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: 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. While this is definitely correct and applies to the most popular schnitzels enjoyed world-wide, the focus (as the name suggests) is on the thin meat rather than the breaded meat. What You Need to Make a Schnitzel
To make a traditional schnitzel first and foremost you will need: boneless cutlets of pork, chicken or veal
a standard breading procedure set up – a bowl with flour, another one with eggs (beaten) and a third one with bread crumbs. If you’d like extra crispy schnitzels you can consider mixing Panko bread crumbs with the regular bread crumbs or use Panko bread crumbs only. a meat mallet to tenderize the meat cutlets
plastic wrap and a non-slip cutting board (or you can place a towel underneath your cutting board instead)
How to Make a Schnitzel
Cover the meat cutlets with plastic wrap and pound them with the meat mallet, then flip them over and tenderize the other side.