Schnitzel Munich Style Food
WIENERSCHNITZEL!
It may be the butt of jokes, but despite the funny name, Wienerschnitzel is seriously good food. If you have a moral objection to veal, use turkey, or even pork, but whatever you do, don't omit the nutmeg or lemon.
Provided by EmmyDuckie
Categories Veal
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a wide skillet, over medium high heat.
- Salt and pepper the flour, if desired, and coat cutlets.
- Dip cutlets in egg mixture.
- Dredge in breadcrumbs.
- Fry until golden and beautiful.
- salt and pepper to taste.
- grate nutmeg on top, and squeeze on some fresh lemon.
- serve with buttered noodles, or potato salad.
WIENERSCHNITZEL
This easy German recipe is one of our favorites. Boneless pork chops can also be substituted for veal and taste excellent!
Provided by Loves2CookinMN
Categories World Cuisine Recipes European German
Time 1h30m
Yield 4
Number Of Ingredients 12
Steps:
- Place each veal cutlet between two pieces of plastic wrap, and pound with the flat side of a meat mallet until about 1/4 inch thick. Dip in flour to coat.
- In a medium bowl, stir together the Parmesan cheese, eggs, parsley, salt, pepper, nutmeg and milk. Place bread crumbs on a plate. Dip each cutlet into the egg mixture, then press in the bread crumbs to coat. Place coated cutlets on a plate and refrigerate for 1 hour or overnight.
- Melt butter in a large skillet over medium heat. Cook the breaded cutlets until browned on each side, about 3 minutes per side. Remove to a serving platter, and pour the pan juices over them. Garnish with lemon slices.
Nutrition Facts : Calories 514.5 calories, Carbohydrate 33.7 g, Cholesterol 229.6 mg, Fat 29.1 g, Fiber 2.4 g, Protein 29.1 g, SaturatedFat 15.5 g, Sodium 781.7 mg, Sugar 2.4 g
PORK SCHNITZEL VIENNA STYLE (SCHWEINESCHNITZEL WIENER ART)
Wiener Schnitzel is made with veal. This dish is a German equivalent using pork instead of veal. It can be served with Spaetzle, Potatoes of any sort, or other noodles. It goes very well with Green Beans, also. I grew to love it while living in northern Bavaria. You can make many types of sauces for it, turning it into Jaegerschnitzel (brown mushroom sauce), Paprikaschnitzel (with finely sliced red peppers in a ligher sauce), or most anything else. You can also make a fruit garnish from juniper berries or currants and lemon/lime juice. Be creative!
Provided by TheKurgan
Categories Pork
Time 38m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix eggs and olive oil in a flat bottomed dish until well blended.
- Pound chops as thinly as possible. Mix Salt, Pepper, and Wheat Flour and rub chops with the mixture.
- Add remaining Salt/Pepper/Wheat Flour mixture to a bowl and pour in breadcrumbs and thyme. Shake the bowl to mix.
- Add butter to a frying pan and melt on high heat. Reduce heat to low.
- Dip chops one at a time in the Egg/Olive Oil mixture, transferring them first to the Breadcrumb/Spices bowl to be covered and then to the frying pan.
- Fry on low heat 15 minutes a side (golden brown).
- Garnish with Fresh Chives (chopped) and Lemon Wedges and serve with whichever side dishes you choose (Spaetzle, Boiled Potatoes, or Egg Noodles are good, German sides).
Nutrition Facts : Calories 367.6, Fat 24.8, SaturatedFat 10.7, Cholesterol 191.2, Sodium 1541, Carbohydrate 9.2, Fiber 2.2, Sugar 0.5, Protein 27.4
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- Place two cutlets (i.e. schnitzels) at a time onto a cutting board and cover with plastic wrap. Pound with a meat mallet to tenderize and thin out. Flip on the other side, cover again and repeat.
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- Vienna Schnitzel. The king of the schnitzel is called Wiener Schnitzel, so Viennese schnitzel and this is a veal, four millimeters thin, breaded and fried.
- German Hunter’s Schnitzel. The next schnitzel I would like to mention in this video is Jägerschnitzel, so Hunter’s Schnitzel. Jägerschnitzel is served with a beautiful creamy and mushroom sauce.
- German Onion Schnitzel. Zwiebelschnitzel comes with fried onions on the top or a fried onion sauce. I think it’s my personal favourite.
- German Gypsy Schnitzel. The fifth one on my list is Zigeunerschnitzel which translats to Gypsy Schnitzel, and this one is served with a gipsy sauce that contains tomatoes, bell peppers and onions.
- Schnitzel Cordon Bleu. The next very important schnitzel to mention is Schnitzel Cordon Bleu. This speciality has a slice of ham and cheese inside it. The name of the schnitzel sounds very French but the schnitzel was actually made in Switzerland by a German chef.
- Frankfurt Schnitzel. Another two variations of the schnitzel I would like to mention are one from Frankfurt and one from Munich. This one from Frankfurt is served with Frankfurt green sauce, which is the first dish that you’re going to need to try on your trip to Frankfurt.
- Munich Schnitzel. The Munich one’s got a very interesting way of preparation because of the variants. Before breading it, put a bit of horseradish and sweet mustard on it.
SCHNITZEL - WIKIPEDIA
Schnitzel Wiener Art ('Viennese style schnitzel') is a pounded, breaded and fried cutlet, more often made of pork than of veal. Restaurants mostly serve it with a slice of lemon and french fries. Jägerschnitzel ('hunter's schnitzel') is a …
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