Schnitzel Recipe

Name: Schnitzel
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 1 cup self-rising flour; 1 cup self-rising cornmeal; 1 teaspoon salt; 1 teaspoon pepper; 1 cup milk; 3 eggs; 0.25 cup vegetable oil; 4 (4 ounce) beef cube steaks; 2 teaspoons lemon juice, or to taste

Cook Time: 60 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

1 cup self-rising flour
1 cup self-rising cornmeal
1 teaspoon salt
1 teaspoon pepper
1 cup milk
3 eggs
cup vegetable oil
4 (4 ounce) beef cube steaks
2 teaspoons lemon juice, or to taste (Optional)

Directions

Follow these simple steps to prepare your delicious cube steaks:

Step 1: In a shallow bowl, combine the self-rising flour, cornmeal, salt, and pepper. Stir them together until evenly mixed.
Step 2: In a separate shallow bowl, use a fork to whisk together the milk and eggs until well blended.
Step 3: Heat vegetable oil in a large skillet over medium-high heat. Make sure the oil covers the bottom of the skillet.
Step 4: While the oil is heating, dip each beef cube steak into the egg and milk mixture, ensuring it is fully coated. Then dip it into the flour and cornmeal mixture, shaking off any excess.
Step 5: Place the coated cube steaks into the hot skillet. Fry them on each side until golden brown, about 3-4 minutes per side.
Step 6: Once golden brown, reduce the heat to medium. Continue cooking the steaks until they are cooked through and well done, about 5-7 minutes. Do not cover the skillet during this time.
Step 7: If desired, drizzle the cooked steaks with lemon juice before serving for an added burst of flavor.

Nutrition Facts (per serving)

Calories	677
Total Fat	31g (40%)
Saturated Fat	8g (42%)
Cholesterol	215mg (72%)
Sodium	1766mg (77%)
Total Carbohydrate	60g (22%)
Dietary Fiber	4g (14%)
Total Sugars	3g
Protein	38g (75%)
Vitamin C	2mg (2%)
Calcium	261mg (20%)
Iron	7mg (37%)
Potassium	601mg (13%)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

By Dianne

History of Schnitzel

The origins of schnitzel trace back to the Austro-Hungarian Empire, where it was a staple dish of the aristocracy. Known initially as "Wiener Schnitzel," which translates to "Viennese cutlet," it was traditionally made with veal and became famous in Vienna during the 19th century. The dish is believed to have been inspired by the Italian "cotoletta alla milanese," a breaded and fried veal cutlet from Milan. As schnitzel spread throughout Europe, it became a national dish in Germany, where regional variations arose.

Regional Variations

Schnitzel is beloved across various regions in Germany, with each area putting its unique twist on the dish. In Austria, the classic Wiener Schnitzel is the most well-known version, made exclusively with veal. In southern Germany, however, pork schnitzel is more common due to the lower cost of pork. In Bavaria, schnitzel is often served with a generous helping of potato salad, while in other regions, it may accompany sauerkraut or sptzle. The dish is also frequently topped with a squeeze of lemon juice to enhance the flavor profile.

How Schnitzel Differs from Similar Dishes

While schnitzel shares similarities with other breaded and fried cutlets from around the world, such as the Italian cotoletta or the American chicken fried steak, it differs primarily in its preparation and serving style. Unlike fried chicken or other breaded meats, schnitzel uses a specific technique that involves tenderizing the meat and then coating it in a mixture of flour, eggs, and breadcrumbs. Schnitzel is also typically pan-fried rather than deep-fried, which gives it a lighter and crispier texture. Additionally, the use of veal or pork in schnitzel contrasts with other dishes that might use beef or chicken.

Where is Schnitzel Typically Served?

Schnitzel is a popular dish throughout Germany and Austria, often enjoyed as a hearty family meal. It is commonly served in traditional beer gardens, local restaurants, and festive events. In Germany, you may find schnitzel in both casual dining spots and upscale eateries, with many regions offering their own version. In Austria, it is a signature dish served in almost every restaurant, from quaint taverns to fine dining establishments. Internationally, schnitzel has found its way into menus in other European countries, as well as in the United States and beyond, particularly in German and Austrian restaurants.

Fun Facts About Schnitzel

The Wiener Schnitzel is a protected dish in Austria, where it must be made with veal to be considered "authentic."
Schnitzel is often served with a side of potato salad, which is a traditional German accompaniment. In fact, there are many regional variations of potato salad across Germany.
In addition to veal and pork, schnitzel can be made with other meats, such as chicken or turkey, for a lighter option.
Schnitzel is sometimes served with a variety of sauces, including mushroom gravy, lingonberry sauce, or even a fried egg placed on top.

FAQ about Schnitzel Recipe

Schnitzel can be stored in an airtight container in the refrigerator for up to 3 days. Make sure the schnitzel has cooled down to room temperature before storing it to prevent condensation inside the container.

Yes, schnitzel can be frozen. After cooking, let it cool completely, then wrap it tightly in plastic wrap or aluminum foil before placing it in a freezer-safe bag. It will keep for up to 2 months in the freezer. To reheat, bake it in the oven to maintain its crispy texture.

Schnitzel is traditionally served with a variety of sides such as mashed potatoes, spaetzle (German dumplings), or a fresh salad. It can also be served with a lemon wedge for an extra burst of flavor.

To add more flavor, you can season the breading mixture with herbs and spices such as garlic powder, onion powder, paprika, or Italian seasoning. Some variations also include a sprinkle of grated cheese in the breading for extra richness.

Yes, schnitzel can be made with different types of meat. While traditional schnitzel is made with veal, you can use pork, chicken, or even turkey. Just make sure to adjust the cooking time depending on the thickness and type of meat used.

The breading can become soggy if the oil is not hot enough or if the schnitzel is overcrowded in the pan. Make sure the oil is preheated to the right temperature before frying, and cook the schnitzel in batches if needed to avoid crowding.

To get a crispy schnitzel, ensure the oil is hot enough (around 350°F or 175°C) before frying. Also, avoid flipping the schnitzel too often, as this can cause the breading to loosen. Pat the schnitzel dry with a paper towel before breading it to remove excess moisture.

Yes, you can make schnitzel in advance. After frying, allow it to cool, then store it in the refrigerator for up to 3 days. When ready to serve, reheat it in the oven to restore its crispiness. You can also freeze the cooked schnitzel for longer storage.

Vegetable oil, canola oil, or sunflower oil are all great choices for frying schnitzel. These oils have a high smoke point, which is ideal for achieving a crispy coating without burning the breading.

To make schnitzel more tender, you can gently pound the meat with a meat mallet before breading it. This breaks down the fibers and makes the schnitzel more tender. You can also marinate the meat in a mixture of milk and egg for a few hours before cooking to help tenderize it.

Comments

George Thomas

09/27/2023 12:56:27 AM

Delicious, albeit a bit mild, comfort food. It's a nice break from constantly eating spicier dishes. However, I believe there was a mistake with the recipe calling for 1 cup of flour and cornmeal and 3 eggs, as I ended up wasting a lot of the breading mixture. I paired it with a sweet and sour sauce for dipping, as well as mashed potatoes, green beans, and fresh pineapple mixed with cottage cheese.