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: German Schnitzel (Pork) & How to Make It
Schnitzel
Learn how to make thin and crispy schnitzel – veal, pork or chicken. Tips on preparing an entire platter for family gatherings or Oktoberfest parties. Go directly to the Recipe Card
Go directly to the list of Types of Schnitzel or
Read on for useful, relevant information and step-by-step pictures and tips (about 3 mins)
What is a Schnitzel? A schnitzel is a boneless, thinly sliced piece of meat, tenderized and pounded even thinner with a meat mallet, seasoned and pan-fried in cooking oil and/or butter. The schnitzel is easily one of the most recognizable German specialties. Schnitzels are delicious, go formidably well with beer (which is why they are on most beer garden menus in Germany) and are both easy and cost effective to prepare. Translated from German the word schnitzel means ‘cut off, torn-off little piece of something‘. It does not have to be breaded, but must be pounded thin. If your meat is thicker than a third of an inch before you cook it, you will not be making a pork schnitzel, you will be making a boneless pork chop. Most people assume that a schnitzel must be breaded and cooked until golden and crispy.