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: This recipe works well for veal (Wiener schnitzel), pork or chicken schnitzels. Ingredients
8 5 oz cutlets (pork, veal or chicken breast)
1 tsp each of salt & pepper
1 1/2 cup flour
3 eggs, beaten
2 cups bread crumbs
cooking oil for frying, as needed, start with 1/2 cup
Instructions
Place two cutlets (i.e. schnitzels) at a time onto a cutting board and cover with plastic wrap. Pound with a meat mallet to tenderize and thin out. Flip on the other side, cover again and repeat. Season the tenderized schnitzels with salt and pepper on both sides. Set up a standard breading procedure of three bowls - one filled with flour, one with the eggs (beaten) and one with bread crumbs. Heat the cooking oil in a pan to 350 F.
Dredge each schnitzel in flour, shake off excess, dip in the beaten eggs, then in the bread crumbs. Make sure each cutlet is nicely covered with bread crumbs. Gently ease each schnitzel into the pan (do not overcrowd, two at a time is good) and fry for about 2-3 minutes (depending on how big the schnitzels are). Turn schnitzels over to fry the opposite side for another 2 minutes.