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German Schnitzels

Wienerschnitzel: Marinate 6 pounded cutlets in lemon juice for 30
min, sprinkle with salt. Place a cup of flour on a plate or a piece
of waxed paper, beat 2 eggs in 2 Tablespoon cold water and optionally
beat in 2 Tablespoon salad oil for a more secure and crispier
breading. Have a cup of fine dry breadcrumbs ready in a plate or
on a piece of waxed paper. Dip the cutlets lightly into flour, then
the egg mix. Let the excess egg drip off, then dredge in the crumbs.
Let stand 15-30 min. Heat enough fat in a large skillet for the
cutlets to swim. do not crowd them. Put schnitzels in the pan only
when the fat is very hot. fry on the first side until golden brown.
Turn with a spatula, do not pierce with a fork. Fry another 4-6
min until golden brown. Hold in a 250-275 oven until the rest are

Schnitzel a la Holstein: Garnish wienerschnitzel with a fried egg,
two anchovy fillets and a sprinkling of well drained capers. [Or
use a barely set poached egg and finish under the broiler.- JW]

Cheese Schnitzel: Use 1/2 cup grated Parmesan cheese and 1/2 cup
crumbs instead of 1 cup crumbs. Garnish the finished schnitzels
with paprika and a paper thin slice of lemon.

Naturschnitzel: Take pounded cutlets 1/4" thick, salt and dredge
one side only with flour. Brown unfloured side first, then the
floured side. Make a sauce as follows: stir 2 Tablespoon butter
into the pan juices, when bubbling add 1/2 cup beef or veal stock-
simmer and scrape pan residues into the sauce with a wooden spoon.
Flavor with salt, pepper and lemon juice. Pour the reduced sauce
over the schnitzels.

Almond Schnitzel: Dip cutlets into sour cream, then flour, then
egg wash, then grated blanched almonds instead of breadcrumbs.

Hunter's Schnitzel: Cut schnitzels in half after pounding, sprinkle
with salt and pepper and sautee in bacon fat. Remove meat and saute
chopped carrot, onion and parsley [and optionally celery and
mushrooms as well] until soft. Return veal to the pan, add a tbsp
butter and when it bubbles stir in 2 Tablespoon flour. Stir and
cook 5 min. Pour 1 cup white wine into the pan, cover and simmer
15 min or until veal is tender. Season sauce to taste, place
schnitzels on serving platter and top with vegetables and sauce.

Cream Schnitzel: Cut salted and peppered pounded cutlets into 2"x3"
pieces. Brown both sides in butter and remove from pan. pour 1/2
cup water into pan, scraping pan residues into it with a wooden
spoon. Blend 1 Tablespoon flour into 1/2 cup sour cream and stir
that into the water. Return schnitzels to the sauce, cover and
simmer 5-10 min until meat is tender. Season sauce with beef extract
and lemon juice.

Swabian Schnitzel: Make cream schnitzel with twice the sauce and
serve over a mound of hot noodles or Spatzle.

Paprikaschnitzel: Follow recipe for cream schnitzel but sprinkle
cutlets with paprika before browning and stir 1-2 teaspoon paprika
into the sour cream sauce. Mince a small onion and saute it in a
little butter until soft and add to the fried veal before cooking
it again in the sour cream sauce.


The breaded cutlets should be rested at room temp for 15-30 min
before frying.

The fat should be hot enough so that the breading does not fall

A schnitzel should be golden brown on both sides and thoroughly
cooked in 8-12 min. It should only be turned once. Otherwise it is
too thick.

Keep finished schnitzels in a low oven [250-275] while the others
are frying. never cover them or they will steam and the breading
will get soggy.

Although schnitzels are often fried in butter, shortenings or lard
can be used. Lard gives the crispiest, driest crust.


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