Schnitzel is prepared very differently from many traditional steaks or cuts of meat, because it needs to be sliced very thinly and then tenderized. You can turn other cuts of beef into schnitzel by choosing a thinly cut boneless shoulder steak or a topside cut. To get started you need a meat tenderizer and some breading if you choose to make it breaded. Schnitzel cooks quickly and is great in a frying pan.
Dip into crumbs. Keep the schnitzels in the fridge for 15 minutes before you fry them, as this will ensure the coating sticks to the meat. Fry Away! To shallow-fry your beef schnitzel: Add oil to a medium-sized, heavy-based pan until it reaches halfway.
Heat over moderately high heat until hot. Cook the beef in batches careful not to overcrowd the pan. Cook both sides until lightly golden. Reheat the oil between batches.
Drain the beef schnitzels on paper towel after cooking. Keep warm in a moderate oven while you cook remaining batches. If your oil starts to smoke, turn the heat down immediately! Share this Post. Latest News.
Schnitzel that does not have a sauce is traditionally garnished with lemon slices and parsley. The lemon adds a nice acidity that cuts through the fat from the frying. A green salad or green beans also make a nice addition to round out the meal and add light complement. Her love for cultural cuisines was instilled early by her French Canadian Grandmother.
Her experience in the kitchen and in recipe development comes from years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes. I was hoping for an attached recipe for the cheese sauce in this thread! I also tried to search for one but came up with nothing. We haven't made that one yet, but maybe one of our readers can help you out!
Made this tonight for dinner. Turned out great. Better than most we have had in the US. I was surprised at how simple and easy this recipe was. If you like schnitzel, give this a try. Ho Orestes. Personally, I wouldn't call German food bland, but that is a matter of taste preference. And we can agree to disagree. We can definitely agree that they make great beer though!
What is schnitzel? Bread crumbs are much cheaper than sheet of gold! Using breadcrumbs to coat meat quickly became a widely used preparation method. What kind of meat is used for schnitzel? In our house everybody enjoyed your recipe tonight, and yes, dads search for excellent food blogs too!
So glad you all enjoyed it, Bruce! And yes, I love that schnitzel is so delicious with so many toppings. Or none. Thanks so much :. Do you mean horizontal slits as though you were stuffing or butterflying the chop? Or vertical through the thin end? Also, what is the purpose behind this step? Hi Carolyn, I'll start with the purpose first : This step prevents the pork from curling as it cooks and encourages it to lay flat while it cooks, which cooks the breading more evenly.
So the how This just severs any fat along that edge, so it won't shrink and curl. Hope that helps :. I used to work at the "Rathskeller" on Frederick St. Sauce ingredients can vary, to taste. Hi Raymond and no, I didn't work there. My experience with schnitzel is limited to eating a lot of it in the years I was at U of W. I've eaten at a lot of those places as my husband was born and raised in KW, so we spend a lot of time in the area still : I do like the sound of the Zigeuner sauce.
I must make some next time. Hello - I grew up in Kitchener and went to the Rathskeller with my Dad more than once. I agree that was some really good schnitzel. Concordia Club and Schwaben had very good schnitzel.
Dinner and dance was so popular. I just discovered your website and your recipes look delicious. I am eager to try your Classic Pork Schnitzel, I have a pork tenderloin in my refrigerator do you think I could pound it out flat and use it for this recipe?
Thank you Hi Robin and yes! I would just try to pound the tenderloin whole, or you probably won't get it thin enough. I would just cut diagonal slices out of it and pound them. Should be good :. Thanks Deb : I still have strong connections to KW, as my husband was born and raised in Kitchener, too! There's a restaurant in Boston we used to go to quite often when our girls were in college, and I always got the pork Schnitzel.
I loved it - and now I'm happy to have your recipe!! Thank you! I love your recipes! I've just recently found your site! I have made the rustic chicken recipe and it was so good!! I'm going to have to try this! I also saw you have a recipe for guiness stew, I recently went to Scotland and had this and loved it! I will have to try your recipe! My hubby is a bit picky, but he likes pork. We both do, actually. So I definitely need to add this to the dinner rotation.
And thanks for all the helpful information on preparing the pork schnitzel! We love schnitzel in our home! This looks so golden brown and crispy and would make for such a delicious dinner tonight!
Total comfort food right there :. We love schnitzel Jennifer! I want to grab that fork and start eating. I've never made Schnitzel but now I'm ready with this terrific recipe. I LOVE all your tips and tricks for making the best. All those years of Octoberfest fun served you well ; My husband is going to love this dish! With a name like Scheuer, I should be a wonderful Schnitzel maker. But I'm not, at all! Thanks for all these great tips. My German mouth is watering!
Thanks Chris!
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