Traditional German Schnitzel (Schweineschnitzel)
Traditional German Schnitzel is a popular German food idea. Every tourist to Germany has most likely had Schnitzel and fallen in love with it. And most Americans associate Schnitzel with Wienerschnitzel. With Wienerschnitzel actually, a geographically protected term in Germany and Austria and can only be made with veal. This traditional German Schnitzel food idea is prepared the same way as Austrian Wiener Schnitzel. The only difference of German Schnitzel is that is made with pork instead of veal. As for where the Schnitzel recipe originally came from, the technique of breading and frying the thin cuts of meat is attributed to the Romans from around 1 BC. Austrians will also be the first to admit that Wienerschnitzel doesn’t come from Wien (Vienna). And this recipe when it is perfectly breaded, perfectly fried, and perfectly crispy, is a that you are sure to love. You will want to take a look at this Schnitzel recipe and learn how to make perfectly crispy breaded Schnitzel that you love from your favorite German restaurants. For this recipe, you will need boneless pork chops, salt and freshly ground black pepper, all-purpose flour combined with one teaspoon salt, eggs, and breadcrumbs.
The first key to making the perfect Schnitzel recipe is to pound the pork chops very thin, no more than 1/4 inch thick. The reason this step is important is that you will need to fry the pork chops at a very high heat for a short period to get that perfectly crispy crust without leaving the middle of the pork chop raw. The easiest way to help pound the pork chops for the Schnitzel recipe is to lay them between two pieces of plastic wrap. You want to be sure to pound them using the flat side of the meat mallet. The final key in this food idea is to make sure the oil is hot enough, but not too hot. The oil should be around 330ºF; you want to test it with a candy thermometer. If the oil is too hot, the crust of the Schnitzel will burn before the meat is done. If the oil isn’t hot enough, you’ll end up with a soggy outer coating. When the oil for this food idea is hot enough, it will properly penetrate the coating less, and that is how you will end up with a crispy dry coating on the Schnitzel instead of an overly oily one. The result will be a beautifully crispy Schnitzel recipe with a coating that is tender and juicy interior, and that’s exactly what you want. Schnitzel is a recipe that is traditionally served with Spatzle and gravy, pommes also known as fries, or Schwabischer Kartoffelsalat which is a German vinegar-based potato salad. Additionally, Schnitzel is usually served with a leafy green salad.
A schnitzel recipe is meat, which is usually thinned out by pounding with a meat tenderizer, that is then fried in some oil or fat. The term Schnitzel is most commonly used to refer to meats that are coated with flour, with beaten eggs and bread crumbs, and then fried, but some variants such as Walliser Schnitzel recipe are not breaded. Schnitzel originated in Austria, the breaded schnitzel recipe is popular in many countries and made using either veal, chicken, mutton, beef, reindeer, turkey, or pork. Schnitzel is very similar to the French recipe of escalope, and the milanesa of Uruguay and Argentina.
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