Monday, August 4, 2008

How to Make Schnitzel

You can use veal, pork, or even turkey cutlets to make schnitzel.

1 pound of veal, pork, or turkey cutlets
Salt and pepper
3 eggs
1 cup flour
1 1/2 cup breadcrumbs
1/2 cup margarine*

Start by pounding each cutlet with the heal of your hand to approximately half an inch think. Add salt and pepper to both sides of the meat. Crack the eggs into a bowl and whisk until the yolk and white are full incorporated. Dip each cutlet into the flour, then into the egg. Place the egg-covered cutlet into the breadcrumbs and fully coat on both sides. Repeat for all of the cutlets.

Preheat a frying pan over medium-high heat. Add 2 tablespoons of margarine and allow to melt. Add one cutlet at a time and cook on the first side until golden brown, about three minutes. Flip and cook until the other side is golden brown as well, another two to three minutes. To speed the process, you can use two of three frying pans in necessary. Preheat oven to 300 degrees. Place finished schnitzels in the oven on a platter until ready to serve.

Schnitzel should be eaten plain, with a wedge of lemon, or some horseradish sauce.

* Any oil with a high smoking point can be used. The margarine used in this recipe, which is available in Germany, was mixed with butter and gave the schnitzel a wonderful, buttery taste without burning.

No comments: