Community Pick
Schnitzel
"Yum! Given to me by a German neighbor, very simple and delicious."
photo by Jonathan Melendez
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
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4
ingredients
directions
- Wash meat and dry on paper towel.
- Beat meat until doubled in size with meat beater.
- Season with salt, pepper, and paprika.
- Dip in flour, then beaten eggs and in the bread crumbs.
- Heat butter crisco in large skillet and place schnitzel in pan.
- Brown well on both side in pan on medium heat for abut 15 to 20 munutes.
Questions & Replies
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Reviews
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Hard as it may be, I'd give my last piece of schnitzel to my husband because he's the kind of guy who'd get out of a warm, toasty bed to put away the leftovers I forgot about just so I don't get all cold. -
There is one very important thing to say: It is indifferent what sort of oil/butter you use. The fact is, you have to let the Schnitzel swim in it. At least there have to be about 1/2 inch of it. In Germany we use to take sunflower oil or Buttarina (something like the indian ghee-butter/=butter without milk-ingredients). Meat: Classically you have to take veal (Wiener Schnitzel), but most people prefer pork (Schnitzel Wiener Style). Best meat imho are at least 1 inch thick slices of the "Nuss". If you don't know what this is, go at google.de, search for "schwein nuss" and take a look at the first two results. There are pictures showing. Finally quarter a lemon, so everybody could squeeze it for him/herselfs taste over the Schnitzel. Typically in Germany we eat Schnitzel with french fries and salad. -
This is a great basic schnitzel recipe! It was so easy to follow and turned out great. Just as it should! Served with mashed potatoes and green beans. Loved it! -
This just gets better every time I make it. I usually add the salt, pepper, & paprika into the flour instead of directly unto the meat. I find that if I pay attention & make sure the meat is completely coated after each round (flour, egg, breadcrumbs), the coating stays intact while frying and ends up perfectly crisp. I try to flip only once in the pan, after 7 or 8 minutes. Thanks for a delicious, exsy recipe.
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Ok but a little bland. Not like what I've had before. I might have went a little too lite on the seasoning because it just didn't have a lot of flavor.
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Tweaks
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1. Use boneless pork loin, not butterfly chops. Put in freezer for 45-60 minutes and then slice into cutlets about 1/4 inch thick. Put 6 cutlets into freezer bags for future use after you decide how many cutlets you are going to cook now. 2. Dry as noted and then place between 2 sheets of wax paper and beat with rubber mallet until very thin - will double to triple in size volume-wise. 3. Follow the rest of the recipe except cook time drops to maybe 3 minutes a side. 4. Remember - you can also use these cutlets for a faux veal parmigiana, but you should only cook it to only golden brown, so about 2 minutes per side.
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Delicious! This was my first time making and eating schnitzel. My other half and I both enjoyed this recipe. As it's just the two of us, I cut the recipe in half and used cornstarch instead of flour as it really sticks well to the meat. I forgot to add the seasonings and I'm sure next time it will be even tastier when they are added. As I don't keep shortening on hand, I used a tablespoon of butter and a splash of vegetable oil. Made a great meal with Ceasar salad and mashed potato. Thanks for sharing! -
This just gets better every time I make it. I usually add the salt, pepper, & paprika into the flour instead of directly unto the meat. I find that if I pay attention & make sure the meat is completely coated after each round (flour, egg, breadcrumbs), the coating stays intact while frying and ends up perfectly crisp. I try to flip only once in the pan, after 7 or 8 minutes. Thanks for a delicious, exsy recipe.
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The consensus was five stars all around. My picky eater ate everything without a complaint and asked that I make it again. I made this with a turkey "steak" (beat it a bit gently) and also, instead of flour, I used cornstarch, a trick I learned in a Chinese cooking class I took some 20 years ago. It sticks well and creates a very crispy coating. A few minutes later, I had a crisp, golden brown and delicious main dish. Thanks, momstar, for a tasty version.
RECIPE SUBMITTED BY
Cooking is what I do. I love looking for new recipes. I have three daughters, the last one left for college this year. Being a military family gives us the opportunity to try a variety of cuisine's from all over the world. I learned to cook from watching my father while I was growing up and have loved cooking as long as I can remember. A big thank you to everyone for this wonderful site.
