My schnitzel recipe is not only a traditional and well-loved German food recipe, this is also an illustrated guide to show you how get the best results cooking a German Schweineschnitzel (pork schnitzel).
Wiener Schnitzel is protected by law in Germany and Austria and must be made of veal (Kalbsschnitzel). It is traditionally coated with breadcrumbs (paniert), garnished with a lemon slice and served with potatoes or chips.
When you see Schnitzel Wiener Art on a menu in a German restaurant a Schweineschnitzel will be served. From the look you can hardly differentiate between the two schnitzel variants, but sometimes from the price. Veal is normally a little more expensive than pork, and the cooked meat is slightly brighter than pork.
And the taste? Schweineschnitzel and Kalbsschnitzel are both delicious, but I prefer the pork variant.
Schnitzels are a favourite dish in the German cuisine. Common variations are...
Jägerschnitzel - with mushrooms in a dark gravy or creamy sauce,
Zigeunerschnitzel - with a spicy tomato sauce, paprika, onions and red peppers,
Zwiebelschnitzel - covered with fried onions, served with or without sauce, Rahmschnitzel - in a creamy sauce.
Regional variations are Holsteinschnitzel topped with a fried egg, capers and anchovies, while the black forest schnitzel is topped with fried black forest bacon.
Many restaurants in Germany have a Schnitzeltag once a week, you'll get all schnitzels for a special price at that day.
Schnitzel with toppings and sauces might be served with breadcrumbs (paniert) or unbreaded (natur) in restaurants. If you prefer one or the other variant, just ask the waitress how it will be served.
Did I make your mouth water? Great, now let's start cooking.
You can prepare your schnitzel with different meats, veal, pork, turkey or chicken. The breading process would be the same.
In the first photo below you see Schweineschnitzel, cut from what we call the Oberschale of a pork in Germany. The English translation could be leg / ham / or gammon.
Look at this photo in a German food guide to tell your butcher which piece of meat you need.
Prepare 3 plates with flour, egg and breadcrumbs
Serve schnitzels with pommes frites (chips, french fries), potato salad or boiled potatoes, along with a sauce, vegetables or salad to suit your taste.
Enjoy your meal!
By the way, breaded schnitzels can be eaten cold as well. For a quick snack, a Schnitzelbrötchen (bread roll with schnitzel) is a well-loved dish. If you plan to eat them cold, it is important to remove the fat as good as possible after frying.
* Don't season the meat at the beginning of the breading process. Salt extracts fluids from the meat and the breading won't stick.
* Always add enough fat to the pan, even if you use a nonstick frying pan. The breadcrumbs will burn easily in a dry pan, and a dry crumbing just doesn't taste well.
This is a Frankfurter Schnitzel, served with fried potatoes and Green Sauce.
A favourite of mine which you will only find in the Frankfurt area.