dumpling), French fries, or German potato salad. One at a time, lightly dredge the pork chops first in the flour, then the egg mixture, and then in the … “Wiener” (pronounced VIEN-er) means “Viennese” or “from Vienna” in Austria. And it is nice to know that when you cook US pork, you can be confident in the product that family farmers are committed to. Schnitzel that does not have a sauce is traditionally garnished with lemon slices and parsley. Or try this pork schnitzel and pineapple slaw recipe. This practice soon become popular with the wealthy, but it was also very expensive. Using breadcrumbs to coat meat quickly became a widely used preparation method. 2. Glad you reminded me! What is traditionally served with schnitzel? Finally the Schnitzel is fried in a good proportion of lard or clarified butterat a temperature from 160 °C (320 °F) to 170 °C (338 °F) until it is golden yellow. Most of them are breaded (regional differences) but how they are served varies. In the 1800s, an Austrian general was served a dish of bread crumb-coated veal cutlets while in Milan. Salzburger schnitzel is similar but filled with mushrooms, onions, bacon and fresh herbs. The possibilities are endless, there are so many side dishes for your Wiener Schnitzel. DISCLOSURE: This post was sponsored by the Wisconsin Pork Producers Association. If you like schnitzel, give this a try. Ho Orestes. Serve immediately with spätzel, fries, or German potato salad. This site uses Akismet to reduce spam. Don't let the schnitzel sit in the coating or they will not be as crispy once fried - fry immediately. Toss a little breading into the hot oil, if it crisps up nicely, but doesn’t burn, then you know your oil is ready. The meat is thin and tenderised and coated in a delicious batter! Bread crumbs are much cheaper than sheet of gold! Her experience in the kitchen and in recipe development comes from years working in professional kitchens. The dish is prepared from veal slices, butterfly cut, about 4 mm (0.16 in) thin and lightly pounded flat, slightly salted, and rolled in milk, flour, whipped eggs, and bread crumbs. The breaded schnitzel is popular in many countries and made using veal, pork, chicken, mutton, beef, turkey, cheese or textured vegetable protein as a vegetarian or vegan alternative. The bread crumbs must not be pressed into the meat, so that they stay dry and can be "souffléd". Schnitzel is sometimes topped with a fried egg. Schnitzel is a staple dish in Germany; traditionally it’s either made from veal or pork, but the most common you’ll find at Oktoberfest is Schweine-Schnitzel which is pork schnitzel.. The lemon adds a nice acidity that cuts through the fat from the frying. So, an alternative “yellow gold” was created. Receive the latest recipes from The Daring Gourmet! Transfer briefly to a plate lined with paper towels. Spätzel, french fries and German potato salad are all great, traditional choices for serving with your schnitzel, along with a green … It is dipped in flour, egg, and bread crumbs, then fried in butter or oil to a golden brown. However, in restaurants and cafes, one finds the traditional side dishes that are so very typical of German food. Pork Schnitzel With Potato Salad. (As you could imagine!). Actually, it should, for best tenderness and juiciness. », Oil for frying (use a neutral-tasting oil with a high smoke point), https://www.daringgourmet.com/authentic-german-jagerschnitzel-hunter-schnitzel-with-mushroom-gravy/, http://www.daringgourmet.com/2015/02/13/a-comprehensive-guide-to-cooking-oils-the-good-the-bad-and-the-ugly/, http://www.daringgourmet.com/2013/03/26/german-creamy-mushroom-pork-hunters-sauce-with-spaetzle/. Set the cutlets aside. We suggest you cook up this wonderful schnitzel for a weekday dinner. The meat used is veal, pork, turkey, or chicken. Breaded boneless pork chop (German: schnitzel) beaten flat. Serve immediately with slices of fresh lemon and parsley sprigs or with your choice of sauce. Use enough oil so that the Schnitzels "swim" in it. You should be able to ask your butcher to cut the chops to your desired thickness, if you can’t find what you’re looking for on the shelves. Fry the Schnitzel for about 2-3 minutes on both