This German schnitzel recipe is great if you have need of quick and easy dinner recipes that can be altered into various different meals.
Schnitzel are cutlets and can be from veal, pork, chicken, or turkey.
For example, in a pork cutlet recipe, I pounded the meat to "finger-thickness" with a meat hammer and then bread it and fry. This is the traditional Schweineschnitzel. The Jäger-Schnitzel (Hunter's Schnitzel) can be fried with or without the breading. It is then covered with a mushroom sauce, as given below.
There are many variations of this traditional meat throughout the world. In Germany, schnitzels come with many different toppings and sauces.
The original Wiener Schnitzel is thought to come from Vienna, Austria in the 1600's. This has to be made from veal and is controlled by law. If it's not made with veal, it must be labelled as coming from pork or chicken, etc.
Now, there are many variations throughout the world. In Germany, schnitzels usually come with different toppings and fillings.
The Zigeuner-Schnitzel (Gypsy's Schnitzel) has a sauce with mushrooms, onions, red peppers, and tomatoes. The Käse-Schnitzel (Cheese Schnitzel) is has melted cheese on top.
Paprika-Schnitzel has a tomato sauce with paprika and red peppers. Schnitzel Holstein is a breaded schnitzel with onions, capers, and a fried egg on top.
Don't have any schnitzel at your butcher's?
I love taking some nice thick boneless pork chops and butterflying them. Then I gently pound them to an even thinness.
Want nutritional information for a recipe? Copy and paste the ingredient list and the number of servings into Calorie Count. It will give you an approximate calculation.
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