Recipe: Schnitzel

What Oktoberfest would be without a Schnitzel…. okay the Wursts or sausages are more famous at Oktoberfest… but hey… to me Schnitzel is the epitome of German food….

Schnitzel is basically a very thin veal (Weinerschnitzel) , pork (Schweineschnitzel) or chicken cutlet that’s breaded and fried. Traditionally it’s served with lemon wedges with capers and anchovies on top of it. It also can be the basis for other “Schnitzel recipes”, such as Jager Schnitzel, but more on that another day.

I love Schnitzel… it was a childhood favorite of mine. Whenever we went to a German restaurant, I would want Schnitzel… and my absolute favorite was Wienerschnitzel ala Holstein…. Which is breaded veal cutlets fried with a fried egg on top…. I always had them hold the anchovies… I’m not a fan of anchovies.

So here is my Schnitzel recipe… I hope you try it …. Serve it with Roesti Potatoes, red cabbage and apple sauce….. all I can say is yummmm.

Enjoy!



Recipe: Schnitzel

All you need:

Thin veal, pork or chicken cutlets
Plain bread crumbs (amount depends on the quantity of cutlets)… about 1 cup for 4-6 cutlets
2 eggs with a dash of milk, beaten
Flour seasoned with salt and pepper (amount depends on the quantity of cutlets)… about ½ cup for 4-6 cutlets
2 tablespoons butter
2 tablespoons olive oil
Capers or anchovies
Lemon wedges

All you need to do:

Preheat the oven to 250 degrees F.

Set up 3 bowls (wide bowls, if possible).

In one bowl, mix the flour, salt and pepper.

In another bowl, beat the eggs and milk until well combined.

In another bowl, add the bread crumbs.

Dip the cutlets, one at a time, first in the flour (make sure the entire cutlet is covered in flour).

Then dip the floured cutlet in the egg mixture.

Then dip the cutlet in the bread crumbs, covering the cutlet completely.

Place on a plate and repeat the steps until all cutlets have been breaded.

At this point, you can cover the cutlets and store in the refrigerator until you’re ready to fry them.

When ready to fry, heat a large skillet on medium high heat.

Add the butter and olive oil to the skillet. Do not let butter burn.

When the butter is melted, add the cutlets to the skillet.

Cook until the bottom is brown and crispy (about 3 minutes).

Flip the cutlets and cook the other side until brown and crispy (about two minutes).

Remove cutlets from the skillet and lay on paper towels to pat off excess grease.

Put the cutlets on a oven proof plate and keep warm in the preheated oven while you cook the remaining cutlets. Cover loosely with foil…. you don’t want moisture from the steam to make the cutlets lose their crispiness.

When ready to serve… garnish with lemon wedges, capers and/or anchovies.