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
2 Eggs
Oil
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.
Serving Variations:
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)
thank you! my husband will love you for this recipe! you don’t happen to have a good spaetzel recipe, do you?
I love schnitzel, especially jaegerschnitzel and rahmschnitzel. Thanks for the recipe!
@ The Bean: If Jenn doesn’t have one, I think I do. Let me know (imannies at gmail.com) and I’ll try to find it.
nom nom nom!! Now, I am drooling, remembering some awesome rahmschnitzel and jaegerschnitzel I’ve eaten in Bavaria…
Yes – Frugal-Jenny has a good spatzle recipe…I’m wondering if this is coming up on the menu soon?!?!?!?
Yummy Yummy
Yankee Bill
we can’t eat pork(i’m allergic) so we make schnitzel with pounded, filleted, chicken breast.
Can’t wait to see a spaetzel recipe…I’ve only had it as a dessert….would love to see it savory!
Glad I got you all salivating 🙂
And yes YB, we will be eating it soon-it was supposed to be last night but has been switched and will be SAT. 🙂
Amiyrah-I’ve never heard of dessert spaetzle. . . maybe we are talking two different foods? these are little homemade noodles. . .
I wonder if the Germans came up with pounding the meat flat before cooking because a)they wanted to make it look like there was more meat on the plate or b)they needed it to cook quickly because fuel for fires was scarce. Either way, tasty and frugal, indeed:)
It was delish!
YB
I am going to try your recipe. I also was over in Germany for about three years with my hubby. I loved the food, the people and the ability to travel to fun places like Paris for the weekend for only $150 bucks! That is pretty Frugal!
I figured out ways to make Snchitzel for my family also. I use boneless center cut pork loin that is already cut into chop size (I can find them on sale and then I stock up.) Then I just pound them out very thin. I dredge them in egg and flour with some seasoning salt, and pepper.
But I have not used the bread crumbs before. I will have to try it.
This is a big family favorite at my house. Most of our kids remember something about living in Germany and they love it when I cook this for dinner.
Thanks for the recipe.
http://savingyourgreen.blogspot.com/
YUM…ME!!!!! Oh boy… thanks for this mouth watering recipe. I haven’t had Schnitzel since I lived in Germany! Bye, going to the store! 🙂
Tiffany
It can also be made with turkey breast for those who cannot eat pork. Jaegerschnitzel is one of our favorites when Mom has time to make it. Anybody have a recipe for the salat that was usually served with it in Bavaria?
While in Baumholder landlady made this big round what looked
like a meatball…She said it had all different meats in it
She served it with a delicious brown gravy..Would anybody
know the name of it..