Schnitzel is traditionally served with fresh lemon juice. Bread crumbs are much cheaper than sheet of gold! Breaded boneless pork chop (German: schnitzel) beaten flat. Be careful not to press the breadcrumbs into the meat. Serve immediately with slices of fresh lemon and parsley sprigs or with your choice of sauce. 6. Lightly season both sides with salt and freshly ground black pepper. A schnitzel is a thin slice of meat (or a vegetarian alternative, like cheese) fried in fat. After 2 cutlets, add the remaining 2 Tbsp butter and additional oil if necessary. In Austria, the dish called Wiener Schnitzel is traditionally served with a slice of lemon and either Potato salad or potatoes with parsley and butter. So, an alternative “yellow gold” was created. Let it sit on a paper towel to drain for a minute and then serve immediately. The breaded schnitzel is popular in many countries and made using veal, pork, chicken, mutton, beef, turkey, cheese or textured vegetable protein as a vegetarian or vegan alternative. I was surprised at how simple and easy this recipe was. Use enough oil so that the Schnitzels "swim" in it. Schnitzel is a traditional German dish. Schnitzel is a staple dish in Germany; traditionally it’s either made from veal or pork, but the most common you’ll find at Oktoberfest is Schweine-Schnitzel which is pork schnitzel.. At its most basic, schnitzel is a simple way of preparing thin cutlets of meat by breading and frying. Please leave a comment below or share a photo on Instagram. Schnitzel Holstein is topped with a fried egg, onions, and capers. Her experience in the kitchen and in recipe development comes from years working in professional kitchens. There are four basic kinds of Schnitzel in Germany. As an Amazon Associate I earn from qualifying purchases. I forgot about schnitzel. Most commonly, the meats are breaded before frying. It is coated in flour and then fried. By Sarah Ozimek | Published: September 21, 2020 | Last Modified: October 9, 2020 | 14 Comments. For this dish, we find the easiest cut to start with is a boneless pork loin chop, sliced not too thick, but not too thin either. Using breadcrumbs to coat meat quickly became a widely used preparation method. Better than most we have had in the US. What a fun paper! German Pork Schnitzel is an easy yet elegant dish that is perfect for a weeknight dinner or an Oktoberfest celebration! Melt 2 Tbsp of butter in a medium sauté pan and add enough oil to fill the pan to 1/8 inch. Glad you reminded me! The legend goes that Kaiser Basileios I, in the late 800’s AD, liked his meat to be covered in sheets of gold. The goal of pounding them thin is to tenderize the meat and get them to an even thickness that will cook all the way through in the time it takes to turn the breading to a nice golden brown. It is made out of boneless meat thinned with a hammer, coated in bread crumbs and fried. Immediately transfer the breaded cutlet to the hot oil. US pig farmers have a strong commitment to safety and quality, which you can learn more about at PorkCare.com. Other sides are considered vulgar or non-traditional in Austria and southern Germany. Place them between two sheets of plastic wrap and pound them to 1/8 inch thick using a meat mallet or rolling pin. One at a time, lightly dredge the pork chops first in the flour, then the egg mixture, and then in the … The origins of schnitzel are unknown, but it may have originated in Italy, as it is very similar to the Italian dish cotoletta alla milanese. Related Categories: 30 Minute Meals (or Less), Dinner Recipes, German Recipes, Meat and Poultry Recipes You May Also Be Interested In: Beer Pairing, Pork, Reviews. Another weekday favourite is to make some cauliflower mash flavoured with nutmeg and a creamy mushroom sauce to serve with the schnitzels. Find out more about her and our mission on our About Page. And traditionally served … Sign up for our newsletter to receive cultural tidbits & tasty dishes! In the 1800s, an Austrian general was served a dish of bread crumb-coated veal cutlets while in Milan. What is traditionally served with schnitzel? This panko-crumbed chicken schnitzel is an extra crunchy version that the whole family will love. Here’s the recipe for traditional veal schnitzel. Wiener Schnitzel is probably the most popular dish in Austria, that is dated late 19th century and very appreciated worldwide. The sauce is made with white wine, heavy cream, and black pepper. (As you could imagine!). A green salad or green beans also make a nice addition to round out the meal and add light complement. Transfer the cutlets to a paper towel lined platter or wire rack. Let any excess breadcrumbs fall off. Thanks for visiting! I’m doing a research paper on breaded cutlets around the globe and was wondering if you had a source for the legend of Kaiser Basileios I eating gold and the subsequent transition to breading? Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Once we pound the pork, it will cook quickly, just a few minutes on each side (depending how hot your oil is). Lingonberry jam or Ketchup is served along with a small green salad and a slice of lemon. Schnitzel, while it looks like an impressive dish is incredibly easy to make. Traditionally, schnitzel is garnished with slices of lemon and chopped parsley. (No SPAM, we'll never sell your email - we promise!). Let any excess egg drain off. Serve immediately with spätzel, fries, or German potato salad. Panko-crumbed chicken schnitzel. DISCLOSURE: This post was sponsored by the Wisconsin Pork Producers Association. As an Amazon Associate I earn from qualifying purchases. To ensure you end up with schnitzel that is crispy on the outside and juicy on the inside, you want to cook your pork to 145F. Lightly salt and pepper the pork cutlets. Wiener Schnitzel is served with a wedge of lemon, which is squeezed over the top, parsley potatoes (Petersilienkartoffeln), potato salad (Kartoffelsalat) or cucumber salad (Gurkensalat). He brought the idea back to the Austrian Kaiser, and it was in Vienna that Wiener-Schnitzel was perfected and became famous. To serve, garnish the hot schnitzel with lemon slices and parsley. Ho Orestes. Less traditional side dishes are rice (Reis), mashed potatoes (Kartoffelpuree), french fries (Pommes frites) and fried potatoes (Bratkartoffeln). What looks like a fancy meal comes together in about 30 minutes. Heat the oil and butter over high heat. German schnitzel (or Schweineschnitzel) is traditionally made with pork chops that are also thinly breaded and fried in a tender crisp coating. I have not come across that in the traditional recipes I have seen, but possibly in some parts of Germany it is. When you think of Schnitzel (pronounced SH-nit-sel), you probably think of Wiener-Schnitzel or Jäger-Schnitzel. What a great way to serve up pork loin…. Schnitzel is best served as soon as it is prepared. However the act of making schnitzel can be traced back to the Byzantine Empire in the 7th century! It is traditionally served with a lemon wedge, which you can use to drizzle fresh lemon juice over the schnitzel. Then, dip the cutlet in the beaten eggs, moistening it entirely. You will also find Kaiser Basileios I of the Byzantine Empire referred to as Basil I “The Macedonian”. There are many variations of schnitzel using many different types of meat. … Most of them are breaded (regional differences) but how they are served varies. Wiener schnitzel dish is almost always served with a wedge of lemon; it is also commonly accompanied by cucumber salad, potato salad, or French fries. The thinner the cuts of meat you start out with, the less pounding they need. Particularly pork chops. We found this particular legend here: http://www.germanfoodguide.com/schnitzel.cfm . Fry the cutlet for 1-2 minutes on each side until golden brown. boneless pork steaks or chops, (to make Austrian Wienerschnitzel use thin veal cutlets), all-purpose flour combined with 1 teaspoon salt, #MyHomeTownGuide – 5 Fabulous Tacoma Eats! The meat is thin and tenderised and coated in a delicious batter! The bread crumbs must not be pressed into the meat, so that they stay dry and can be "souffléd". Recipe Felice. http://www.germanfoodguide.com/schnitzel.cfm, 4 serving-size pork loin chops, cut roughly ½ inch thick (roughly 1 - 1 1/2 lbs total), Lemon slices and fresh parsley (to serve). Made this tonight for dinner. An assortment of things can be served with this classic Viennese dish, depending on the region where one consumes it. The squeeze of lemon juice stuck, and we still serve schnitzel with lemon slices to … The earliest documentation of the dish in Austria is in the mid 19th century, but it may have been served … Teach kids how to make cutlets: Put 1/2-inch-thick slices pork tenderloin between pieces of plastic wrap and pound with a skillet. We suggest you cook up this wonderful schnitzel for a weekday dinner. You could cut it into small fingers for toddlers or even pack it into lunch boxes. 