The Schnitzel must swim in the fat, otherwise it will not cook evenly: the fat cools too mu… Schnitzel is often served with a starch, like Spätzle (German dumpling), French fries, or German potato salad. 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. Use enough oil so that the Schnitzels "swim" in it. Then, dip the cutlet in the beaten eggs, moistening it entirely. We suggest you cook up this wonderful schnitzel for a weekday dinner. 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? 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 squeeze of lemon juice stuck, and we still serve schnitzel with lemon slices to … Before refrigeration was invented, lemon juice helped mask the flavor of meat gone bad. Typical sauces may include Hollandaise or a creamy mushroom sauce. Schnitzel, while it looks like an impressive dish is incredibly easy to make. Accompanying such main foods as Schnitzel, Haxe, roast pork, sausages, Sauerbraten and smoked chops, side dishes generally play only a minor role. Sign up for our newsletter to receive cultural tidbits & tasty dishes! Originates from Vienna (German: Wien). Let any excess egg drain off. To serve, garnish the hot schnitzel with lemon slices and parsley. Thanks for visiting! As an Amazon Associate I earn from qualifying purchases. 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.. Schnitzel that does not have a sauce is traditionally garnished with lemon slices and parsley. Find out more about her and our mission on our About Page. As always, we only share quality products that we love with our readers. Your email address will not be published. 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). A schnitzel is a thin slice of meat (or a vegetarian alternative, like cheese) fried in fat. Heat the oil and butter over high heat. Melt 2 Tbsp of butter in a medium sauté pan and add enough oil to fill the pan to 1/8 inch. Better than most we have had in the US. 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. One at a time, lightly dredge the pork chops first in the flour, then the egg mixture, and then in the … As you can see from the picture at the top, this time I had it with some … Most of them are breaded (regional differences) but how they are served varies. Made this tonight for dinner. 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. Be careful not to press the breadcrumbs into the meat. I was surprised at how simple and easy this recipe was. There are other toppings for schnitzel other than schnitzel sauces. German Pork Schnitzel is an easy yet elegant dish that is perfect for a weeknight dinner or an Oktoberfest celebration! Schnitzel is often served with a starch, like Spätzle (German dumpling), French fries, or German potato salad. Required fields are marked *. . Her experience in the kitchen and in recipe development comes from years working in professional kitchens. Pork Schnitzel With Potato Salad. Fry the cutlet for 1-2 minutes on each side until golden brown. 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. Sarah is the co-owner of Curious Cuisiniere and the chief researcher and recipe developer for the site. Serve immediately with slices of fresh lemon and parsley sprigs or with your choice of sauce. 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. 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. Traditionally, schnitzel is garnished with slices of lemon and chopped parsley. So, an alternative “yellow gold” was created. While not all schnitzel is served with sauce, there are some very common variations that do. Or try this pork schnitzel and pineapple slaw recipe. The lemon adds a nice acidity that cuts through the fat from the frying. DISCLOSURE: This post was sponsored by the Wisconsin Pork Producers Association. Heat your oil/butter and continue with the remaining cutlets. 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. Once we pound the pork, it will cook quickly, just a few minutes on each side (depending how hot your oil is). 1. All opinions are our own. What a great way to serve up pork loin…. Place them between two sheets of plastic wrap and pound them to 1/8 inch thick using a meat mallet or rolling pin. An assortment of things can be served with this classic Viennese dish, depending on the region where one consumes it. Don't forget to tag @curiouscuisiniere! Another weekday favourite is to make some cauliflower mash flavoured with nutmeg and a creamy mushroom sauce to serve with the schnitzels. When you think of Schnitzel (pronounced SH-nit-sel), you probably think of Wiener-Schnitzel or Jäger-Schnitzel. We found this particular legend here: http://www.germanfoodguide.com/schnitzel.cfm . I have not come across that in the traditional recipes I have seen, but possibly in some parts of Germany it is. Veal, which is traditionally used to make Wiener schnitzel. The lemon adds a nice acidity that cuts through the fat from the frying. And we can agree to disagree. Less traditional side dishes are rice (Reis), mashed potatoes (Kartoffelpuree), french fries (Pommes frites) and fried potatoes (Bratkartoffeln). Hello Scott. 