If you have ever been to Central Europe, you have probably tried their Schnitzel. Schnitzel can be made from Chicken, Turkey, Pork, Beef or Veal. If you have heard of Wiener Schnitzel, this refers to breaded Veal escalope. Below, you will find a quick German recipe for Chicken or Pork Schnitzel. However, the same technique applies to any type of meat!
1) 1/4 Cup of Flour
2) Spices: Garlic Powder, Paprika, Rosemary, Salt, Pepper (Seasoned to your taste)
3) 1-2 Eggs
5) 2-4 Boneless Chicken Breasts or Boneless Pork Chops
6) Sunflower Oil/Grape Seed Oil or Vegetable Oil- for frying
1) Combine all spices and flour in a small bowl. Alternatively you can use a seasoning bag (Zip-lock)
2) Take 1-2 eggs and scramble them in a separate bowl.
3) Butterfly the Chicken or Pork to make sure that the slices are thin and equal.
4) Dip the Chicken/Pork into the Flour mixture, followed by dipping the meat into the Egg bowl mixture and finally into the Breaded crumbs in a bowl.
5) Heat up the skillet or deep frying pan. If you flick some water onto the pan and the water sizzles, then your pan is ready. Reduce the heat and pour a nice amount of oil into the pan.
6) Place the meat on one side for about 5-8 minutes before flipping it. For pork/veal, the times may be different. Flip and fry for another 5 minutes or so until fully cooked.
Your Schnitzel is now ready and is usually served with a slice of lemon and potatoes as well as salad. Do not forget to pour yourself a nice large glass of German Beer.