Ingredients with Measurements:
- 4 pork cutlets (150g each)
- 1 cup all-purpose flour
- 2 eggs
- 1 cup breadcrumbs
- 1 tsp paprika
- Salt and pepper
- 1/2 cup vegetable oil
- 1/2 cup butter
- 1 lemon, sliced
Special equipment needed:
- Meat mallet
- 3 shallow dishes
- Large skillet
Step-by-step instructions:
1. Place each pork cutlet between two sheets of plastic wrap and pound with a meat mallet until thin.
2. In a shallow dish, mix together the flour, paprika, salt, and pepper.
3. In another shallow dish, beat the eggs.
4. In a third shallow dish, place the breadcrumbs.
5. Dredge each pork cutlet in the flour mixture, shaking off any excess.
6. Dip the cutlets in the beaten eggs, then coat in breadcrumbs.
7. Heat the vegetable oil and butter in a large skillet over medium-high heat.
8. Add the pork cutlets to the skillet and cook for 3-4 minutes on each side, or until golden brown and cooked through.
9. Remove the cutlets from the skillet and place on a paper towel-lined plate to drain excess oil.
10. Serve the schnitzel with lemon slices on top.
Time:
Preparation time: 20 minutes
Cooking time: 10-15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 550
Fat: 32g
Carbohydrates: 34g
Protein: 30g
Substitutions for ingredients:
- Chicken cutlets can be used instead of pork cutlets.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Olive oil can be used instead of vegetable oil.
Variations:
- Add grated parmesan cheese to the breadcrumb mixture for added flavor.
- Serve with a side of mashed potatoes and gravy.
- Top with a fried egg for a traditional German schnitzel.
Tips and tricks:
- Make sure to pound the pork cutlets thin to ensure even cooking.
- Use a meat thermometer to ensure the pork is cooked to an internal temperature of 145°F.
- Don't overcrowd the skillet when cooking the schnitzel, as this can cause the cutlets to steam instead of fry.
Storage instructions:
Leftover schnitzel can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the schnitzel in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the schnitzel on a bed of arugula or mixed greens for added color and texture.
Garnishes:
Garnish with chopped parsley or chives for added flavor and color.
Pairings:
Serve with a cold German beer or a glass of Riesling.
Suggested side dishes:
- German potato salad
- Spaetzle
- Red cabbage
Troubleshooting advice:
If the schnitzel is not crispy enough, try increasing the heat of the skillet or adding more oil and butter.
Food safety advice:
Make sure to cook the pork cutlets to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
Nieheimer Schnitzel is a traditional German dish that originated in the town of Nieheim in North Rhine-Westphalia.
Flavor profiles:
The schnitzel is crispy on the outside and tender on the inside, with a savory flavor from the pork and a hint of spice from the paprika.
Serving suggestions:
Serve the schnitzel with a side of German potato salad and a cold beer for a traditional German meal.
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Region: German