![]() Aim for a deep brown color with a slightly caramelized crust. Serve immediately with Spaetzle, French fries, or German potato salad and a fresh leafy green salad.How to make German Pot Roast from scratch? Transfer them to serving plates and garnish with slices of lemon and fresh parsley sprigs. Remove the Schnitzel from the fry pan and place them briefly on a plate lined with paper towels. The result will be a beautifully crispy coating with a tender and juicy interior, and that’s exactly what we want. When the oil is hot enough it will actually penetrate the coating less and you’ll end up with a crispy “dry” coating instead of an overly oily one. If it isn’t hot enough, you’ll end up with a soggy coating. If it’s too hot, the crust will burn before the meat is done. It should be around 330✯ – test it with a candy thermometer. The final key is to make sure the oil is hot enough – but not too hot. You don’t need a ton of oil, but you need enough so that the Schnitzels can “swim”. Don’t let them sit in coating or the end result won’t be as crispy. The next key is to immediately fry the Schnitzels. Just softly coat the pork on both sides and all edges, and then gently shake off any excess. The next key to achieving the perfect Schnitzel: Don’t press the breadcrumbs into the meat. Next dip the pork into the egg mixture, coating all sides. Dip the pork into the flour, coating all sides. Lightly sprinkle each side with salt and pepper. Be sure to pound them using the flat side of a meat mallet. ![]() The easiest way to pound the pork is to lay it between two pieces of plastic wrap. The reason this is important is because you’ll need to fry it at high heat for a short period of time to get that perfect crispy crust without leaving the middle of the meat raw. The first key to achieving the perfect Schnitzel is to pound it very thin, no more than 1/4 inch thick. When served plain, Schweineschnitzel (simply “pork schnitzel”) is usually garnished with a slice of lemon and a sprig of parsley, as pictured. ![]() The most popular variations of Schnitzel is Jägerschnitzel (“hunter schnitzel”, served with a rich mushroom gravy), Zigeunerschnitzel (“gypsy schnitzel”, served with a zesty bell pepper sauce), and Rahmschnitzel (“cream schnitzel” served with a rich cream sauce).Ĭheck out our recipe for German Jägerschnitzel!Īll three are commonly found in German restaurants and both are positively delicious. Additionally, it’s usually served with a leafy green salad. Throughout the pictured recipe steps below, I’m going to share some tips and tricks with you that are important for achieving perfect results – like the kind of Schnitzel you’d get at a German restaurant – so be sure to read.Īs already mentioned, Schnitzel is traditionally served with Spätzle and gravy, Pommes (fries), or Schwäbischer Kartoffelsalat (German vinegar-based potato salad – it’s the best!). Another little tidbit: Austrians will be the first to admit that Wienerschnitzel doesn’t come from Wien (Vienna).īut whether it’s Schweineschnitzel or Wienerschnitzel, when it’s perfectly breaded, perfectly fried, and perfectly crispy, practically everyone loves a good Schnitzel! And now you can make it – perfectly – in your own kitchen! As for where the Schnitzel originally came from…the technique of breading and frying thin cuts of meat is attributed to the Romans from around 1 BC. The only difference – German Schnitzel is made with pork (my preference) instead of veal. This traditional German Schnitzel is prepared the same way as Austrian Wiener Schnitzel. “Wienerschnitzel” is actually a geographically protected term in Germany and Austria and can only be made with veal. Most Americans associate Schnitzel with Wienerschnitzel. (I suppose there are the occasional odd individuals who don’t like it, and there’s sadly just no helping them). Every tourist to Germany has had Schnitzel and most fall in love with it. All the tips and tricks are included for making the absolute PERFECT schnitzel!Īs much as I love to cook – and being from Germany – it would be unforgivably inexcusable, a total outrage, if I didn’t know how to make Schnitzel! After all, it’s the quintessential German dish. Learn how to make Traditional German Pork Schnitzel the way your favorite German restaurants make it. Jump to Recipe Jump to Video Print Recipe
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