Easy German Schnitzel Recipe {From a German!} - Plated Cravings (2024)

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Easy German Schnitzel Recipe {From a German!} - Plated Cravings? ›

I would also recommend using grapeseed oil for searing because it has a high smoke point and we want to make sure the breading doesn't burn. Once you flip the schnitzel, you can add a tablespoon of butter to finish and give it that extra flavor!

I would also recommend using grapeseed oil for searing because it has a high smoke point and we want to make sure the breading doesn't burn. Once you flip the schnitzel, you can add a tablespoon of butter to finish and give it that extra flavor!

The dish's name actually comes from the German word schnitt, which translates to "cut." The most popular type of meat for schnitzel is veal (wiener-schnitzel) or pork (schweine-schnitzel), but you also see varieties made with chicken (hänchen-schnitzel), or turkey (puten-schnitzel).

Over the years, schnitzel has evolved and taken on many different variations. While the original recipe called for veal, it is now commonly made with pork, chicken, or even turkey.

If the oil is not hot enough, the chicken will absorb too much oil and give you soggy, oily schnitzel. I use quality extra virgin olive oil, which has a high enough smoke point to fry the schnitzel. You can use another healthy frying oil of your choice.

Place into the fridge, uncovered, for one hour before cooking. This step dries the breading and ensures it will stick perfectly to the meat during the frying process. As long as you fry in hot oil, it will come out perfectly crispy with all of its breading intact!

After the establishment of the State of Israel in 1948 and during the period of national rationing that followed (known as the tzena), the new Ministry of Absorption taught housewives how to prepare dishes that utilized ingredients that were both inexpensive and readily available, of which one such dish was chicken or ...

United States

Chicken fried steak, also called country fried steak, is nearly identical to schnitzel. It is a breaded and deep fried beef steak.

Basically, all schnitzels are breaded and fried thin pieces of meat, but only wiener schnitzel is made with veal. Cooking term: Schnitzel is a cooking term used to describe any meat pounded thin, then breaded and fried. Key ingredient: Schnitzel is made with pork, chicken, beef, or veal.

The popularity of schnitzel in Germany can be attributed to its rich history and versatility. Its origins can be traced back to traditional Austrian and German cuisine, where it was initially prepared using veal. Over time, variations emerged, incorporating pork and chicken, making it accessible to a broader audience.

How to make schnitzel puff up? ›

Swirl oil over the cutlets as they fry.

Cook the cutlets in a Dutch oven in 2 cups of oil, shaking the pot continuously to wash hot oil over the meat, which quickly sets the breading, traps steam, and puffs the crust.

Schnitzel is a boneless cut, sliced thinly and typically from the thick flank which can be cooked quickly either as a stir fry with plenty of vegetables or crumbed and pan fried.

Choose your tenderizer—salt, baking soda, citrus, or vinegar. Patricia was the assistant food editor at Southern Living and worked with the Southern Living food team from 2006-2022.

If the temperature of the oil is too hot, the outside of the chicken schnitzel will cook faster than the inside, which can result in an overcooked crumb and an undercooked inside.

Standard olive oil is a good choice when it comes to frying beef schnitzels, since it has a high smoke point of 210ºC. You can also use grapeseed, canola, sunflower or rice bran oil.

Think vegetable oil, canola oil, or peanut oil. Don't use olive oil or butter—they both have lower smoke points. The ideal temperature for frying chicken is 350˚ to 365˚, and you'll want to make sure that you bring the oil back to temperature between batches.

Lard is ideal, as is clarified butter, duck or goose fat. Wiener schnitzel is such a simple recipe that you really ought to use a flavorful fat or you will wonder what all the fuss is about. That said, if you are violently opposed to using animal fats, go ahead and use sunflower or safflower oil.

Corn Oil: Best All-Purpose Oil for Frying

Corn oil is a kind of vegetable oil—and it has a high smoke point like most other vegetable oils (around 450 degrees). It's good for deep-frying or shallow-frying in a skillet.