1. Explore recipes inspired by global flavors: British | Caribbean | Chinese | French | German | Greek | Indian | Italian | Japanese | Mexican | Polish| Spanish | Thai | American, « South African Bobotie (Beef Curry Casserole). Occasionally it’s served with cucumber salad or a side salad based around lettuce. Don't let the schnitzel sit in the coating or they will not be as crispy once fried - fry immediately. Wiener Schnitzel is traditionally served with lemon and potato salad and is best served right away ; 1. Sarah is the co-owner of Curious Cuisiniere and the chief researcher and recipe developer for the site. The dish is prepared from veal slices, butterfly cut, about 4 mm (0.16 in) thin and lightly pounded flat, slightly salted, and rolled in milk, flour, whipped eggs, and bread crumbs. And it is nice to know that when you cook US pork, you can be confident in the product that family farmers are committed to. Place the flour and breadcrumbs each in their own shallow dish. Finally, dip the cutlet into the breadcrumbs, covering it completely, but not pressing the breadcrumbs into the cutlet. It is dipped in flour, egg, and bread crumbs, then fried in butter or oil to a golden brown. It is ok if the pork has a blush of pink when you cut into it. A warm potato salad or pan-fried potatoes are other common side dish option with a Wiener Schnitzel … As you can see from the picture at the top, this time I had it with some … As always, we only share quality products that we love with our readers. Your email address will not be published. You should be able to ask your butcher to cut the chops to your desired thickness, if you can’t find what you’re looking for on the shelves. Funny enough, the origin of this culinary tradition is less than appetizing. Make sure the cooking oil is hot enough at this point (about 330 degrees F) as you don't want the Schnitzel to sit around in the coating before frying. Actually, it should, for best tenderness and juiciness. The possibilities are endless, there are so many side dishes for your Wiener Schnitzel. Personally, I wouldn’t call German food bland, but that is a matter of taste preference. Rahm schnitzel is made with turkey, pork, or veal. It used to be that common knowledge was to cook pork to 165F, but often that lead to over-cooked, dry pork. French fries, roast potatoes, gravy, cranberry sauce, pickled beets, eggs, anchovies, and capers are common pairings with Wiener Schnitzel, though not all at once. Set the cutlets aside. Hello! Transfer briefly to a plate lined with paper towels. Schnitzel is a traditional German and Austrian dish made most often from thinly pounded and breaded chicken or pork, usually served with potatoes or a simple but delicious pasta called spaetzel. However, these two are only a few of the dishes prepared in the schnitzel way. The meat is usually thinned by pounding with a meat tenderizer. We can definitely agree that they make great beer though! Toss a little breading into the hot oil, if it crisps up nicely, but doesn’t burn, then you know your oil is ready. What is traditionally served with schnitzel? Serve with German Spaetzle (see recipe for. However, in restaurants and cafes, one finds the traditional side dishes that are so very typical of German food. And we can agree to disagree. Learn how your comment data is processed. It is a popular part of Austrian cuisine and German cuisine. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes. Try these 9 delicious schnitzel recipes and pair them with their perfect sides. Schnitzel is traditionally made with veal (you’ll see it on menus as wiener schnitzel) so give chicken a rest and give this German staple a whirl instead. Place the beaten eggs in a shallow bowl. German food is bland, not taste at all Love the beer though. There are other toppings for schnitzel other than schnitzel sauces. Hi Brian. . Dip a pounded cutlet in flour, covering it completely. It is very similar to the dish escalope in France, tonkatsu in Japan, and the milanesa of Italy, Mexico, Uruguay, Paraguay, Argentina, Brazil As already mentioned, Schnitzel is traditionally served with Spätzle and gravy, Pommes (fries), or Schwäbischer Kartoffelsalat (German vinegar-based potato salad – it’s the best!). Schnitzel that does not have a sauce is traditionally garnished with lemon slices and parsley. 