If there is one famous german dish everbody in the world knows, it ist schnitzel. A schnitzel is a boneless meat in germany usually pork, thinned with a meat tenderizer, coated with flour, beaten eggs and bread crumbs, and then fried. The German word Schnitzel is the diminutive Snitzel from the Middle High German word Sniz for ‘cut’. The term Wiener Schnitzel itself dates to at least 1845.
The dish called Wiener Schnitzel is a popular part of Viennese cuisine. It is made of veal and is traditionally garnished with a slice of lemon and either potato salad or potatoes with parsley and butter.
The term Wiener Schnitzel is a protected geographical indication in Austria and Germany and can only be made of veal.
When pork is used, it must be called Wiener Schnitzel vom Schwein or Schnitzel nach Wiener Art to differentiate it from the veal original.
|Preparation Time||Cooking Time||Serves|
|30 minutes||20 minutes||4 persons|
4 slices of leg of pork or pork loin (200g per slice)
Schnitzel with mixed vegetables and potatoes – Schnitzel mit Mischgemüse und Kartoffeln
Start by boiling the Potatoes and the vegetables, then continue with the Meat so everything can be finished for serving at the same time.
Peel the potatoes and boil them in salted water for 30-40 minutes. The vegetables boil in an extra cooking pot also with some salt. The vegetables sould be firm to the bite. When you have finished boiling and preparing the Meat as follows , heat some butter in a skillet and fry the vegetables in it for 3 or 4 minutes till it starts to brown a little bit. Season with salt, pepper and nutmeg.
Cut 4 slices of leg of pork or pork loin (200g per slice), and tenderize them with a mallet or steak hammer. The slices should be very flat and thin when finished.
Season both sides with salt and pepper.Then prepare for coating with breadcrumbs as follows: Take 3 large flat plates.Evenly spread the flour on the first plate, brake the eggs on the second plate and mix yolk and white with a whisk or beater. If you leave some oneven mixed parts it is not that important.(Optional you can add some milk to make a softer wavy kind of breadcrust). Spread the bread crumbs on the third plate and make an even flat surface of it.
Take one of the pork slices and with one side flat at the plate with the flour, now press al litle bit with your hand ,so the flour sticks on the meat. Turn your pork slice on the other side and do the same.Shake it once above the plate to remove exessive flour.
Now lay the slice of pork flat on the plate with the eggs and coat the upper side also with the egg so the pork slice is completely coated from all sides.Take a fork to keep your hands clean.
Now put your meat slice flat on the plate with the breadcrumbs and press with your hand on the upper side, to make the breadcrumbs stick at the egg coat. Turn around and press on it again to coat the other side. The pork slices has to be completely coated in breadcrust when finished. Now you have prepared the first of your Schnitzels. Continue with the other slices the same way.
Heat a large Skillet at medium heat and spread some oil or vegetable fat in it. When the oil is hot or the fat is melted give the Schnitzels in the Skillet.(Then oil should be hot but don´t heat till it smokes. If the meat slices don´t fit into one skillet take a second skillet or use fresh oil or fat when frying the next slices, dont use the same oil or fat two times, because the in the skillet remaining breadcrusts start to scroch and thes small bitter pices would stick at the next schnitzels.)
Brown one side of your schnitzels till these side is gold brown. Don´t flip till the under side is at least yellow brown otherwise the meat would soak the fat. After turning around, fry the other side till the Schnitzel is gold brown at all sides.
Take the schnitzels of the skillet and drain on a plate with paper towel. Transfer them to your individual serving dishes and add the potatoes and the vegetables. Garnish with a fresh lemon slice and parsley.