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. Please leave a comment below or share a photo on Instagram. 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. Turned out great. By Sarah Ozimek | Published: September 21, 2020 | Last Modified: October 9, 2020 | 14 Comments. The thinner the cuts of meat you start out with, the less pounding they need. Funny enough, the origin of this culinary tradition is less than appetizing. You could cut it into small fingers for toddlers or even pack it into lunch boxes. Occasionally it’s served with cucumber salad or a side salad based around lettuce. 2. Here’s the recipe for traditional veal schnitzel. 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". Wiener Schnitzel is probably the most popular dish in Austria, that is dated late 19th century and very appreciated worldwide. The legend goes that Kaiser Basileios I, in the late 800’s AD, liked his meat to be covered in sheets of gold. The process for making Wiener-Schnitzel was perfected by the Austrians, and so it gained their name. The possibilities are endless, there are so many side dishes for your Wiener Schnitzel. https://www.quick-german-recipes.com/german-schnitzel-recipe.html Wiener Schnitzel is traditionally served with lemon and potato salad and is best served right away ; 1. This site uses Akismet to reduce spam. … Glad you reminded me! She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes. Don't let the schnitzel sit in the coating or they will not be as crispy once fried - fry immediately. Dip the chops in the flour, the egg, and the breadcrumbs, coating both sides and all edges at each stage. https://www.tasteofhome.com/recipes/pork-schnitzel-with-sauce Your email address will not be published. A Schnitzel in Austria is traditionally served with parsley butter potatoes or french fries. 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. Gently shake off the excess crumbs. Schnitzel Holstein is topped with a fried egg, onions, and capers. We can definitely agree that they make great beer though! Schnitzel is sometimes topped with a fried egg. Hi Brian. Most commonly, the meats are breaded before frying. Immediately transfer the breaded cutlet to the hot oil. », 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/. "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. 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. There are many variations of schnitzel using many different types of meat. (No SPAM, we'll never sell your email - we promise!). Try these 9 delicious schnitzel recipes and pair them with their perfect sides. 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! This panko-crumbed chicken schnitzel is an extra crunchy version that the whole family will love. It used to be that common knowledge was to cook pork to 165F, but often that lead to over-cooked, dry pork. A Wiener Schnitzel is a breaded veal cutlet. There are four basic kinds of Schnitzel in Germany. In the 1800s, an Austrian general was served a dish of bread crumb-coated veal cutlets while in Milan. Fry the Schnitzel for about 2-3 minutes on both sides until a deep golden brown. Place the beaten eggs in a shallow bowl. Isn’t it more traditional to cook them in clarified butter? Pork Schnitzel with Cheesy Potatoes. If you like schnitzel, give this a try. A warm potato salad or pan-fried potatoes are other common side dish option with a Wiener Schnitzel … It is dipped in flour, egg, and bread crumbs, then fried in butter or oil to a golden brown. 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). Learn how your comment data is processed. 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. After 2 cutlets, add the remaining 2 Tbsp butter and additional oil if necessary. Personally, I wouldn’t call German food bland, but that is a matter of taste preference. This practice soon become popular with the wealthy, but it was also very expensive. As an Amazon Associate I earn from qualifying purchases. Let any excess breadcrumbs fall off. Season the veal with salt … 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. It is traditionally served with a lemon wedge, which you can use to drizzle fresh lemon juice over the schnitzel. 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 the act of making schnitzel can be traced back to the Byzantine Empire in the 7th century! Finally, dip the cutlet into the breadcrumbs, covering it completely, but not pressing the breadcrumbs into the cutlet. Recipe Felice. 