Swimming in Schnitzel

Germany may be full of different and rather interesting meals, but to really get a taste of Deutschland, you have to try a real schnitzel.

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Carsten Oyer

This schnitzel recipe is a perfect solution to anyone hoping to make a quick, filling, delicious meal.

Carsten Oyer, Columnist

German food is all about delightful and somewhat odd meals, from the classic frankfurter to the considerably-disturbing knipp. However, schnitzel is one of the most traditional meals of German culture. While it can be made in many variations, the most customary meat is pork. For a different taste, use veal (wienerschnitzel), a mushroom gravy (jägerschnitzel), or fried onions (zwiebelschnitzel). According to I Love Germany, the 1st century BC saw the original schnitzel, created by Marcus Gavius Apicius of Rome. It became popular during the Middle Ages in German, Northern Italian, and Austrian lands. It originates in Rome, but gained most of its popularity in Germany, where it is now an important dish in German culture.

Ingredients:

  • 1 pork cutlet
  • Flour (about 1 ½ cups)
  • 1 egg
  • Breadcrumbs (not panko)
  • Salt as needed
  • Pepper as needed
  • Peanut or canola oil
  • 1 lemon
  • Parsley as needed

Recipe:

  1.  Ensure that oil in a pan is around 330 degrees Fahrenheit. If the oil is too hot, the crust will burn away. Use just enough oil so that only the bottom of the pan is covered.
  2. Take your pork cutlet and lay it between two pieces of plastic wrap. Use the flat side of a mallet to pound the pork. Ensure that it is no thicker than ¼ of an inch.
  3. Season the thin pork with salt and pepper.
  4. Combine enough salt and flour on a plate to submerge the pork. Beat the egg in another bowl. Put your breadcrumbs on yet another plate, so that you will be able to lightly cover the cutlet.
  5. Take the pork cutlet and lay each side in the salt and flour mixture, making sure to coat evenly. Move it to the egg bowl and coat the pork on all sides. Then, place the cutlet in the breadcrumbs, again coating evenly and shaking off any excess breadcrumbs.
  6. Fry the prepared cutlet immediately in the hot pan, so that it remains crispy. After about three minutes on each side or until the cutlet is golden brown, remove from the oil and put on a paper towel-lined plate so that it can dry.
  7. Zest a lemon over the schnitzel while it is drying. Ensure that lemon zest completely covers the cutlet.
  8. Cut lemons into two or three slices. Garnish with sprigs of parsley and lemon slices.
  9. Serve and enjoy.

You can feel like you just visited Berlin with this amazing schnitzel. This entree goes great with a light salad, fries, or spaetzle, a traditional German noodle dish. This crispy, delicious pork cutlet is amazing and will be sure to give you a taste of Germany.