Recipe For German Schnitzel

Authentic German Schnitzel Recipe The Stay At Home Chef

WEBApr 10, 2024 · 1 cup milk. Melt butter in a medium saucepan over medium-high heat. Add the mushrooms to the pan and cook until …

Rating: 4.9/5(21)
1. Trim meat of any unwanted fat (if desired). Lay the pork or veal chops out on a countertop between two layers of plastic wrap. Pound out chops until 1/4 inch thick. Season with salt and pepper.
2. Spread flour out into a shallow dish. In another shallow dish, whisk eggs together with lemon juice. In a third shallow dish, spread out bread crumbs.
3. Pour about 1/4 inch of vegetable oil into a large deep skillet. Bring oil to 350 degrees F.
4. Dredge chops into flour to coat, then immediately dip into eggs to coat, followed by bread crumbs to coat.

Preview

See Also:

Show details

Classic German Schnitzel Recipe Recipes From Europe

WEBJan 29, 2021 · Prepare the flour, egg, and breadcrumbs plates. First, prepare your workstation by getting three large plates with a little bit of …

Rating: 4.8/5(9)
1. First, prepare your workstation by getting three large plates with higher sides. Put the flour on the first plate, crack the eggs and whisk them with a fork until uniform in color on the second plate, and add the breadcrumbs to the third plate.
2. If there is excess fat on the meat, trim it.
3. Place one pork chop between two pieces of cling wrap (or put it in a freezer bag) and pound it with the flat side of a meat hammer until thin. You'll be surprised how large relatively small pieces of meat can get. At the same time, be careful since you don't want to pound holes into your meat.
4. Add salt and pepper to both sides of the pork chop, then set it aside. Pound and salt/pepper the rest of the meat.

Preview

See Also:

Show details

Jägerschnitzel (Schnitzel with Mushroom Gravy) The …

WEBOct 6, 2023 · Lightly sprinkle both sides with salt and freshly ground black pepper. Place the flour mixture, egg, and breadcrumbs in 3 separate …

1. Pound the pork chops between two sheets of plastic wrap with the flat side of a meat tenderizer until 1/4 inch thick. Lightly sprinkle both sides with salt and freshly ground black pepper.
2. Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dredge the pork chops in the flour, the egg, and the breadcrumbs, coating both sides and all edges at each stage. Be careful not to press the breadcrumbs into the meat. Gently shake off the excess crumbs. (Note: Don't let the schnitzel sit in the coating or they will not be as crispy once fried - fry immediately.) Note: Some regions of Germany make Jägerschnitzel without the breading. Simply pound the pork chops, salt and pepper them, fry them and serve them with the gravy.
3. Heat the oil to 330 degrees F (not hotter or the Schnitzel will burn before the meat is done, not lower or the Schnitzel will absorb the oil and be greasy). Use just enough oil so that the Schnitzels "swim" in it. Fry the Schnitzel for about 2-3 minutes on both sides until a deep golden brown. Transfer briefly to a plate lined with paper towels.
4. Serve immediately topped with Homemade Brown Mushroom Gravy and garnished with chopped fresh parsley. Avoid completely drenching the Schnitzel with gravy so that much of the Schnitzel remains crispy. Serve with Homemade German Spaetzle, French fries, or Homemade Swabian Potato Salad, and with a fresh leafy green salad or German Cucumber Salad.

Preview

See Also:

Show details

Easy German Schnitzel Recipe {From a German!}

WEBAug 27, 2019 · Season with salt and pepper. Drench through some flour. Drench through the egg mixture. Turn schnitzel in the breadcrumbs. Fry …

1. Place the pork chops on a cutting board and put a large piece of clingfilm over it and pound with a rolling pin, large knife, or mullet to about 0.2 inches (0.5cm) without making holes in it. Season with salt and pepper on each side. Repeat with the other pork chops.
2. In a shallow bowl, beat the eggs lightly with the cream. Put flour on a plate and the breadcrumbs on another.
3. Dip each schnitzel in the flour on both sides, then drench through the egg mixture, and lastly turn in the breadcrumbs until evenly covered but don’t press the schnitzel in the mixture.
4. In a large frying pan, heat 1/4-inch oil or clarified butter (about the thickness of a finger) over medium heat until a breadcrumb sizzles and quickly browns. If using oil then add 2 Tbsp butter to the pan, it will foam a bit.

Preview

See Also:

Show details