Authentic German Schnitzel Recipe:
Discover how to prepare the deliciously crispy breaded Authentic German Schnitzel Recipe that you love and miss from your favorite German restaurants.
It’s the traditional German dish, after all. The majority of visitors to Germany who try schnitzel fall in love with it. (I suppose there are the odd folks from time to time who don’t like it, and sadly there’s just no helping them.)The most popular Schnitzel in America is Wienerschnitzel. Actually a regionally protected name in Germany and Austria, “Wienerschnitzel” can only be prepared with veal.
The Austrian Wiener Schnitzel is prepared similarly to this classic German dish. The sole distinction is that German Schnitzel is made using pork (my preferred meat) rather than veal. Regarding the origin of the Schnitzel, it is believed that the Romans, who lived in the first century BC, were the first to bread and fry thin pieces of beef. Additionally, Austrians will be the first
- 4 boneless pork steaks
- salt and freshly ground black pepper
- 1/2 cup all-purpose flour combined
- 1 teaspoon salt
- 2 large eggs, beaten
- 3/4 cup plain breadcrumbs
- Oil for frying
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- Put the pork chops between two pieces of plastic wrap and use the flat side of a meat tenderizer to pound them until they are only 1/4 inch thick. Apply a little coating of salt and freshly ground black pepper to both sides.
- In three separate shallow bowls, combine the flour mixture, egg, and breadcrumbs. At each stage, coat the chops’ whole surface area and all of their edges with flour, egg, and breadcrumbs. Avoid pressing the breadcrumbs into the meat. Shake the extra crumbs off gently. Schnitzel should be fried right away after being coated to ensure maximum crispiness.
- Since you don’t want the schnitzel to sit in the coating before frying, make sure the cooking oil is hot enough at this time . Make sure to use enough oil so that the Schnitzels can “swim” in it.
- To achieve a deep golden brown on both sides, fry the schnitzel for about 3 -4 minutes total. Move quickly to a plate covered with paper towels.
- Serve immediately with fresh lemon slices and parsley sprigs, or with the sauce of your choice. Serve with German potato salad, French fries, or homemade German spaetzle as well as a crisp, lush green salad.