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 Your email address will not be published.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

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