SCHNITZEL
This is a family favorite of ours, my mom got the recipe from a German lady when we lived in Germany. You may use tenderized veal in place of the cube steaks in this recipe.
Provided by Dianne
Categories World Cuisine Recipes European German
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- In a shallow bowl, stir together the flour, cornmeal, salt and pepper. In a separate shallow bowl, whisk together the milk and eggs using a fork.
- Heat oil in a large skillet over medium-high heat. The oil should completely cover the bottom of the skillet. While the oil heats, dip cube steaks into the egg and milk, then dip into the flour mixture, and shake off the excess. Place in the hot skillet.
- Fry steaks on each side until golden brown, then reduce the heat to medium and cook until well done. Do not cover. Drizzle with lemon juice before serving.
Nutrition Facts : Calories 677.2 calories, Carbohydrate 59.5 g, Cholesterol 215.1 mg, Fat 31.2 g, Fiber 3.8 g, Protein 37.6 g, SaturatedFat 8.4 g, Sodium 1765.7 mg, Sugar 3.3 g
SCHNITZEL
Schnitzel pan-fried to golden perfection with a crispy breading just like at your favorite German restaurant!
Provided by Julia Foerster
Categories Main
Time 30m
Number Of Ingredients 9
Steps:
- Place the pork chops on a cutting board and put a large piece of clingfilm over it and pound with a rolling pin, large knife, or mullet to about 0.2 inches (0.5cm) without making holes in it. Season with salt and pepper on each side. Repeat with the other pork chops.
- In a shallow bowl, beat the eggs lightly with the cream. Put flour on a plate and the breadcrumbs on another.
- Dip each schnitzel in the flour on both sides, then drench through the egg mixture, and lastly turn in the breadcrumbs until evenly covered but don't press the schnitzel in the mixture.
- In a large frying pan, heat 1/4-inch oil or clarified butter (about the thickness of a finger) over medium heat until a breadcrumb sizzles and quickly browns. If using oil then add 2 Tbsp butter to the pan, it will foam a bit.
- Drop escalopes in the pan (depending on the pan you have to cook the schnitzel in batches) and cook until golden brown on the bottom about 2-4 minutes depending on the size, then turn over and cook until the other side is golden and the schnitzels are done about 1-3 more minutes.
- Transfer to a plate lined with kitchen paper to quickly blot the excess oil, then immediately serve garnished with a lemon slice.
Nutrition Facts : Calories 407 kcal, Carbohydrate 28 g, Protein 36 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 182 mg, Sodium 297 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
SIMPLE GERMAN SCHNITZEL
Schnitzel is not complicated... It's typically pork, pounded thin, breaded, and then fried. Easy Peasy. Pounded breaded, and fried meat was a trick of the Romans, and adapted by the Germans. While traditionally served with Spaetzle, we're going to serve it up with some garlic mash potatoes, and my awesome sauce... but more...
Provided by Andy Anderson !
Categories Pork
Time 30m
Number Of Ingredients 8
Steps:
- 1. PREP/PREPARE
- 2. Gather your ingredients.
- 3. Pound the chops until they are about 1/4-inch (.6cm) thick.
- 4. Chef's Note: You actually have a choice here. You can take out your frustrations by pounding the chops, or you can slice them with a sharp knife. Two reasons to pound them: 1. It's the traditional way to do it. 2. It's really fun... especially, if you're frustrated over something.
- 5. Add a bit of salt and pepper to both sides of the pork chops.
- 6. Add the oil to a skillet to a depth of about 3/4-inch (2cm), and heat up to 330f (165c).
- 7. Beat the eggs and add them to a small pan... like a pie tin.
- 8. Add the flour to another pan.
- 9. Add the breadcrumbs to another pan.
- 10. Chef's Note: These are not panko breadcrumbs, just regular old breadcrumbs from some old bread.
- 11. Start by coating the pork chop in the flour.
- 12. Then dip into the egg mixture.
- 13. Finally, coat with the breadcrumbs.
- 14. Add immediately to the hot oil, for 2 to 3 minutes.
- 15. Flip and cook an additional 2 to 3 minutes.
- 16. Chef's Tip: Cooking them immediately, helps to make the crust nice and crispy.
