Irresistible Schnitzel: Pork, Veal, or Chicken Delight
When it comes to comfort food, few dishes can rival the crispy, golden-brown perfection of a schnitzel, a beloved culinary creation that echoes the rich traditions of German cuisine. This particular schnitzel recipe is inspired by the authentic methods I learned from a charming German guesthouse owner during my years in Germany from 1975 to 1978. While many American adaptations often favor chicken breasts for their affordability and flavor, I’ve found that both pork and veal yield equally delectable results. Therefore, you can easily substitute pork or veal cutlets for the chicken breasts if you prefer. Let’s dive into this delicious journey!
Recipe Overview
| Category | Value |
|---|---|
| Cook Time | 5 minutes |
| Prep Time | 1 hour |
| Total Time | 1 hour 5 minutes |
| Servings | 1 |
| Description | A traditional schnitzel recipe, perfect for any meat lover. |
Nutritional Information
| Nutrient | Amount |
|---|---|
| Calories | 1134.4 |
| Total Fat | 65.9 g |
| Saturated Fat | 10.1 g |
| Cholesterol | 261.5 mg |
| Sodium | 2932.1 mg |
| Carbohydrates | 88.4 g |
| Dietary Fiber | 4.7 g |
| Sugars | 3.7 g |
| Protein | 45.2 g |
Ingredients
| Ingredient | Quantity |
|---|---|
| Boneless skinless chicken breast | 1 |
| Egg | 1 |
| Cold water | ¼ cup |
| Black pepper | 1 tsp |
| Salt | 1 tsp |
| Flour | ½ cup |
| Bread crumbs | 1 cup |
| Cooking oil (for frying) | As needed |
Additionally, you’ll need:
- 2 large pieces of wax paper for each breast used
- 1 large baking pan or cookie sheet, heated to 200-250°F for keeping meat warm while cooking
- 1 piece of paper towel to place between layers of cooked schnitzel
Instructions
-
Preparation Phase: Begin by gathering all your ingredients and equipment. You’ll need to prepare two large pieces of wax paper for each chicken breast, which will help in flattening the meat. Preheat your oven to a low temperature (200-250°F) to keep the schnitzels warm while you cook the successive pieces.
-
Flattening the Meat: Take one piece of boneless, skinless chicken breast and place it between two large sheets of wax paper. Using the smooth side of a meat tenderizer, gently pound the chicken until it becomes very thin, ensuring even thickness throughout. Don’t forget to flip the breast and pound both sides! This process will not only tenderize the meat but also expand it, allowing you to serve at least two generous portions from each breast.
-
Chilling: After pounding each piece, lay them on a large serving plate without removing the wax paper, then chill them in the refrigerator for a bit. This step helps to firm up the meat, making it easier to bread later.
-
Breading Setup: Once you’re ready to cook, prepare your breading station. In a glass pie pan, combine the egg with cold water, salt, and pepper, whisking them together until well mixed. In a separate container, pour in the flour, and in another, place the bread crumbs, creating an organized assembly line for dipping.
-
Heating the Oil: In a large frying pan, start heating your cooking oil over medium-high heat. Be cautious not to overheat the oil; it should be hot enough to cook the schnitzel quickly without burning either the meat or the oil itself.
-
Breading the Chicken: Carefully remove the wax paper from each piece of chilled meat. First, dip each piece in the seasoned egg mixture, allowing the excess to drip off. Next, coat the chicken in flour, ensuring an even layer covers every inch. Return the meat to the egg mixture for a second dip, then roll it in the breadcrumbs until completely coated.
-
Frying to Perfection: Gently place the breaded schnitzel into the hot oil, frying until golden brown on each side. This should take about 2-3 minutes per side, but keep an eye on them to prevent overcooking. Once cooked, transfer each piece to the preheated baking pan, placing paper towel pieces between the layers to prevent sticking.
-
Serving Suggestions: When all schnitzels are cooked, serve them hot, garnished with fresh lemon slices or wedges for a zesty finish. Traditional accompaniments include pommes frites (French fries) or home-fried potatoes, along with a crisp salad, but feel free to pair with your favorite sides.
-
Enjoying the Leftovers: This schnitzel dish is such a favorite in our home that family members often fight over the leftover pieces, relishing them cold right from the refrigerator!
Final Thoughts
This schnitzel recipe not only encapsulates the essence of traditional German cooking but also invites you to explore the joy of preparing a meal that resonates with familial ties and cultural history. Whether you choose to use chicken, pork, or veal, each bite promises a delightful crunch that will have your loved ones coming back for more. Enjoy your cooking adventure with this timeless dish!
Keywords
Schnitzel, Pork Schnitzel, Veal Schnitzel, Chicken Schnitzel, European Cuisine, Comfort Food, Family Recipes
