How to Make German Wiener Schnitzel
German traditional "Wiener Schnitzel" so easy to make!
When you hear "German" other than Beer, you might think "Schnitzel". That's because the Schnitzel is so popular there. We Love our Wiener Schnitzel's.
So what is a Schnitzel? It's non other than Breaded Veal or Pork Cutlet. What makes the schnitzel so delicious is the Thinness and the crust.
That's right the Thinner the better it tastes. The meat has to be tenderized. Not through a store machine tenderizer. It is best if you use a food hammer and beat it to spread and make it thin.
Tenderize Meat with a Tenderizing Hammer
Schnitzel is originally made with "Veal" but can be improvised with " Lean Boneless Pork Chops", "Pork Loin" or "Butterfly Pork Chops".
Wash and pat dry the meat.
Flatten/pound it with a tenderizing hammer till the meat is about 1/4 inch thin without tearing the meat. Pound it evenly.
The thinner you get the meat the Better the Schnitzel will taste. Just be sure not to pound it too shreds or tear holes in the meat.
Season with Salt, Pepper, paprika and garlic on both sides
Dip Cutlets into Flour/Breading Mixture
- Line up 3 plates in each one you will put, the following
- all purpose flour, plate #1
- 2-3 eggs beaten, plate #2
- 2-3 cups bread crumbs spread around in, plate #3
- salt and pepper sprinkle both on the flour, mix
- 1/2 tsp garlic powder sprinkle on flour, mix
- 4 - tenderized cutlets
- Wash and pat dry the meat. Flatten/pound it with a tenderizing hammer till the meat is about 1/4 inch thin without tearing the meat. Pound it evenly.
- Season the cutlets with salt, pepper and garlic powder
- Using a fork ( or your fingers will get mushy-gooey) dust the meat in seasoned flour
- Dip the floured meat into the egg mixture and coat well
- cover with bread crumbs
- Let them rest for a couple of minutes before putting them into the frying pan. In the mean time heat the oven to 325 degrees you will be using the oven too.
- In a skillet heat fresh oil and fry the Schnitzel on both sides till golden brown. Estimated 3-4 minutes each side.
- Put them in the oven for about 10 minutes
- * When serving the Schnitzel squeeze a few drops of fresh Lemon juice all around it and garnish with a slice of lemon in case your guest prefers a few more drops.
Knorr Wiener Schnitzel Breading Already Prepared
Always Use Fresh Oil
Never use left over oil that you might have saved. Bread crumbs cook quick. Used oil will burn the bread crumbs then the meat will not be done and your schnitzel will be a disaster!
Schnitzel with French Fries
French Fries go very well with schnitzel. So does Potatoes salad. They both make a nice side.
Have you ever tried french Fries with a Brown Gravy poured over them? This is very Good you should try it one time.
In Germany French Fries are called " Pommes Fritz".
If you have a Schnitzel or two left over. Save for the next day and make a Schnitzel Sandwich.
A nice Crusty roll smeared with a dollop of Mayonnaise and a slightly rewarmed schnitzel in the middle is "DELICIOUS"!
You can use white bread too.
Thank you for Stopping By
I hope you have enjoyed this easy Wiener Schnitzel recipe
This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
© 2011 Ramona