Simple German Schnitzel Recipes

SCHNITZEL

Steps:

• Place the pork chops on a cutting board and put a large piece of clingfilm over it and pound with a rolling pin, large knife, or mullet to about 0.2 inches (0.5cm) without making holes in it. Season with salt and pepper on each side. Repeat with the other pork chops.
• In a shallow bowl, beat the eggs lightly with the cream. Put flour on a plate and the breadcrumbs on another.
• Dip each schnitzel in the flour on both sides, then drench through the egg mixture, and lastly turn in the breadcrumbs until evenly covered but don't press the schnitzel in the mixture.
• In a large frying pan, heat 1/4-inch oil or clarified butter (about the thickness of a finger) over medium heat until a breadcrumb sizzles and quickly browns. If using oil then add 2 Tbsp butter to the pan, it will foam a bit.
• Drop escalopes in the pan (depending on the pan you have to cook the schnitzel in batches) and cook until golden brown on the bottom about 2-4 minutes depending on the size, then turn over and cook until the other side is golden and the schnitzels are done about 1-3 more minutes.
• Transfer to a plate lined with kitchen paper to quickly blot the excess oil, then immediately serve garnished with a lemon slice.

GERMAN SCHNITZEL

Steps:

• First, prepare your workstation by getting three large plates with higher sides. Put the flour on the first plate, crack the eggs and whisk them with a fork until uniform in color on the second plate, and add the breadcrumbs to the third plate.
• If there is excess fat on the meat, trim it.
• Place one pork chop between two pieces of cling wrap (or put it in a freezer bag) and pound it with the flat side of a meat hammer until thin. You'll be surprised how large relatively small pieces of meat can get. At the same time, be careful since you don't want to pound holes into your meat.
• Add salt and pepper to both sides of the pork chop, then set it aside. Pound and salt/pepper the rest of the meat.
• Take one piece of meat, place it onto the plate with the flour and press down slightly. Turn it over so that the other side also gets covered in some flour. Lift it up and place it on the plate with the whisked eggs. Again, flip it over so the other side gets covered as well. Lift the piece of meat, let the excess egg drip off, then transfer the piece of meat to the plate with the breadcrumbs. Press down slightly, then turn it over and press down again. Make sure the whole piece of meat is covered in breadcrumbs. Then set the breaded meat aside onto another plate. Repeat the flour-egg-breadcrumbs process with the rest of the meat.
• Heat oil, lard, or shortening in a large frying pan. Once the oil is hot enough (test this by placing a wooden spoon into the oil - if there are small bubbles forming around the spoon, it is hot enough), place the pieces of meat into the pan. Depending on the size of your pan and your meat, you might have to do this in two or more rounds. Fry the meat on medium heat for around 3-4 minutes, then carefully flip it over without breaking the breadcrumb coating. We use a flipper but you can use tongs if you are careful. Fry for another 3-4 minutes until fully cooked. Then transfer the Schnitzel to a plate.
• Serve the Schnitzel with some pieces of lemon. Popular side dishes are classic French fries, German fried potatoes, or potato salad.

GRANNY'S GERMAN SCHNITZEL RECIPE

Steps:

• Trim meat of any unwanted fat (if desired). Lay the pork or veal chops out on a countertop between two layers of plastic wrap. Pound out chops until 1/4 inch thick. Season with salt and pepper.
• Spread flour out into a shallow dish. In another shallow dish, whisk eggs together with lemon juice. In a third shallow dish, spread out bread crumbs.
• Pour about 1/4 inch of vegetable oil into a large deep skillet. Bring oil to 350 degrees F.
• Dredge chops into flour to coat, then immediately dip into eggs to coat, followed by bread crumbs to coat.
• Place chops into the hot oil and fry 3 to 4 minutes. Work in batches if needed based on size of pan. Chops shouldn't be crowded.
• Gently flip over and cook for an additional 3 to 4 minutes on the other side until chop reaches a minimum internal temperature of 145 F and is browned and crisp.
• Serve hot with lemon slices.

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.

RAHMSCHNITZEL (GERMAN SCHNITZEL IN CREAMY MUSHROOM SAUCE)

Steps:

• Place veal in a 9-inch square dish (or bigger if desired) and pour lemon juice over top. Marinade for 30 minutes, basting occasionally.
• Remove veal from lemon juice and pat dry.
• Preheat the oven to 200 degrees F (95 degrees C).
• Combine flour, 1 teaspoon salt, 1 teaspoon pepper, and paprika in a bowl. Place veal in the mixture and turn to coat evenly.
• Melt butter in a large skillet over medium-high heat. Add veal and fry until evenly browned, 2 to 4 minutes per side. Pour in Reisling and cook for 2 more minutes.
• Use tongs to transfer veal to an oven-safe platter. Place in the preheated oven to keep warm.
• Add mushrooms and chives to the liquid in the skillet; season with remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Stir to combine and cook until mushrooms are soft, about 3 minutes. Remove from heat and immediately add cream. Mix thoroughly until you see no more white cream, but a consistently light brown sauce.
• Remove veal from the oven and cover with the mushroom-cream sauce.