Mmmmm. One of the things that I loved about being stationed in Germany for 3 years was the food. Yankee Bill and I both developed a taste for several of the local specialties, to include the classic German Schnitzel.
Since returning to the states (Has it really been over 10 years???) I tried several schnitzel recipes until I found one that was very close to my memories of the dish. Here it is for your to enjoy!
PS-If you want a true German feast, try adding German Potato Salad, Homemade Spatzel and Cucumber Salad!
4 Pieces of Prepared Pork Cutlet*
1 C Flour
1 C Bread Crumbs
Salt & Pepper
This recipe is simple. You will dredge the meat in both flour and bread crumbs prior to cooking. The meat is wet enough for the first dredging to stick, but for the second dredging you need the egg to make it stick.
Set up your dredging stations. I like to use pie plates or something similar. You need one with the flour-liberally seasoned with salt & pepper, then one with the egg, lightly beaten, and finally one with the bread crumbs. Finally have a plate, cookie sheet etc, prepared at the end to hold the completely dredged meat.
Each cutlet is dredged in the flour, then dipped in the egg wash, then dredged again in the bread crumbs. Allow to set for a minute or so before you cook the cutlets.
Heat the oil in a fry pan to about medium/medium hot-this oil does not have to be deep, just enough to cover the bottom of the pan with about a 1/8 of an inch or so. Fry each Schnitzel until it is a nice golden brown.
Remember, when frying if you want a nice crust you shouldn’t move the meat around a lot. When you put the Schnitzel in, give it a minute or so for the crust to set before flipping it over.
Wiener Schnitzel: The original-Squeeze some lemon over before serving.
Jägerschnitzel: “Hunter’s schnitzel”-Serve with brown gravy (I cheat & use the packet) and some mushrooms.
Zigeunerschnitzel: “Gypsy schnitzel”-Serve with a tomato based sauce and sauteed peppers & onions.
Rahmschnitzel: “Cream schnitzel”-Served with a cream sauce and sometimes mushrooms.
Another way to vary this meal is to use veal, chicken or turkey in place of the pork.
*Note: Schnitzel should be made from a boneless pork chop, pounded flat to 1/4 inch or so. I like to buy a boneless pork loin-unmarinated please!-when they are on sale and then have the butcher cut it into 1 inch chops for me. I take them home and then butterfly them(here is video on how to butterfly a pork loin-there is a 12 sec commercial at the start) and pound them flat with a meat mallet. Then I freeze them in meal size portions (5 or 6 Schnitzel in our case). Another alternative is to see if your butcher will send the 1 inch cuts through their cube steak machine. . . this will also make them nice and thin for the Schnitzel)