The Dawkter's Wife - It's all champagne and caviar now … dahling


April 29, 2013

One of the first things that comes to mind when we think about Germany is Schnitzel. It has taken me a few years to perfect the art of Schnitzel at home, so here are a few of my tips to help you avoid the trial and error method:
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  1. 4 thin cuts of pork
  2. 2 eggs
  3. 3-4 tbsp of flour
  4. 1/4 cup of bread crumbs (fine texture)
  5. 1 untreated lemon
  1. 1. Try and select cuts of pork that are roughly the same size.
  2. 2. Put them in a large freezer bag and then use the flat side of a meat hammer to gently flatten them. Of course you are going to want to use force, but don't tear the flesh in the process.
  3. 3. The most authentic, crispy Schnitzel is fried in oil in which it is immersed. This can be a pan or a fryer. I use less oil and settle for a crust that isn't quite as crunchy, but still tastes good.
  4. 4. You can use pre-prepared bread crumbs (and the ones with flavoring add a unique something. Germans bread their Schnitzel in everything from bread to pretzels to potato chips to grated potato ... so have fun with it.
The Dawkter's Wife

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