Easy German Schnitzel Recipe {From a German!} - Plated Cravings (2024)

FAQs

What is the best oil to fry a schnitzel in? ›

The absolutely best way to perfect schnitzel is to shallow-fry them in neutral-tasting cooking oil (Vegetable, Canola, Peanut, Sunflower). So you don't need to use a lot of oil, but you want to use enough oil so that the schnitzel will “float” in the oil as it cooks and not touch the bottom of the pan.

What kind of meat is used for Schnitzel? Schnitzel can, of course, be made from almost any thin, boneless meat cut. However, traditionally, Wienerschnitzel is made using only veal, and German Schnitzel is made with boneless pork chops. You can also try using chicken, mutton, beef, or turkey.

The best way to cook chicken schnitzel is to fry it. I like to use a combination of oil and butter for the best flavor/crispiness combination. When cooking chicken schnitzel, you need to heat the oil and butter in a frying pan until it is bubbling hot, then add the schnitzel. It should sizzle as it hits the pan.

Germany. In Germany, the term Schnitzel means cutlets in general, not just breaded, fried ones. Schnitzel Wiener Art ('Viennese style schnitzel') is a pounded, breaded and fried cutlet, more often made of pork than of veal. Restaurants mostly serve it with a slice of lemon and french fries.

Use a high-heat point oil.

I typically prefer to use olive oil over canola oil because it's healthier (see this article), but I hardly ever use it and it's fine in moderation! Plus it's worth it for me for this one because it really helps give this schnitzel that perfect crispy crunchy outer coating!

Heat 1/2 to 1 inch of vegetable oil in a heavy skillet to 350 degrees F (175 degrees C). You can also use a deep fryer.

Schnitzel is often eaten plain with just a bit of freshly squeezed lemon juice, but can also be served with a creamy mushroom gravy which is known as Jägerschnitzel.

By the beginning of the 20th Century, central European immigrants had brought schnitzel to Israel. This dish was ideally suited to the culinary necessities of the period in Israel. At a time when few people owned ovens in their homes, these thin cutlets could be easily prepared over an open flame.

Basically, all schnitzels are breaded and fried thin pieces of meat, but only wiener schnitzel is made with veal. Cooking term: Schnitzel is a cooking term used to describe any meat pounded thin, then breaded and fried. Key ingredient: Schnitzel is made with pork, chicken, beef, or veal.

Schnitzel enthusiasts agree: A good schnitzel, Viennese, Figlmüller or Milanese style must not only be accurately sliced but also flattened and tenderized. The flattening process should slightly stretch the meat fiber but not destroy it so that a juicy, tender result with a uniform thickness is achieved.

What is the secret to the best schnitzel? ›

The secret to making the best schnitzel, in my opinion, is to quick-brine the chicken. By soaking the chicken fillets in a saltwater bath for just 30 minutes before breading, you ensure they come out flavorful and irresistibly juicy.

Clark reckons the secret to great schnitzel is to "trap air in the crust when you cook the meat by moving and shaking the pan".

Also spelled jaegerschnitzel, it means “hunter's cutlets,” meat pounded thin and served with a mushroom sauce.

Wiener schnitzel means "Viennese cutlet" in German, and it is one of Austria's most traditional and representative dishes. So much so, in fact, that its definition is fiercely protected by Austrian law. It must be made of veal; when made with any other type of meat, it cannot technically be called Wiener schnitzel.

schnitzel, a thin meat cutlet, pounded until tender and then breaded and fried, that is a culinary staple in German-speaking countries and communities. The Americanized version of the dish is chicken-fried steak. schnitzel.

To make Wiener schnitzel from scratch, thinly pounded veal is dredged in breadcrumbs and deep-fried, traditionally in lard or clarified butter. Although it is deep-fried, it should be a light, tender, and delicate dish.

Heat Vegetable oil, for shallow-frying in a frying pan over medium-high heat. Cook chicken, in batches, for 4 to 5 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel to drain.

It is imperative that schnitzel be breaded very gently — no pressing! — and that it happen the moment before it hits the oil. Store-bought lard is a good option for frying, but vegetable oils like peanut, canola or rice bran will also work.

Think vegetable oil, canola oil, or peanut oil. Don't use olive oil or butter—they both have lower smoke points. The ideal temperature for frying chicken is 350˚ to 365˚, and you'll want to make sure that you bring the oil back to temperature between batches.