Schweineschnitzel: Breaded pork cutlet.
Schweineschnitzel is a classic German dish consisting of a thin slice of pork that is breaded and then fried to golden perfection. This deliciously crispy schnitzel is a staple in German cuisine and is known for its tender, juicy meat encased in a crunchy breadcrumb coating. Often served with lemon wedges, this dish can be paired with a variety of sides such as potato salad, cucumber salad, or a simple green salad for a hearty and satisfying meal. Schweineschnitzel is traditionally garnished with fresh parsley and enjoyed with a cold beer or apple cider. It's perfect for a cozy family dinner or as an indulgent comfort food.
Introduction:
Welcome to a timeless culinary delight straight from Grandma's kitchen. Today's recipe is none other than the legendary Wiener Schnitzel. A dish loved and celebrated for its simplicity and savory crunch, this traditional Austrian meal is a guaranteed crowd-pleaser. Whether made from pork or veal, as per your preference, the key to the perfect schnitzel is in the technique—and Grandma's secret tips will ensure your schnitzel is crispy, light, and bursting with flavor. Follow this classic recipe to create an authentic Wiener Schnitzel that will transport your taste buds to the heart of Vienna.
Ingredients:
- 4 slices of pork (Schwein) or veal (Kalb), each weighing about 180 grams and about 1/2-inch thick
- Salt, to taste
- Pepper, to taste
- Plain flour, for dredging
- 2 large eggs, beaten
- Breadcrumbs, for coating
- Enough oil for deep frying (to ensure the schnitzel can "float")
Instructions:
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Equipment: Meat mallet (or heavy pan), plastic wrap, three shallow dishes for breading, large frying pan
Servings: 4
1. If your butcher hasn't already done so, tenderize the slices of meat using a meat mallet between two sheets of plastic wrap until they are evenly thin and about double their original size.
2. Season each slice on both sides with a small pinch of salt and pepper. Be conservative with the seasoning as the flavor will intensify as the meat cooks.
3. Set up your breading station with three shallow dishes—one with flour, one with beaten eggs, and one with breadcrumbs.
4. Dredge each slice first in the flour, ensuring it is completely covered. Shake off excess flour.
5. Dip the floured schnitzel into the beaten eggs, coating both sides, and allowing the excess to drip off.
6. Lastly, press the schnitzel gently into the breadcrumbs, ensuring an even coat without pressing too hard. Flip and repeat on the other side.
7. In a large frying pan, heat oil over medium-high heat until hot. The schnitzel should be able to float in the oil, so make sure to use enough.
8. Carefully lower each schnitzel into the hot oil, frying until it turns a golden brown color, about 2 to 3 minutes per side. Do not overcrowd the pan—cook one or two at a time.
9. Once cooked, take them out of the oil and let excess oil drip off.
10. Finish by blotting the schnitzel on kitchen paper to remove any additional excess oil.
11. Serve immediately with slices of lemon, and traditional sides like potato salad or a green salad.
Cooking Tips:
- Ensure the oil is at the correct temperature before starting to fry. If it's too cold, the breading will soak up the oil and become soggy.
- Use a kitchen thermometer to keep track of the oil temperature, aiming for around 350°F (175°C).
- The schnitzel is best enjoyed fresh out of the fryer, so prepare your sides ahead of time.
By following these simple steps and tips from CALLEkocht - Grandma's Recipes, you'll have the perfect Wiener Schnitzel on your table in no time.
Discover the full experience of traditional cooking and more delicious recipes by visiting https://www.youtube.com/@CALLEkocht.
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Schweineschnitzel: Breaded pork cutlet.
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