Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, german schnitzel. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
German Schnitzel is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. German Schnitzel is something which I have loved my whole life. They are nice and they look fantastic.
Authentic German Schnitzel just the way your favorite German restaurants make it! A fool-proof recipe for absolute PERFECTION! This Authentic German Schnitzel Recipe has been passed down for generations.
To get started with this recipe, we have to prepare a few components. You can have german schnitzel using 5 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make German Schnitzel:
- Prepare 4 cutlets
- Make ready 2 egg yolks
- Prepare Flour
- Take Breadcrumbs
- Prepare Lard
The Schnitzel is probably the most popular meaty dish hailing from the German lands. It incorporates meats such as veal, pork, beef or chicken and is characterized by using the said meat in a very thin. Schnitzel is the quintessential German dish. Every tourist to Germany has had Schnitzel and most fall in love with it.
Instructions to make German Schnitzel:
- First you pickle cutlets with egg yolks.
- Second you pickle cutlets with flour.
- Last you coat the cutlets with breadcrumbs.
- Now you fry in a slide of lard the cutlets until they are browned.
Some people associate Schnitzel with Wienerschnitzel. Traditional German schnitzel or Jägerschnitzel made with boneless pork chops and served with a delicious mushroom sauce. This is the most popular German schnitzel there is, I suppose. Pan-fried with a simple breading, this German schnitzel recipe takes pork to a whole new level. Schnitzel sind dünn geschnittene Fleischstücke ohne Knochen, die meist zusätzlich mit einem Fleischklopfer (Plattiereisen) platt geklopft werden, was das Fleisch durch Aufbrechen der Muskelfasern zarter macht.
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