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:
Did you make this recipe?

Content: Just like the eggplant schnitzel below I dished up recently. I love to drizzle it with a vinaigrette of finely chopped parsley, minced fresh garlic, salt and pepper, red wine vinegar and olive oil (all to taste, I go heavy on the vinegar because it beautifully cuts through the crispy fried coating and soft inner flesh of the eggplant). Serving Tips
Schnitzel is best served as soon as it is prepared. Let it sit on a paper towel to drain for a minute and then serve immediately. This is great advice if you are cooking two to four schnitzels, but not as much if you are making a dozen or more at the same time like I did for this platter. What to do in such a situation? When cooking multiple schnitzels they can get cold and soggy pretty quickly. To keep cooked schnitzels crispy and warm turn your oven to about 200 F and place inside a baking sheet lined with parchment paper. Pan-fry your schnitzels, drain them on paper towels lined plate for up to a minute and then transfer them to the oven. Continue to make the rest of the schnitzels and repeat the same steps until you are done.