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: Let any excess egg drain off. Finally, dip the cutlet into the breadcrumbs, covering it completely, but not pressing the breadcrumbs into the cutlet. Let any excess breadcrumbs fall off. Immediately transfer the breaded cutlet to the hot oil. Fry the cutlet for 1-2 minutes on each side until golden brown. Transfer the cutlets to a paper towel lined platter or wire rack. Repeat with another cutlet. After 2 cutlets, add the remaining 2 Tbsp butter and additional oil if necessary. Heat your oil/butter and continue with the remaining cutlets. To serve, garnish the hot schnitzel with lemon slices and parsley.