Schnitzel Munich Style Recipes

SCHNITZEL, WIENER-STYLE

Steps:

• Fill a high-sided saute pan with the butter and oil and heat to 350 degrees F.
• Pound out the pork cutlets between 2 pieces of plastic wrap until they are 1/4-inch thick. Sprinkle with salt and pepper. Set up a dredging station with the flour, eggs and panko in 3 separate bowls. Dredge the cutlets first in the flour, shaking off any excess, followed by the egg and panko.
• Carefully slip the cutlets into the oil and shallow fry until golden brown. Drain on paper towels and serve immediately with Braised Red Cabbage. Garnish with lemon wedges.
• Combine the cabbage, vinegar, spices, onions and bay leaves in a glass bowl. Cover the surface with plastic wrap and weigh down with heavy cans. Marinate for 2 hours in the refrigerator, keeping any liquid that's released.
• In a Dutch oven, saute the bacon until it begins to crisp and the fat is rendered. Remove the bacon with a slotted spoon and reserve. Add the red cabbage mixture plus 1 cup water and cook over medium heat until the cabbage is soft, 45 minutes to 1 hour, stirring regularly.
• Whisk together the cornstarch and 2 tablespoons water in a small bowl until it looks like heavy cream. Add to the cabbage mixture and boil until thickened, about 2 minutes. Return the bacon to the pan, season with salt and pepper and serve.

AUTHENTIC GERMAN SCHNITZEL (SCHWEINESCHNITZEL)

Steps:

• Place the pork chops between two sheets of plastic wrap and pound them until just 1/4 inch thick with the flat side of a meat tenderizer. Lightly season both sides with salt and freshly ground black pepper.
• Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dip the chops in the flour, the egg, and 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.
• 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.
• 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.
• Serve immediately with slices of fresh lemon and parsley sprigs or with your choice of sauce. Serve with German Spaetzle (see recipe for Homemade German Spaetzle), French fries, or German potato salad, and with a fresh leafy green salad.
• Be sure to also try the popular Jägerschnitzel version!

SCHNITZEL

Steps:

• In a shallow bowl, stir together the flour, cornmeal, salt and pepper. In a separate shallow bowl, whisk together the milk and eggs using a fork.
• Heat oil in a large skillet over medium-high heat. The oil should completely cover the bottom of the skillet. While the oil heats, dip cube steaks into the egg and milk, then dip into the flour mixture, and shake off the excess. Place in the hot skillet.
• Fry steaks on each side until golden brown, then reduce the heat to medium and cook until well done. Do not cover. Drizzle with lemon juice before serving.

PORK SCHNITZEL VIENNA STYLE (SCHWEINESCHNITZEL WIENER ART)

Steps:

• Mix eggs and olive oil in a flat bottomed dish until well blended.
• Pound chops as thinly as possible. Mix Salt, Pepper, and Wheat Flour and rub chops with the mixture.
• Add remaining Salt/Pepper/Wheat Flour mixture to a bowl and pour in breadcrumbs and thyme. Shake the bowl to mix.
• Add butter to a frying pan and melt on high heat. Reduce heat to low.
• Dip chops one at a time in the Egg/Olive Oil mixture, transferring them first to the Breadcrumb/Spices bowl to be covered and then to the frying pan.
• Fry on low heat 15 minutes a side (golden brown).
• Garnish with Fresh Chives (chopped) and Lemon Wedges and serve with whichever side dishes you choose (Spaetzle, Boiled Potatoes, or Egg Noodles are good, German sides).

OLD MUNCHEN JAGER SCHNITZEL - BROWN GRAVY RECIPE - (4/5)

Steps:

• Brown gravy: In a medium saucepan, melt the butter over medium heat. Add the flour and stir for 5 minutes until the mixture is golden brown. Add garlic and saute for about 30 seconds. Whisk in beef broth. Add ketchup, mustard and Worcestershire. Bring to a simmer, reduce heat to low and simmer for 20 minutes, stirring occasionally. Taste, and season with salt and pepper. Leftovers can be frozen. Thin with a little beef stock or water when reheating. Makes 2 1/4 cups gravy. Dinner: Slice each pork loin in half horizontally to make 4 thin chops. On a sturdy work surface, pound each piece with a meat mallet to 1/8 inch thickness. Dredge each pork cutlet in flour to coat lightly. In a small bowl, mix together salt, pepper, paprika and garlic. Use mixture to season both sides of cutlets. Heat butter and oil in a large skillet over medium-high heat. When butter mixture is hot, add 2 pork cutlets, mushrooms and onion. Cook about 3 minutes, turning meat halfway through. Remove and repeat with remaining cutlets. Once onions and mushrooms are soft, remove, and drain the pan of grease, leaving bits of pork, onions and mushrooms in skillet. Return skillet to stove over medium heat. Add wine and stir, removing bits from bottom of skillet. Add gravy and stir. Return pork, onion and mushrooms to pan; reduce heat to low. Simmer lightly for 2 or 3 minutes, or until alcohol is burned off. Remove from heat; sauce will thicken slightly as it sits. Serve meat with wide noodles, with extra gravy as desired.