To keep schnitzels crispy place the schnitzels on a cooling rack set over a baking sheet which allows air to circulate underneath the schnitzel and the excess oil drips off and prevents it from being soggy.
To make the perfect Schnitzel make sure you pound the meat very thin on both sides and use pank crumbs which are shredded instead of pulsated into almost dust in a food processor like regular bread crumbs are.
To stop a schnitzel from burning you should lower the temperature to medium low immediately after flipping the schnitzel.
Use a deep, straight sided skillet or cast iron pan to fry the Schnitzel which keeps the splatter to a minimum.
And heat the oil until it shimmers or quivers in the skillet and the schnitzel will only take a couple of minutes to cook per side.
You can also bake the schnitzel or deep fry the schnitzel.
To pound Schnitzel lay the meat out on a cutting board and cover it with plastic wrap.
Then take a meat mallet and pound the meat to thin it out.
Next flip the meat on the other side and then pound it down as well until it is thin.
You can fry schnitzel in olive oil as it does have a high enough smoke point for the schnitzel to fry properly.
The oil that you cook schnitzel in is olive oil, peanut oil or Sunflower oil, Canola Oil or other vegetable oil.
The different kinds of schnitzel are.
Wiener schnitzel which is made strictly from veal meat.
Schweineschnitzel which is made with pork meat.
Putenschnitzel which is made with turkey meat.
Hänchenschnitzel which is made with chicken meat.
Schnitzel goes well with foods such as French bread, bread sticks, spicy noodles, baked beans, potato dumplings, chicken and dumplings, dumplings, lettuce salad, coleslaw, sweet and sour red cabbage, bok choy, fried pickles, tostada, potato rosti, radish chips, green beans, carrots and potatoes, tater tots, carrot fries and mashed potatoes.
The difference between schnitzel and cutlet is that cutlets are just cuts of meat that are usually not breaded and not flattened.
While Schnitzel means cutlets that are most often breaded and fried and pounded flat.
The part of the pig that pork schnitzel comes from is the center cut boneless pork chops also known as the pork loin chops.
To make a chicken schnitzel you cut the chicken meat or chicken breasts in half lengthwise and then flatten them with a meat mallet until they are around 1/4 inch thick.
You can then use some all purpose flour with eggs and seasoned bread crumbs to make the crunchy and crispy breading of the chicken schnitzel.
The difference between schnitzel and wiener schnitzel is that wiener schnitzel is made with veal while regular schnitzel is not made with veal.
All schnitzel types are breaded and also fried with thin pieces of meat but only the wiener schnitzel is made with veal meat.
Schnitzel is a cooking term that means any meat is pounded thin and then breaded and fried.
Schnitzel is called schnitzel because the name means sniz, slice and schnitzel is a thin slice or cut of meat.
Several people eat schnitzel but the people who eat the most schnitzel are Europeans.
Australians also eat the most schnitzel as well.
Schnitzel is also eat by Americans and just about anyone else.
Schnitzel is made from several different types of cuts of meats but the cut of meat for schnitzel is always boneless meat.
Schnitzel is always made from a boneless cut of meat.
For weiner schnitzel, use boneless veal chops.
For pork schnitzel, use boneless pork chops.
And for a chicken schnitzel (less common), use boneless skinless chicken breasts.
Schnitzel does not have any dairy as it's basically a thin meat fillet dipped in flour, then beaten egg and finally breadcrumbs.
It's then deep fried in oil.
Schnitzel is actually Italian and not Austrian.
Although closely linked with Vienna (Wiener means “Viennese” in German), the Schnitzel actually originated in Milan, Italy.
The dish is not one of those traditions only found in tourism brochures.
It really is a hugely popular meal in Austrian homes, though most families use pork rather than veal.
The type of animal that schnitzel is in chowder is a taupe rock monster.
Schnitzel can be just breaded chicken.
If the chicken is used to make the schnitzel then it's breaded chicken.
Although schnitzel can also be other meats as well such as very thin boneless cutlet from meat such as veal, pork or beef.
Chicken schnitzel is a breaded chicken filet, so if you get down to the nitty-gritty, they're the same thing.
How you serve it, meaning garnishes and accompaniments, is what turns a breaded filet into a schnitzel.
Schnitzel is a dish that uses a very thin boneless cutlet from meat such as veal, pork, beef or chicken.
The meat can be breaded and then deep fried or it can also be pan fried and then be used as breading or just be consumed without the bread.
Schnitzel is always made from a boneless cut of meat.
For weiner schnitzel, use boneless veal chops.
For pork schnitzel, use boneless pork chops.
And for a chicken schnitzel (less common), use boneless skinless chicken breasts.
"Schnitzel", for the uninitiated, is German for "cutlet" which is usually made with veal and thinly pounded, breaded and fried.
As for this schnitzel recipe, it is made with thinly pounded pork cutlets.