2. In more northern parts of German, a Schnitzel is often served with a sauce over it. Before refrigeration was invented, lemon juice helped mask the flavor of meat gone bad. If you like this dish, sign up for our newsletter for tasty, cultural inspiration in your inbox! Or try this pork schnitzel and pineapple slaw recipe. Schnitzel is often served with a starch, like Spätzle (German dumpling), French fries, or German potato salad. While not all schnitzel is served with sauce, there are some very common variations that do. Hello Scott. This site uses Akismet to reduce spam. Gently shake off the excess crumbs. Finally the Schnitzel is fried in a good proportion of lard or clarified butterat a temperature from 160 °C (320 °F) to 170 °C (338 °F) until it is golden yellow. Dip the chops in the flour, the egg, and the breadcrumbs, coating both sides and all edges at each stage. The process for making Wiener-Schnitzel was perfected by the Austrians, and so it gained their name. All opinions are our own. I also love baking them once to cook through, and then baking them again for 10 minutes topped with chopped ripe tomato, red chilli and slices of mozzarella. A Schnitzel in Austria is traditionally served with parsley butter potatoes or french fries. Isn’t it more traditional to cook them in clarified butter? Hopefully this helps your research! Pork Schnitzel with Cheesy Potatoes. Accompanying such main foods as Schnitzel, Haxe, roast pork, sausages, Sauerbraten and smoked chops, side dishes generally play only a minor role. A Wiener Schnitzel is a breaded veal cutlet. Your email address will not be published. Turned out great. Originates from Vienna (German: Wien). If you like schnitzel, give this a try. Schnitzel that does not have a sauce is traditionally garnished with lemon slices and parsley. », Oil for frying (use a neutral-tasting oil with a high smoke point), https://www.daringgourmet.com/authentic-german-jagerschnitzel-hunter-schnitzel-with-mushroom-gravy/, http://www.daringgourmet.com/2015/02/13/a-comprehensive-guide-to-cooking-oils-the-good-the-bad-and-the-ugly/, http://www.daringgourmet.com/2013/03/26/german-creamy-mushroom-pork-hunters-sauce-with-spaetzle/. What Is Traditionally Served With Schnitzel? Another Infamous Schnitzel To add to the confusion, there is a chain of hot dog restaurants named “Wienerschnitzel” that was born in Illinois during the 1960s. Schnitzel is often served with a starch, like Spätzle (German dumpling), French fries, or German potato salad. Learn how to make that perfectly crispy breaded Schnitzel you know and love from your favorite German restaurants! The lemon adds a nice acidity that cuts through the fat from the frying. “Wiener” (pronounced VIEN-er) means “Viennese” or “from Vienna” in Austria. Spätzel, french fries and German potato salad are all great, traditional choices for serving with your schnitzel, along with a green … 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. Veal, which is traditionally used to make Wiener schnitzel. Schnitzel is sometimes topped with a fried egg. Season the veal with salt … Fry the Schnitzel for about 2-3 minutes on both sides until a deep golden brown. The lemon adds a nice acidity that cuts through the fat from the frying. This practice soon become popular with the wealthy, but it was also very expensive. Heat your oil/butter and continue with the remaining cutlets. https://www.quick-german-recipes.com/german-schnitzel-recipe.html Place the pork chops between two sheets of plastic wrap and pound them until just 1/4 inch thick with the flat side of a meat tenderizer. Salzburger schnitzel is similar but filled with mushrooms, onions, bacon and fresh herbs. Typical sauces may include Hollandaise or a creamy mushroom sauce. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. The Schnitzel must swim in the fat, otherwise it will not cook evenly: the fat cools too mu… "Wiener schnitzel" is an Austrian term, and it refers to a thin slice of veal (about 3 to 6 ounces or so), covered in bread crumbs and fried. German Schnitzel is a quick and easy, yet elegant dish of crispy breaded pork cutlets that is perfect for a weeknight dinner or an Oktoberfest celebration! Required fields are marked *. Schnitzel is a boneless cut of veal, pounded thin and cooked. The meat used is veal, pork, turkey, or chicken. The Daring Gourmet is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Today, we are sharing a recipe for the most common German type of schnitzel, which is made with pork – schweineschnitzel. Pork Schnitzel With Potato Salad. Don't forget to tag @curiouscuisiniere! https://www.tasteofhome.com/recipes/pork-schnitzel-with-sauce Receive the latest recipes from The Daring Gourmet! Put the flour, eggs and bread crumbs into 3 shallow bowls. Common knowledge was to cook pork to 165F, but often that lead to over-cooked, dry pork pig have!: schnitzel ) beaten flat German: schnitzel ) beaten flat fat from the frying create easy-to-make recipes professional.. Like cheese ) fried in butter or oil to a plate lined with towels! 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