When it comes to meat, Germans are quite versatile, at least that what’s I like to believe. One of the finest ways is to make Schnitzel. It is basically to fry the meat. The original Wiener Schnitzel, Vienna Schnitzel, uses veal. I am not too big a fan of it, I rather prefer the pork version. I believe that you can also make chicken Schnitzel. How to make such a delicious food? Click “Read the Rest”.
First of all, you will need a good piece of meat such as pork loin. That is always the base for a good meal of course. Everything will fall together after that.
- bread crumbs
Make sure the slices you cut are not too thin or too thick otherwise your crust will be burned and the meat will be raw. After you cut up all the slices, pound it with a meat mallet. This will soften the meat and thin it out, which will result in a nice Schnitzel.
Get out three dishes somewhat deep and fill one with flour, the other with beaten egg, the last with bread crumbs. This will be your assembly line.
Spice the both sides with salt and paprika (or pepper if you prefer), then take each slice and turn it first in flour than egg and finally in bread crumbs. Heat oil in a frying pan and fry your Schnitzel on both sides golden brown. Then put it on kitchen paper to drain the excess oil and voila, you have a Schnitzel.
I have to be honest with your, this was the first time I made Schnitzel myself. I turned out pretty good. Ok, I had a basic understanding of what I am suppose to do, so I guess that gives me a certain advantage. I don’t recall my mother making Schnitzel all too often. I think she thought it was too much work. This time I made about 70 pieces, which took about 3 hours. But if you only make 4 or 6 then it shouldn’t be all too bad I imagine.
Tip: In Germany you would have boiled potatoes and mixed vegetables with a Schnitzel. Very important: you DO NOT have gravy with it or any type of sauce. It will make the crust soggy, which you really don’t want.