German Schnitzel
We love schnitzel, in fact it just might be our favorite thing. This recipe is so simple and it lets the lovely meat shine through without masking it with overpowering spices.
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Our schnitzel is from the ham of the pig and comes tenderized, so all you have to do is season and fry, no pounding the meat flat required!
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I have simplified the original recipe and modified it specifically for using our schnitzel. For the original recipe
INGREDIENTS
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1 pack of schnitzel (3 portions)
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salt and freshly ground black pepper
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1/2 cup all-purpose flour combined with 1 teaspoon salt
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2 large eggs, lightly beaten
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3/4 cup plain breadcrumbs
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Oil for frying (use a neutral-tasting oil with a high smoke point, lard works)
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INSTRUCTIONS
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Place the schnitzel on a flat surface and compress the meat to about a 1/4 inch thick. Lightly season both sides with salt and freshly ground black pepper.
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Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dip the meat in the flour, then the egg, and then the breadcrumbs, coating both sides and all edges at each stage. Be careful not to press the breadcrumbs into the meat. Gently shake off the excess crumbs. Don't let the schnitzel sit in the coating or they will not be as crispy once fried - fry immediately.
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Make sure the cooking oil is hot enough at this point (about 330 degrees F) as you don't want the Schnitzel to sit around in the coating before frying. Use enough oil so that the Schnitzels "swim" in it.
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Fry the Schnitzel for about 2-3 minutes on both sides until a deep golden brown. Transfer briefly to a plate lined with paper towels.
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Serve immediately with slices of fresh lemon and parsley sprigs or with your choice of sauce.
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