Schnitzel in a frying pan
Take a piece of meat, remove the fat to make lean pork. Cut across the fibers into slices about 1 cm thick. If the slices are small, then cut the slices a little wider - about 2 cm, and then not cut to the end to make a "butterfly".

Salt the finished pieces, pepper to taste, put on a cutting board and cover with thick plastic. Why beat off with a hammer for meat to a thickness of 4–5 mm. We need polyethylene so that the juice does not splash, and the seasonings are absorbed into the pieces of meat. Next, we make breading in three layers: the first layer is flour, the second layer is an egg, the third layer is crackers. This will help preserve the juice and make it crispy.

The correct option is considered to be frying in a frying pan. To do this, melt all the trimmed lard into fat (lard). But the pieces must be completely immersed in oil or fat. The meat is cooked for about 8 minutes over full heat. There is no need to turn the meat.

Deep fried schnitzel
The second way is simpler, less harmful - deep-fried. At a butter temperature of 180 degrees, throw in the pieces of meat and cook for 8 minutes.

Of course, you can fry our pieces like simple cutlets, but this will not be a schnitzel, but a chop. Served as a separate dish with fresh vegetables or French fries without ketchup and mayonnaise. Real schnitzel is crispy on the outside, juicy on the inside and large in appearance but small in weight.

Things to know (Q&A)

What are the different types of schnitzel?

Jägerschnitzel (hunter's schnitzel ) is a schnitzel with mushroom sauce. Rahmschnitzel (cream schnitzel ) is a schnitzel with a cream sauce, often containing some mushrooms. Zigeunerschnitzel (Gypsy schnitzel ) is a schnitzel with a zigeuner sauce containing tomato, bell peppers, and onion slices.

What is German schnitzel made of?

Schnitzel are really just thin cutlets and can be made from veal, pork, chicken, turkey ... just about any kind of meat. They are pounded thin with a meat hammer to tenderize, then breaded, and fried. It doesn't get much easier than that, especially if you can buy your schnitzel already tenderized.

What is traditionally served with Wiener Schnitzel?

One of the best known dishes of Austrian cuisine, the Wiener schnitzel is a thinned, breaded, and pan-fried veal cutlet that is traditionally served with a dollop of lingonberry jam, lemon wedges, and either buttered parsley potatoes, a simple potato salad, or French fries.

Why is schnitzel important to Germany?

Schnitzel has managed to conquer the taste buds of many people around the world, and you can easily find this dish in most European restaurants nowadays. ... Beef was more widely available than veal or pork, so German immigrants began incorporating beef in their schnitzels rather than pork or veal.

Is Schnitzel Austrian or German?

Schnitzel . This famous breadcrumbed, battered meat dish is the national dish of Austria . Although it can be found on the menus of many restaurants in neighboring Germany , it is in fact inherently and proudly Austrian . Wiener schnitzel (Viennese schnitzel ) is traditionally made using veal. 9

What does Jagerschnitzel mean?

Jägerschnitzel means “hunter's cutlets” in German, and the dish was originally made with venison or wild boar backstrap, pounded thin. It is now normally made with pork, and the Texas specialty chicken fried steak is believed to be an outgrowth of this dish brought to the USA by German immigrants.

What is a good side dish for schnitzel?

Side dishes for Schnitzel

Schnitzel is traditionally served with a lemon slice or wedge, which you squeeze over the meat, some lingonberry jam and either potato salad or buttered parsley potatoes. I went with a Viennese-style potato field salad here, which is lightly coated in a nice tangy, super-easy vinaigrette.

What oil is best for cooking Schnitzel?

The absolutely best way to perfect schnitzel is to shallow-fry them in neutral-tasting cooking oil (Vegetable, Canola , Peanut, Sunflower).