Schnitzel is a general term to refer to tenderized pieces of meats that are pan fried. Schnitzel is used in German-speaking countries. The term “Wiener schnitzel” is strictly used for cuts of veal. Kotlets in Polish cuisine are very similarly to Schnitzel.
The Schnitzel can be breaded, or unbreaded. The main thing is to be fried in fat or oil.
- Meat of choice – preferably pork chops, beef or veal cutlet
- Salt & Pepper
- Flour
- Eggs
- Breadcrumbs
- Cut the pork chops in half if using, and tenderize the meat
- Salt and pepper the meat
- Get a pan with about 1/2 inch of lard, clarified butter, or cooking oil hot
- Get 3 plates with: flour, eggs, and breadcrumbs in each one
- Bread the meat, then fry
- Serve with your favorite sauce, potato salad, Rotkohl, or anything of your choosing.
Ancestral Cooking 