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An Homage To Schnitzel

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    Posted: 12 November 2010 at 04:56
It has been quite some time since I have done any type of in-depth post here, so I thought perhaps it would be a good day to talk about one of my favorite things....Schnitzel.

I guess we are all at least passingly familiar with Wiener Schnitzel, or literally translated "Vienna Schnitzel". This is arguably where schnitzel began...it is an Austrian dish, not a German one, but has certainly been embraced by all of Germany.

A schnitzel is nothing more than a cutlet. It must be veal if it is to be prepared as Wiener Schnitzel, and must be cut off the hing leg, pounded until it is very thin, dusted in flour, dipped in egg, and then coated in breadcrumbs. The true Wiener Schnitzel is then pan fried for a couple of minutes and served with potato salad or potatoes with parsley and butter.

Wiener Schnitzel



The other variations of schnitzel are quite numerous.

  1. Schweine-Schnitzel - A schnitzel made with pork, as you may have guessed. A cutlet, or scallopini prepared in the same basic manner.
  2. Puten-Schnitzel - A cutlet of turkey, the choice of many who would prefer a low fat option.
  3. Hänchen-Schnitzel - This variation is with chicken breast.
Schnitzel may also have other toppings or fillings according to local cuisine or personal preference.
  • Jäger Schnitzel - (which I made last night) is traditionally not breaded, and is served with a mushroom-wine or mushroom-cream sauce. For my version I breaded it and served it with a  mushroom-wine-beef sauce.
  • Zigeuner-Schnitzel - This is a breaded schnitzel served with a red pepper, mushroom, onion, tomato paste, chicken broth and red wine sauce.
  • Paprika-Schnitzel - This one is served with a paprika-red pepper and tomato sauce, and can be any type of meat.
  • Käse-Schnitzel - This wonderful variation is covered with yummy, gooey melted cheese.
  • Rahn-Schnitzel - Schnitzel with a pepper-cream sauce.
  • Schnitzel Holstein - My personal favorite. This schnitzel is topped with fried eggs, anchovies and capers. This is a local specialty originating in Berlin.
  • Cordon-Bleu Schntizel - This is a Swiss version of schnitzel, stuffed with ham and Swiss cheese.

Tips on preparing your schnitzel:


Firstly...have the cutlets sliced thin enough so that you can pound them out to 1/8-1/4 inch thickness. This will ensure that they cook quickly and remain very tender. You just pound them, or if you have a tenderizer like a Jaccard, use that, like I do.

Breading station...if you are doing a breaded type. set up a convenient breading station with large plates in close proximity to the stove. Dust with seasoned flour first, then dip in egg, then in fresh breadcrumbs (I like to use panko).

If you're cooking for a crowd, you may want to heat your oven to 200°F, drain the schnitzle on paper towels when it comes out of the oil, and keep it warm on a baking sheet in the oven until time to serve.

Oil...cook in peanut or vegetable oil over medium-high heat. The oil should be deep enough so that the schnitzel "swims"...the oil should be up the sides of the schnitzel. Do not overcook...the schnitzel should be golden brown, not dark, and the coating should "puff up" rather than stick to the cutlet if cooked properly.

Then just serve with your own favorite sides...spaetzle, potatoes and parsley, mashed, red cabbage (my favorite) etc.

Here are a few examples:

Zigeuner-Schnitzel



Käse-Schnitzel



Schnitzel Holstein



Jäger Schnitzel







Go ahead...play with your food!
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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 12 November 2010 at 07:02
beautiful, dave! a great tutorial on schnitzels!Clap
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Post Options Post Options   Thanks (0) Thanks(0)   Quote jdonly1 Quote  Post ReplyReply Direct Link To This Post Posted: 12 November 2010 at 14:28
Love schnitzels,so versatile and bloody tasty 
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