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: 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. About 2-3 minutes per side, depending on how large your pounded cutlets are. When they look golden and crispy remove from the pan and place onto a paper towels lined plate. NOTE: If you want to make sure the meat is cooked you can use a food thermometer to measure the temperature in the center of a schnitzel – you are looking for 165 F for chicken and 155 F for pork. Types of Schnitzel
Wiener Schnitzel – the most famous schnitzel is known as Wiener schnitzel (Viennese schnitzel) and is made from veal meat.