Title: Traditional German Pork Schnitzel • Curious Cuisiniere
Headings: Traditional German Pork Schnitzel
Traditional German Pork Schnitzel
What is schnitzel?
The origin of schnitzel
What kind of meat is used for schnitzel?
What cut of meat is used for pork schnitzel?
How to make German schnitzel
What sauce is served with schnitzel?
What is traditionally served with schnitzel?
Traditional German Schnitzel
Ingredients
Instructions
Nutrition Information:
Yield:
Serving Size:
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Content: Using breadcrumbs to coat meat quickly became a widely used preparation method. In the 1800s, an Austrian general was served a dish of bread crumb-coated veal cutlets while in Milan. He brought the idea back to the Austrian Kaiser, and it was in Vienna that Wiener-Schnitzel was perfected and became famous. What kind of meat is used for schnitzel? There are many variations of schnitzel using many different types of meat. Wiener-Schnitzel must be made with veal
Schweine-Schnitzel is made with pork
Puten-Schnitzel uses turkey
Hänchen-Schnitzel is made with chicken
What cut of meat is used for pork schnitzel? Today, we are sharing a recipe for the most common German type of schnitzel, which is made with pork – schweineschnitzel. 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. 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. Once we pound the pork, it will cook quickly, just a few minutes on each side (depending how hot your oil is).