- 17. Remove from the oil, and allow the Schnitzel to drain for 2 minutes.
- 18. PLATE/PRESENT
- 19. Chef's Note: Traditionally, Schnitzel is served with some Spaetzle, and a few lemon slices.
- 20. In this example, I'm serving the Schnitzel with a nice side of garlic mash potatoes. Enjoy
- 21. Keep the faith, and keep cooking.
GRANNY'S GERMAN SCHNITZEL RECIPE
Granny's German Schnitzel Recipe has been passed down for generations. Use this same method for pork schnitzel, veal schnitzel (weiner schnitzel), or chicken schnitzel.
Provided by Rachel Farnsworth
Categories Main Course
Time 20m
Number Of Ingredients 9
Steps:
- Trim meat of any unwanted fat (if desired). Lay the pork or veal chops out on a countertop between two layers of plastic wrap. Pound out chops until 1/4 inch thick. Season with salt and pepper.
- Spread flour out into a shallow dish. In another shallow dish, whisk eggs together with lemon juice. In a third shallow dish, spread out bread crumbs.
- Pour about 1/4 inch of vegetable oil into a large deep skillet. Bring oil to 350 degrees F.
- Dredge chops into flour to coat, then immediately dip into eggs to coat, followed by bread crumbs to coat.
- Place chops into the hot oil and fry 3 to 4 minutes. Work in batches if needed based on size of pan. Chops shouldn't be crowded.
- Gently flip over and cook for an additional 3 to 4 minutes on the other side until chop reaches a minimum internal temperature of 145 F and is browned and crisp.
- Serve hot with lemon slices.
Nutrition Facts : Calories 621 kcal, Carbohydrate 43 g, Protein 52 g, Fat 24 g, SaturatedFat 9 g, Cholesterol 260 mg, Sodium 1003 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
GERMAN SCHNITZEL
This authentic German Schnitzel recipe turns out the perfect schnitzel each time. Made from fresh cut pork spiced and pounded thin, this schnitzel features a light and crispy coating and serves well with potato salad or fries!
Provided by Recipes From Europe
Categories Dinner
Time 30m
Number Of Ingredients 8
Steps:
- First, prepare your workstation by getting three large plates with higher sides. Put the flour on the first plate, crack the eggs and whisk them with a fork until uniform in color on the second plate, and add the breadcrumbs to the third plate.
- If there is excess fat on the meat, trim it.
- Place one pork chop between two pieces of cling wrap (or put it in a freezer bag) and pound it with the flat side of a meat hammer until thin. You'll be surprised how large relatively small pieces of meat can get. At the same time, be careful since you don't want to pound holes into your meat.
- Add salt and pepper to both sides of the pork chop, then set it aside. Pound and salt/pepper the rest of the meat.
- Take one piece of meat, place it onto the plate with the flour and press down slightly. Turn it over so that the other side also gets covered in some flour. Lift it up and place it on the plate with the whisked eggs. Again, flip it over so the other side gets covered as well. Lift the piece of meat, let the excess egg drip off, then transfer the piece of meat to the plate with the breadcrumbs. Press down slightly, then turn it over and press down again. Make sure the whole piece of meat is covered in breadcrumbs. Then set the breaded meat aside onto another plate. Repeat the flour-egg-breadcrumbs process with the rest of the meat.
- Heat oil, lard, or shortening in a large frying pan. Once the oil is hot enough (test this by placing a wooden spoon into the oil - if there are small bubbles forming around the spoon, it is hot enough), place the pieces of meat into the pan. Depending on the size of your pan and your meat, you might have to do this in two or more rounds. Fry the meat on medium heat for around 3-4 minutes, then carefully flip it over without breaking the breadcrumb coating. We use a flipper but you can use tongs if you are careful. Fry for another 3-4 minutes until fully cooked. Then transfer the Schnitzel to a plate.
- Serve the Schnitzel with some pieces of lemon. Popular side dishes are classic French fries, German fried potatoes, or potato salad.
Nutrition Facts : ServingSize 1 g, Calories 669 kcal, Carbohydrate 21 g, Protein 43 g, Fat 46 g, SaturatedFat 16 g, Cholesterol 214 mg, Sodium 432 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 28 g
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