Title: German Schnitzel (Pork) & How to Make It
Headings: Schnitzel
Schnitzel
What is a Schnitzel?
What You Need to Make a Schnitzel
How to Make a Schnitzel
Types of Schnitzel
Serving Tips
Sauces that go well with Schnitzel
Schnitzel & Beer Pairings
Easy Schnitzel (Pork, Veal, Chicken or Vegeterian)
Ingredients
Instructions
Nutrition Information:
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Content: About 2-3 minutes per side, depending on how large your pounded cutlets are. When they look golden and crispy remove from the pan and place onto a paper towels lined plate. NOTE: If you want to make sure the meat is cooked you can use a food thermometer to measure the temperature in the center of a schnitzel – you are looking for 165 F for chicken and 155 F for pork. Types of Schnitzel
Wiener Schnitzel – the most famous schnitzel is known as Wiener schnitzel (Viennese schnitzel) and is made from veal meat. It is also the most expensive. It is traditionally breaded and baked. In Austria they take great pride in pounding the veal schnitzels so thin that they spread out quite large and pretty much take up the entirety of an entree plate. Pork Schnitzel – possibly the most frequently eaten schnitzel, made with pork cutlets which are significantly cheaper than veal. In Germany it is the schnitzel of choice.