Schnitzeli Recipe

1. Brief description

A favorite in Austria and Germany, schnitzel, which means ‘thin meat’ in German, is a dish of thinly sliced ​​veal, pork, or chicken, coated in breadcrumbs and fried in a pan. Unlike the cutlet, Schnitzel is made by stretching the meat wide and thinly with a hammer.

2. Cooking ingredients(2 servings)

(Since veal is sometimes difficult to obtain, we will substitute pork for explanation.)

2 pork sirloin(200g~300g), 1 egg, 100g (1/2 cup) flour, half a lemon, a little bit of parsley, a little bit of salt, a little bit of pepper powder, an appropriate amount of cooking oil

3. How to cook

Step 1. Beat the pork with a hammer, spread it out wide and thin, and season with salt and pepper.

Step 2. Beat the eggs in a bowl.

Step 3. Coat the pork with flour, egg water, and breadcrumbs in order.

Step 4. Pour enough cooking oil into the pan, add the ingredients from step 3. to the heated pan, and bake until golden brown.

Step 5. Lemon cut in half.

Step 6. Place schnitzel and lemon on a plate and sprinkle with parsley powder.

4. cooking tips

In the case of the original schnitzel, the size of the meat is large, slightly salty, and oily, so if you sprinkle lemon juice on it, you can eat a lot of it by increasing the acidity. Served with French fries, potato salad, pickles, etc. In Australia, it is called ‘Parma’ topped with mozzarella cheese and toppings. In Eastern Europe, it is also a popular dish as a side dish with beer.