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: What to do in such a situation? When cooking multiple schnitzels they can get cold and soggy pretty quickly. To keep cooked schnitzels crispy and warm turn your oven to about 200 F and place inside a baking sheet lined with parchment paper. Pan-fry your schnitzels, drain them on paper towels lined plate for up to a minute and then transfer them to the oven. Continue to make the rest of the schnitzels and repeat the same steps until you are done. Then transfer them all onto a pre-garnished platter and serve with your choice of sides. Sauces that go well with Schnitzel
Typically a schnitzel is flavored with just a squeeze of lemon juice and a bit of finely chopped fresh parsley
Butter and lemon juice based pan sauces are appropriate, whether simply flavored with salt and pepper of with capers or anchovies added
Mushroom cream sauces or gravies such as the ones used for Jägerschnitzel are very popular
Gravies such as our Beer Onion Gravy. work well too
Schnitzel & Beer Pairings
Schnitzels pair famously with a variety of German beer styles. Our favorite are crisp and clean Bavarian lagers such as Munich Helles, Pils, Maibock and Märzen style lagers. Easy Schnitzel (Pork, Veal, Chicken or Vegeterian)
Yield: