Pork Schnitzel (or Schnitzel Wiener Art) is a quick and tasty weekday dinner made with boneless pork chops that have been pounded flat, breaded, and fried till golden and crispy.
It's popular throughout Europe, notably in Austria and Germany, and is a versatile comfort food that people of all ages like.
So crispy, crunchy, and perfectly golden. Perfectly fried, with a juicy and soft interior. I mean, everyone enjoys schnitzel. I absolutely do.
But, until living in Germany in 2012, I had no idea what schnitzel was, despite having heard of the American fast food company Wienerschnitzel.
I quickly learnt that schnitzel is a thinly sliced piece of beef that has been tenderized and hammered even thinner with a meat mallet or meat tenderizer (a rolling pin also works).
Most schnitzel is then breaded with flour, eggs, and breadcrumbs before being fried until golden and crispy.Pre-heat the oil: Preheat a deep frying pan with about 2 inches of oil to 350 degrees Fahrenheit.
Pound the meat: To tenderize pork cutlets (or any other meat), lay them between two pieces of plastic wrap and pound them with a meat mallet.
Flip the meat over and repeat until it is about ¼ inch thick.
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