Classic German Schnitzel

Classic German Schnitzel

Classic German schnitzel. Cooking at home delicious classic German schnitzel. German schnitzel and 2 ways to cook it.

Schnitzel in the pan

Take a piece of meat, remove fat to get lean pork. We cut across the grain slices about 1 cm thick. If you get small pieces, then cut into slices slightly wider – about 2 cm, and then cut not to the end, to get the “butterfly”.

Finished pieces of salt, pepper to taste, put on a cutting board and cover with a thick polyethylene. Why repulse meat mallet to a thickness of 4-5 mm. Polyethylene we need to splashing juice and spices soaked in meat pieces. Then do batter in three layers: the first layer – the flour, the second layer – egg, third layer – crackers. This will help keep the juice and make crisp.

The correct version is considered to be cooking in a skillet. For this purpose all the fat trimmed overheat in fat (lard). But make sure the pieces are to be completely immersed in the oil or fat. Cook the meat for about 8 minutes at full heat. Turn the meat are not required.

Schnitzel fried

The second method is simpler, less harmful – to cook fried. At an oil temperature of 180 degrees throws pieces of meat and cook for 8 minutes.

Of course, you can fry our pieces from simple burgers, but it will not shred and chop. It is served as a separate dish with fresh vegetables and french fries without ketchup and mayonnaise. This schnitzel – crispy outside, juicy on the inside and a great mind, but little weight.

Bon Appetit!

Classic German Schnitzel