German schnitzel, a beloved dish renowned for its crispy breaded exterior and tender meat, carries a rich historical background that is deeply intertwined with the culinary traditions of Germany.
Originating in the 19th century, schnitzel has become an iconic symbol of German cuisine and is often associated with hearty and comforting meals.
Here’s a recipe for German schnitzel:
- 4 veal or pork cutlets, pounded thin
- Salt and pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs
- 2 cups bread crumbs
- Vegetable oil, for frying
- Lemon wedges, for serving
- Start by seasoning the veal or pork cutlets with salt and pepper on both sides.
- Set up a breading station with three shallow bowls. In the first bowl, place the flour. In the second bowl, beat the eggs. In the third bowl, spread out the bread crumbs.
- Dredge each cutlet in the flour, shaking off any excess. Then dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the cutlet with bread crumbs, pressing gently to adhere. Repeat the process with the remaining cutlets.
- Heat vegetable oil in a large skillet or frying pan over medium-high heat. You’ll want enough oil to cover the bottom of the pan by about 1/4 inch.
- Carefully place the breaded cutlets in the hot oil, working in batches if necessary. Fry them for about 3-4 minutes per side or until golden brown and crispy. Make sure to adjust the heat as needed to prevent burning.
- Once cooked, transfer the schnitzel to a paper towel-lined plate to drain any excess oil. Repeat the frying process with the remaining cutlets.
- Serve the schnitzel hot, accompanied by lemon wedges for squeezing over the top. Traditional German accompaniments include potato salad, sauerkraut, or spaetzle.
Enjoy your delicious German schnitzel!