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: While this is definitely correct and applies to the most popular schnitzels enjoyed world-wide, the focus (as the name suggests) is on the thin meat rather than the breaded meat. What You Need to Make a Schnitzel
To make a traditional schnitzel first and foremost you will need: boneless cutlets of pork, chicken or veal
a standard breading procedure set up – a bowl with flour, another one with eggs (beaten) and a third one with bread crumbs. If you’d like extra crispy schnitzels you can consider mixing Panko bread crumbs with the regular bread crumbs or use Panko bread crumbs only. a meat mallet to tenderize the meat cutlets
plastic wrap and a non-slip cutting board (or you can place a towel underneath your cutting board instead)
How to Make a Schnitzel
Cover the meat cutlets with plastic wrap and pound them with the meat mallet, then flip them over and tenderize the other side. Season with salt and pepper and then proceed through the steps of the breading procedure. First dredge in flour, shake off all the excess and dip in the beaten eggs. Finally dip each side of the cutlets (schnitzels) in bread crumbs making sure they are uniformly coated. You are then ready to pan-fry. Be sure to heat cooking oil over medium-high heat to 350 F and for best results fry two schnitzels at a time.