Schnitzel is a classic Austrian-German dish that consists of a thinly sliced piece of meat (usually pork, chicken, or veal) coated in a crispy breading and fried to perfection.
Ingredients:
- 4 tender veal cutlets (or pork, if you fancy!)
- 1 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1 cup fine breadcrumbs
- Salt and pepper, to taste
- Butter or oil, for frying (as Grandma would say, “A good pat of butter never hurt anyone!”)
Instructions:
- Prepare the Meat
Begin by placing each cutlet between two sheets of wax paper. With a rolling pin or meat mallet, gently pound the cutlets until they are about 1/4 inch thick. “Patience is key – thin and tender is what you seek!” - Season to Perfection
Sprinkle a generous amount of salt and pepper on both sides of each cutlet. A seasoned cutlet is a flavorful one, after all! - Bread the Schnitzel
Create your breading station:
- In one shallow dish, spread the flour.
- In a second dish, beat the eggs.
- In a third dish, pour out the fine breadcrumbs. First, dredge each cutlet in the flour, ensuring a light coating. Shake off any excess. Then, dip it into the beaten eggs, letting any excess drip off. Finally, press the cutlet into the breadcrumbs, covering it completely. “Ah, a golden crust in the making!”
- Fry to Golden Perfection
In a large skillet, heat the butter or oil over medium heat. Once hot, carefully place each breaded cutlet into the pan. Fry for 3-4 minutes on each side until golden brown and crispy. “Listen for the sizzle – that’s the sound of success!” - Serve with a Smile
Remove the Schnitzel from the skillet and place it on a paper towel to drain any excess oil. Serve immediately with lemon wedges, a sprinkle of fresh parsley, and a side of warm potato salad or a crisp cucumber salad.
Read: Chicken Heart Curry with Potato and Daikon
“Nothing brings warmth to the home like the sound of a sizzling Schnitzel in the pan and the smiles it brings to the table!”