A Classic German Schnitzel Recipe: Crispy, Juicy, and Delicious!
Are you ready to embark on a culinary journey to the heart of Germany? This recipe will guide you through creating the perfect Wiener Schnitzel, a dish synonymous with Austrian and German cuisine. Get ready for crispy, juicy perfection!
Ingredients You'll Need:
This recipe yields about 4 servings. Adjust quantities as needed.
- 4 Thinly Sliced Veal Cutlets: About ⅛ inch thick. You can also use pork or chicken cutlets, but veal offers the most traditional flavor. Ask your butcher for help!
- 2 Large Eggs: Room temperature for optimal whisking.
- ½ Cup Breadcrumbs: Panko breadcrumbs are preferred for extra crispiness.
- ½ Cup All-Purpose Flour: For the initial dredging.
- Salt and Pepper: To taste. Don't be shy!
- Vegetable Oil: For shallow frying – enough to create about ½ inch depth in a large skillet.
- Lemon Wedges: For serving. A squeeze of fresh lemon adds brightness.
- Potato Salad or Spätzle: Traditional side dishes to complement your schnitzel.
Preparation Steps:
Step 1: Preparing the Cutlets
- Pound the Cutlets: Gently pound the veal cutlets to an even thinner consistency (about ⅛ inch). This ensures even cooking and a tender result. Use a meat mallet or the bottom of a heavy pan.
Step 2: Breadcrumbing the Cutlets
- Set up your breading station: Place the flour, beaten eggs, and breadcrumbs in separate shallow dishes.
- Dredge the cutlets: First, dredge each cutlet in the flour, shaking off any excess. Then, dip it into the beaten eggs, ensuring it's fully coated. Finally, coat it thoroughly in the breadcrumbs, pressing gently to adhere.
Step 3: Frying the Schnitzel
- Heat the oil: In a large skillet, heat the vegetable oil over medium-high heat until it shimmers. Don't overheat the oil, or the schnitzel will burn before cooking through.
- Fry the cutlets: Carefully place the breaded cutlets in the hot oil, ensuring not to overcrowd the pan. Fry for about 2-3 minutes per side, until golden brown and crispy. You might need to fry in batches.
- Drain and serve: Remove the cooked schnitzel from the skillet and place them on a wire rack to drain any excess oil. Serve immediately with lemon wedges, potato salad, or spätzle.
Tips for the Perfect Schnitzel:
- Thin is in: The thinner the cutlet, the crispier and more evenly cooked it will be.
- Don't overcrowd the pan: Overcrowding will lower the oil temperature and result in soggy schnitzel.
- Proper oil temperature: The oil should be hot enough to create a sizzle when the schnitzel is added, but not so hot that it burns.
- Fresh ingredients: Using fresh, high-quality ingredients will make a noticeable difference in the taste of your schnitzel.
Serving Suggestions:
- Classic pairing: Serve with traditional potato salad or spätzle.
- Elegant touch: Add a side of steamed green beans or asparagus.
- Hearty meal: Pair with a side of roasted vegetables for a complete and satisfying meal.
Enjoy your delicious homemade German Schnitzel! Guten Appetit!
