Schnitzel Recipe: A Satisfying Meal

Schnitzel Recipe
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Schnitzel Recipe
Classic Wiener Schnitzel is a traditional Austrian dish made with thinly pounded meat, coated in breadcrumbs, and fried until crispy and golden. It's typically served with lemon wedges for a tangy flavor and garnished with fresh parsley.

Hi, I’m Jacob Allen. Today, I want to share a yummy recipe with you: Schnitzel. It reminds me of fun times cooking with my family when I was younger.

Once, we found this recipe through one of our neighbour. It looked easy, so we gave it a try. We all worked together in our small kitchen, making the schnitzel. We served it with mashed potatoes.

Now, when I make schnitzel, it reminds me of those happy times with my family. Come cook with me and make some memories!

What’s the Difference Between Schnitzel And Wienerschnitzel?

Schnitzel and Wienerschnitzel are often thought to be the same, but there’s a difference. “Wienerschnitzel” is a special term in Germany and Austria and can only be made with veal. German Schnitzel, also known as Schweineschnitzel, is made with pork instead of veal. The idea of breading and frying thin meat slices dates back to the Romans. Interestingly, Austrians will tell you that Wienerschnitzel isn’t actually from Vienna.

But whether it’s Schweineschnitzel or Wienerschnitzel, when it’s breaded and fried just right, everyone loves a tasty Schnitzel! Now, you can make it perfectly at home!

Overview: How to Make Schnitzel Recipe?

Schnitzel Recipe

Schnitzel is a tasty dish that originated in Austria. It’s made with thinly pounded meat, typically veal, pork, or chicken. First, you’ll need to tenderize the meat by pounding it until it’s thin and even. Then, you’ll coat it in flour, dip it in beaten eggs, and finally cover it with breadcrumbs for a crispy crust.

Next, you’ll fry the schnitzel in hot oil until it’s golden brown on both sides. Make sure the oil is hot enough so the schnitzel cooks quickly and doesn’t absorb too much oil. Once it’s cooked, you can serve schnitzel with lemon wedges and a side of potatoes or salad for a delicious meal.

Schnitzel is a versatile dish that can be enjoyed for lunch or dinner. It’s crispy on the outside and tender on the inside, making it a favorite comfort food for many people. With just a few simple ingredients and easy steps, you can whip up a delicious schnitzel to impress your family and friends.

Schnitzel Recipe

Schnitzel Recipe

Classic Wiener Schnitzel is a traditional Austrian dish made with thinly pounded meat, coated in breadcrumbs, and fried until crispy and golden. It's typically served with lemon wedges for a tangy flavor and garnished with fresh parsley.
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Course: Main Course
Cuisine: Austrian
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Calories: 400kcal
Author: Jacob Allen
Servings: 4 Servings

Equipment

  • Meat mallet
  • Shallow bowls for dredging
  • Large Skillet
  • Paper Towels

Ingredients

  • 4 veal or pork cutlets about 150g each
  • Salt and pepper
  • 1 cup all-purpose flour
  • 2 large eggs1 cup breadcrumbs
  • Vegetable oil for frying
  • Lemon wedges for serving
  • Fresh parsley chopped, for garnish

Instructions

  • Place each cutlet between two sheets of plastic wrap and pound with a meat mallet until about 1/4 inch thick. Season with salt and pepper.
  • Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
  • Dredge each cutlet in flour, then dip into the egg mixture, and finally coat with breadcrumbs, pressing gently to adhere.
  • Heat vegetable oil in a large skillet over medium-high heat. Fry the cutlets until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.
  • Serve hot with lemon wedges and garnish with chopped parsley

Notes

  1. Make sure to pound the meat thinly and evenly for uniform cooking and tenderness.
  2. Use fresh breadcrumbs for the best texture and flavor.

Nutrition

Serving: 1Schnitzel | Calories: 400kcal | Carbohydrates: 25g | Protein: 30g | Fat: 20g | Fiber: 1g

Time For My Personal Tips!

Tip 1: Keep the oil at the right temperature; too hot, and the schnitzel will burn, too cool, and it’ll be greasy.

Tip 2: For extra flavor, add a pinch of paprika or nutmeg to the breadcrumbs.

Tip 3: Don’t overcrowd the skillet; fry the schnitzel in batches for even cooking.

Tip 4: Use a combination of butter and oil for frying to add richness to the schnitzel.

Tip 5: Serve immediately to enjoy the schnitzel at its crispiest.

Variations:-

Schnitzel Recipe

There are different kinds of Schnitzel you might find at a German restaurant. One is called Jägerschnitzel, served with mushroom gravy. Another is Zigeunerschnitzel, served with a tasty bell pepper sauce. And then there’s Rahmschnitzel, served with a creamy sauce. They’re all really tasty options!

What to Serve With Schnitzel Recipe?

Reuse Oil!

You can reuse the oil from frying schnitzel twice because the schnitzel doesn’t add much flavor to the oil. Unlike heavily seasoned foods like Southern Fried Chicken, which can change the oil’s taste.

To reuse the oil, let it cool in the pot. Then, line a mesh colander with a single layer of paper towel and strain the oil. You can store it until you need it again. I suggest using it for savory dishes rather than sweet ones.

Reheating And Freezing

While schnitzel is best enjoyed fresh, you can reheat it in the oven at a low temperature to maintain its crispiness. Avoid microwaving, as it can make the schnitzel soggy.

Can I Use Chicken Instead of Veal or Pork?

Yes, chicken breast can be used as a substitute for veal or pork, but keep in mind that the flavor and texture will be slightly different.

How Can I Make Sure the Breading Sticks to the Meat?

One trick is to pat the meat dry before coating it with flour. This helps the egg and breadcrumbs adhere better.

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