This traditional German schnitzel uses a double-egg breading technique and requires pounding the meat paper-thin before pan-frying to golden perfection. The result is a crispy, tender cutlet that can be made with chicken, pork, or veal and stays tender even when eaten cold.
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also requires: 2 large pieces of wax paper for each breast used 1 large baking pan or cooky sheet in a 200-250 degree oven for keeping meat hot while cooking successive pieces.
1 piece of paper towel to put between layers of meat in the low hot oven to keep pieces from sticking together.
Place a piece of breast in between 2 large pieces of wax paper.
Using the smooth side of a meat tenderizer, pound until very thin.
(Turn over so that you can pound on both sides of the meat.) The breast will become very large and you will actually be able to get at least 2 large servings from each breast.
After pounding each piece of meat, place on a large serving plate without removing the wax paper and chill well in the refrigerator.
When ready to cook do the following-- Place the eggs in a glass pie pan with the water, salt, and pepper and mix well.
Place the flour in another container next to the seasoned eggs.
Place the bread crumbs in another container on the other side of the seasoned eggs.
Start heating up the cooking oil in a large frying pan on medium high heat.
DO NOT get oil too hot-- but hot enough so that it will cook the meat quickly without burning either the meat or the oil.
After removing the wax paper from each side of the meat, dip each piece of meat in the eggs, then the flour, then the eggs again, then the breadcrumbs.
Fry until golden brown on each side.
Place each piece of cooked meat in the oven using paper towel pieces to separate the pieces from each other.
When finished cooking serve with slices or wedges of fresh lemon.
NOTE** This meat dish is traditionally served with either pomme frits (french fries) or home fried potatoes and salad.
I find it is good with most side dishes.
It is such a favorite in our home that family members fight over the leftover pieces eating them cold right from the refrigerator.
Store leftover schnitzel in an airtight container in the refrigerator for up to 3 days; serve cold or reheat gently in a 200-degree oven until warmed through.
meat tenderizer (smooth side) · wax paper · large baking sheet or cooky sheet · glass pie pan (for egg mixture) · large frying pan
Yes. Boneless skinless chicken breasts work well and are more affordable. Use one chicken breast in place of each veal or pork cutlet.
Pounding makes the meat thin and large, yielding multiple servings per breast, while chilling firms the meat so the breading adheres better during frying.
Heat oil on medium-high until hot enough to cook the meat quickly without burning either the meat or the oil. Do not let it get too hot.
Dipping in egg, then flour, then egg again, then breadcrumbs creates a thicker, crispier crust that fries to golden brown.
Yes. Pound and chill the meat up to several hours ahead, then bread and fry just before serving. Leftover cooked schnitzel can be eaten cold from the refrigerator.
