How to prepare Best German Schnitzel for 4 people

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Cooking time

Preparation time
10 mins
Cooking time
6 mins
Difficulty
moderate
Serves
4 people
Meal course
Dinner
Posted by
Posted on

Ingredients

120 gram
all-purpose flour
3 medium
Eggs
1 cup
breadcrumbs
1/2 Tea Spoon
Salt
1/4 Tea Spoon
Black Pepper
1/4 Tea Spoon
paprika
1/4 cup
Milk
1 As Needed
oil
1 As Needed
Lemon wedges
120 gram all-purpose flour3 medium Eggs1 cup breadcrumbs1/2 Tea Spoon Salt1/4 Tea Spoon Black Pepper1/4 Tea Spoon paprika1/4 cup Milk1 As Needed oil1 As Needed Lemon wedges
How to prepare Best German Schnitzel for 4 people

German Schnitzel is a classic dish that has been enjoyed for centuries. It is a simple yet delicious dish that is made with thin slices of veal, pork, or chicken that are lightly breaded and fried. The dish is usually served with a side of potatoes, a salad, or a vegetable.

The origin of German Schnitzel dates back to the 16th century when it was first created in Austria. The dish was originally made with veal, but over time, pork and chicken were added to the recipe. The name “Schnitzel” comes from the German word “schnitzen” which means “to cut”. This refers to the thin slices of meat that are used in the dish.

Best German Schnitzel
Best German Schnitzel

To make German Schnitzel, the meat is first pounded thin with a meat mallet. This helps to tenderize the meat and make it easier to cook. The meat is then lightly coated in flour, egg, and breadcrumbs. This helps to create a crispy outer layer when the meat is fried.

Once the meat is coated, it is then fried in a pan with hot oil. The oil should be hot enough to create a golden-brown crust on the outside of the meat. The meat should be cooked until it is golden-brown and crispy on the outside, but still juicy and tender on the inside.

Once the Schnitzel is cooked, it can be served with a variety of sides. Potatoes are a classic side dish for German Schnitzel, but a salad or vegetable can also be served. The Schnitzel can also be served with a variety of sauces, such as a mushroom sauce or a creamy white sauce.

German Schnitzel is a simple yet delicious dish that is sure to please any crowd. The thin slices of meat are lightly breaded and fried to perfection, creating a crispy outer layer and a juicy and tender inside. The dish can be served with a variety of sides and sauces, making it a versatile and flavorful meal. Whether you’re looking for a classic dish to serve at a dinner party or a quick and easy meal for a weeknight dinner, German Schnitzel is sure to be a hit.

History of German Schnitzel

The history of German Schnitzel dates back to the Middle Ages, when it was a popular dish among the German nobility. The word “schnitzel” is derived from the German word “schnitzen”, which means “to cut”. This refers to the process of pounding and flattening the meat before it is cooked.

History of German Schnitzel
History of German Schnitzel

The earliest known recipe for schnitzel dates back to the 16th century, when it was served as a main course at the court of the Holy Roman Emperor Maximilian I. The dish was made with veal, which was pounded and flattened, then fried in butter and served with a sauce made from wine, herbs, and spices. This recipe was later adapted by the Austrians, who added breadcrumbs to the recipe and served it with a lemon wedge.

In the 19th century, schnitzel became a popular dish in Germany. It was served in restaurants and taverns, and was often served with potatoes and a salad. The recipe was also adapted to include pork, chicken, and turkey. The dish was also served with a variety of sauces, such as mushroom, tomato, and cream sauces.

German Schnitzel
German Schnitzel

In the 20th century, schnitzel became a popular dish in the United States. It was served in German-American restaurants and taverns, and was often served with French fries and a salad. The recipe was also adapted to include beef, lamb, and fish. The dish was also served with a variety of sauces, such as tartar sauce, horseradish, and mustard.

Today, schnitzel is a popular dish in Germany and around the world. It is served in restaurants and taverns, and is often served with potatoes and a salad. The recipe is also adapted to include a variety of meats, such as pork, chicken, turkey, beef, lamb, and fish. The dish is also served with a variety of sauces, such as mushroom, tomato, cream, tartar, horseradish, and mustard.

Weight Loss
Weight Loss

Schnitzel is a versatile dish that can be served as a main course or as an appetizer. It is a popular dish for special occasions, such as birthdays and anniversaries. It is also a popular dish for picnics and barbecues.

Schnitzel is a dish that has been enjoyed for centuries, and it continues to be a popular dish today. It is a dish that is easy to make and can be served with a variety of sauces and accompaniments. It is a dish that is sure to please everyone at the table.

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Instructions

  1. Prepare the pork chops by pounding them with a meat mallet until they are about 1/4 inch (0.6cm) thick. In a shallow dish, mix the flour, salt, black pepper, and paprika. In a separate shallow dish, beat the eggs and milk together. In a third shallow dish, place the breadcrumbs.
  2. Dip each pork chop into the flour mixture, shaking off any excess. Then dip it into the egg mixture, and finally into the breadcrumbs, pressing the breadcrumbs onto the meat to help them stick.
  3. Heat about 1/2 inch (1.25cm) of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the breaded pork chops to the skillet and fry until golden brown and crispy, about 2-3 minutes per side.
  4. Remove the pork chops from the skillet and place them on a paper towel-lined plate to drain any excess oil. Serve the schnitzel with lemon wedges on the side for squeezing over the top.

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