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. Spätzel, french fries and German potato salad are all great, traditional choices for serving with your schnitzel, along with a green … US pig farmers have a strong commitment to safety and quality, which you can learn more about at PorkCare.com. However, in restaurants and cafes, one finds the traditional side dishes that are so very typical of German food. Lightly salt and pepper the pork cutlets. Schnitzel is traditionally served with fresh lemon juice. And traditionally 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. The earliest documentation of the dish in Austria is in the mid 19th century, but it may have been served … A green salad or green beans also make a nice addition to round out the meal and add light complement. Breaded boneless pork chop (German: schnitzel) beaten flat. Using breadcrumbs to coat meat quickly became a widely used preparation method. If you like this dish, sign up for our newsletter for tasty, cultural inspiration in your inbox! German food is bland, not taste at all Love the beer though. At its most basic, schnitzel is a simple way of preparing thin cutlets of meat by breading and frying. Particularly pork chops. 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. It is ok if the pork has a blush of pink when you cut into it. I forgot about schnitzel. Place the flour and breadcrumbs each in their own shallow dish. Toss a little breading into the hot oil, if it crisps up nicely, but doesn’t burn, then you know your oil is ready. You will also find Kaiser Basileios I of the Byzantine Empire referred to as Basil I “The Macedonian”. Schnitzel is best served as soon as it is prepared. Salzburger schnitzel is similar but filled with mushrooms, onions, bacon and fresh herbs. Transfer briefly to a plate lined with paper towels. Receive the latest recipes from The Daring Gourmet! What looks like a fancy meal comes together in about 30 minutes. Dip a pounded cutlet in flour, covering it completely. 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. The meat is usually thinned by pounding with a meat tenderizer. Lingonberry jam or Ketchup is served along with a small green salad and a slice of lemon. Today, we are sharing a recipe for the most common German type of schnitzel, which is made with pork – schweineschnitzel. (As you could imagine!). Ho Orestes. German schnitzel (or Schweineschnitzel) is traditionally made with pork chops that are also thinly breaded and fried in a tender crisp coating. He brought the idea back to the Austrian Kaiser, and it was in Vienna that Wiener-Schnitzel was perfected and became famous. Panko-crumbed chicken schnitzel. Actually, it should, for best tenderness and juiciness. Hopefully this helps your research! 6. 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. Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. What a fun paper! Learn how to make that perfectly crispy breaded Schnitzel you know and love from your favorite German restaurants! It is a popular part of Austrian cuisine and German cuisine. “Wiener” (pronounced VIEN-er) means “Viennese” or “from Vienna” in Austria. Schnitzel is a boneless cut of veal, pounded thin and cooked. Let it sit on a paper towel to drain for a minute and then serve immediately. Schnitzel that does not have a sauce is traditionally garnished with lemon slices and parsley. Other sides are considered vulgar or non-traditional in Austria and southern Germany. Bread crumbs are much cheaper than sheet of gold! Hello! The sauce is made with white wine, heavy cream, and black pepper. Lightly season both sides with salt and freshly ground black pepper. The meat used is veal, pork, turkey, or chicken. Rahm schnitzel is made with turkey, pork, or veal. It is very similar to the dish escalope in France, tonkatsu in Japan, and the milanesa of Italy, Mexico, Uruguay, Paraguay, Argentina, Brazil In more northern parts of German, a Schnitzel is often served with a sauce over it. What is traditionally served with schnitzel? It is made out of boneless meat thinned with a hammer, coated in bread crumbs and fried. 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. Put the flour, eggs and bread crumbs into 3 shallow bowls. Serve with German Spaetzle (see recipe for. What Is Traditionally Served With Schnitzel? Schnitzel is a traditional German dish. What is traditionally served with schnitzel? However, these two are only a few of the dishes prepared in the schnitzel way. Transfer the cutlets to a paper towel lined platter or wire rack. 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). 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. 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. It is coated in flour and then fried. 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!). 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Photo on Instagram pound with a starch, like Spätzle ( German: schnitzel beaten! And tenderised and coated in bread crumbs must not be pressed into the is!, bacon and fresh herbs of fresh lemon juice helped mask the flavor of meat you start out,! These 9 delicious schnitzel recipes and pair them with their perfect sides based lettuce. Green salad or green beans also make a nice acidity that cuts through fat!, or German potato salad jam or Ketchup is served with sauce, there are four kinds! Easy this recipe was think of Wiener-Schnitzel or Jäger-Schnitzel that we love with our readers this was! Have seen, but that is perfect for a what is traditionally served with schnitzel and then serve immediately with spätzel, fries, German... That lead to over-cooked, dry pork German: schnitzel ) beaten flat and quality which.