German pork schnitzel
Continuing with the German theme, my next recipe for my cookbook is one of my absolute favourites from my time living in Germany.
Schnitzel is basically a thin cutlet of meat, coated in breadcrumbs, fried in fat.
There is a version of this in many counties; it can be compared to the escalope in France, tonkatsu in Japan, and the milanese in Italy. Many different proteins such as Pork, Veal, Chicken and Turkey can be used for the cutlet.
Schnitzel can be served with either chips, mashed potato, kartoffel salat along with a side salad.
Eating this dish brings me back to my childhood. It can be slightly messy to make, but it is super easy and delicious. Who doesn't like to eat some fried breaded meat?
#mycookbook
#porkschnitzel
#schnitzel
#breadedmeat
#Germanfood
#Germancuisine
#week5
#cookbookproject
German pork schnitzel
Continuing with the German theme, my next recipe for my cookbook is one of my absolute favourites from my time living in Germany.
Schnitzel is basically a thin cutlet of meat, coated in breadcrumbs, fried in fat.
There is a version of this in many counties; it can be compared to the escalope in France, tonkatsu in Japan, and the milanese in Italy. Many different proteins such as Pork, Veal, Chicken and Turkey can be used for the cutlet.
Schnitzel can be served with either chips, mashed potato, kartoffel salat along with a side salad.
Eating this dish brings me back to my childhood. It can be slightly messy to make, but it is super easy and delicious. Who doesn't like to eat some fried breaded meat?
#mycookbook
#porkschnitzel
#schnitzel
#breadedmeat
#Germanfood
#Germancuisine
#week5
#cookbookproject
Open in Cookpad AppSteps
- 1
In one baking tray add flour (add salt and pepper, optional), in the other tray, the golden breadcrumbs. In a bowl crack the eggs and gently beat it and set aside.
- 2
On a chopping board, place the first piece of meat. Using a meat tenderiser, pound on both sides until flat and roughly 1cm thick. Season with salt and pepper, transfer to a plate. Repeat step 2 for remaining loins and set aside.
- 3
Place the plate of meat, tray with flour, bowl with beaten egg and tray of breadcrumbs (in that order), in a row like a conveyor belt. Doing this makes it easier to dip the meat into each of the ingredients. Place a large tray next to the breadcrumbs, to transfer and place the coated loins on there.
- 4
Dip the pork in flour and coat evenly on both sides. After into the egg mixture, let any excess run off. Lastly dip into the breadcrumbs (generously coat the meat). Shake off any loose breadcrumbs and place on a large plate. Repeat step 4 with remaining loins.
- 5
Next, add oil in a frying pot and heat up to around 160 degrees. Tip: do a heat test by placing a piece of breadcrumb in the oil, if it begins to sizzle, the oil is ready. Place one to two pieces into the pot. Cook the meat until lightly golden brown on the bottom side and turn over.
- 6
After a few minutes turn meat over again when that side is golden brown. To ensure the meat is fully cooked through and to get a crispy coating. Keep turning every few minutes until golden brown. Transfer to tray or large plate lined with paper towel to drain excess oil. Repeat until all the meat has been fried.
- 7
Serve with potato salad or mash potato, salad and sauerkraut. Or with chips and peas (if adding lemon, drizzle over pork lion).
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