Easy German Schnitzel Recipe {From a German!} - Plated Cravings (2024)

FAQs

Easy German Schnitzel Recipe {From a German!} - Plated Cravings? ›

The absolutely best way to perfect schnitzel is to shallow-fry them in neutral-tasting cooking oil (Vegetable, Canola, Peanut, Sunflower). So you don't need to use a lot of oil, but you want to use enough oil so that the schnitzel will “float” in the oil as it cooks and not touch the bottom of the pan.

The absolutely best way to perfect schnitzel is to shallow-fry them in neutral-tasting cooking oil (Vegetable, Canola, Peanut, Sunflower). So you don't need to use a lot of oil, but you want to use enough oil so that the schnitzel will “float” in the oil as it cooks and not touch the bottom of the pan.

noun. cutlet [noun] a small slice of meat (mutton, veal, pork) on a rib or other bone. lamb cutlets. (Translation of Schnitzel from the PASSWORD German–English Dictionary © 2014 K Dictionaries Ltd)

Basically, all schnitzels are breaded and fried thin pieces of meat, but only wiener schnitzel is made with veal. Cooking term: Schnitzel is a cooking term used to describe any meat pounded thin, then breaded and fried. Key ingredient: Schnitzel is made with pork, chicken, beef, or veal.

15 minutes in the fridge helps the breadcrumbs to set

The chilling stage helps to ensure that the flour absorbs this additional moisture, which comes from both the egg and the chicken itself, so that the crumbs stick better to the pieces of chicken, almost cementing them in place before they're cooked.

Remember, the key to a crispy coating is frying the schnitzel at the right temperature. Too low and it'll absorb too much oil, too high and it'll burn. Aim for medium-high heat and you'll get that golden, crispy finish every time – about 165°C if you have a kitchen thermometer.

Once you've flattened all of the cutlets, bread them. This is best done assembly-line fashion: flour, then egg and finally bread crumbs. The flour ensures the surface of the cutlet is dry so the egg wash will stick to it, keeping the bread crumbs in place.

Remove the Schnitzel from the fry pan and place them briefly on a plate lined with paper towels. Transfer them to serving plates and garnish with slices of lemon and fresh parsley sprigs. Serve immediately with French fries, Spätzle, or German potato salad and a fresh leafy green salad.

The schnitzel tradition was brought from Europe to Israel by Ashkenazi Jews. During the early years of the state of Israel, veal was not obtainable, and chicken or turkey proved to be inexpensive and tasty substitutes. Packaged schnitzels are widely available in the frozen food section of most supermarkets.

schnitzel, a thin meat cutlet, pounded until tender and then breaded and fried, that is a culinary staple in German-speaking countries and communities. The Americanized version of the dish is chicken-fried steak. schnitzel.

Why is schnitzel so expensive? ›

The costs for the investment of separate transport, slaughtering, butchering and distribution to the shops are relatively high.

You want a quick dish, but still something special? Then veal scaloppine, Italian-style escalopes are just the thing: with a fruity hint of lemon or with the subtle herbal aroma of wine, depending on your taste.

Schnitzel describes a "cutlet" of meat that's breaded and fried, and it's used for several dishes with German and Austrian origins. Wiener schnitzel can only be made with veal.

“Crumb just before you cook them, as the moisture can come through the chicken and make the crumbs soggy. Crumb and fry keeps them crisp,” Tony says. While the City Wine Store's whole chicken breast is meaty and succulent, Chris says a true schnitzel is very thin, and crumbed to order.

Steamed green beans, oven-roasted broccoli, glazed carrots, or coleslaw all pair fantastically with pork schnitzel.

Cornflakes are classic breading material, but any grain-based, not-too-sweet cereal works great as a stand-in for traditional breadcrumbs. Corn or rice Chex, Wheaties, and even savory granola and oat-based cereals would make a great crust for your chicken breast or fish filets.

Canola Oil

Benefits: With a high smoke point and neutral flavor, canola oil is excellent for frying chicken. As an added bonus, it has high levels of omega-3 and omega-6 fatty acids, which makes it healthier than other options.

Store-bought lard is a good option for frying, but vegetable oils like peanut, canola or rice bran will also work.