sides until a deep golden brown. This panko-crumbed chicken schnitzel is an extra crunchy version that the whole family will love. Then, dip the cutlet in the beaten eggs, moistening it entirely. I also love baking them once to cook through, and then baking them again for 10 minutes topped with chopped ripe tomato, red chilli and slices of mozzarella. It is traditionally served with a lemon wedge, which you can use to drizzle fresh lemon juice over the schnitzel. For this dish, we find the easiest cut to start with is a boneless pork loin chop, sliced not too thick, but not too thin either. Rahm schnitzel is made with turkey, pork, or veal. Required fields are marked *. And traditionally served … It is very similar to the dish escalope in France, tonkatsu in Japan, and the milanesa of Italy, Mexico, Uruguay, Paraguay, Argentina, Brazil Heat the oil and butter over high heat. Put the flour, eggs and bread crumbs into 3 shallow bowls. A warm potato salad or pan-fried potatoes are other common side dish option with a Wiener Schnitzel … Schnitzel is best served as soon as it is prepared. Hopefully this helps your research! German schnitzel (or Schweineschnitzel) is traditionally made with pork chops that are also thinly breaded and fried in a tender crisp coating. boneless pork steaks or chops, (to make Austrian Wienerschnitzel use thin veal cutlets), all-purpose flour combined with 1 teaspoon salt, #MyHomeTownGuide – 5 Fabulous Tacoma Eats! Teach kids how to make cutlets: Put 1/2-inch-thick slices pork tenderloin between pieces of plastic wrap and pound with a skillet. What is traditionally served with schnitzel? The lemon adds a nice acidity that cuts through the fat from the frying. Better than most we have had in the US. What Is Traditionally Served With Schnitzel? There are many variations of schnitzel using many different types of meat. The goal of pounding them thin is to tenderize the meat and get them to an even thickness that will cook all the way through in the time it takes to turn the breading to a nice golden brown. Dip a pounded cutlet in flour, covering it completely. Another Infamous Schnitzel To add to the confusion, there is a chain of hot dog restaurants named “Wienerschnitzel” that was born in Illinois during the 1960s. . Schnitzel is traditionally made with veal (you’ll see it on menus as wiener schnitzel) so give chicken a rest and give this German staple a whirl instead. As always, we only share quality products that we love with our readers. Typical sauces may include Hollandaise or a creamy mushroom sauce. Schnitzel, while it looks like an impressive dish is incredibly easy to make. Other sides are considered vulgar or non-traditional in Austria and southern Germany. Lingonberry jam or Ketchup is served along with a small green salad and a slice of lemon. German food is bland, not taste at all Love the beer though. Be careful not to press the breadcrumbs into the meat. (No SPAM, we'll never sell your email - we promise!). If you like this dish, sign up for our newsletter for tasty, cultural inspiration in your inbox! Fry the cutlet for 1-2 minutes on each side until golden brown. To serve, garnish the hot schnitzel with lemon slices and parsley. As an Amazon Associate I earn from qualifying purchases. Personally, I wouldn’t call German food bland, but that is a matter of taste preference. Don't forget to tag @curiouscuisiniere! Originates from Vienna (German: Wien). Panko-crumbed chicken schnitzel. A schnitzel is a thin slice of meat (or a vegetarian alternative, like cheese) fried in fat. 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. This is great advice if you are cooking two to four schnitzels, but not as much if you are making a dozen or more at the same time like I did for this platter. US pig farmers have a strong commitment to safety and quality, which you can learn more about at PorkCare.com. It is a popular part of Austrian cuisine and German cuisine. Serve with German Spaetzle (see recipe for. 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Co-Owner of Curious Cuisiniere and the chief researcher and recipe developer for site! ” in Austria is traditionally served with lemon slices and parsley German schnitzel or.