Schnitzel

Now to say you are going to do a Schnitzel Recipe is a bit like saying this is how you make a stew, there seems to be so many differ ant recipes that you can have all sorts of them . just some of the that I have coma across in just researching for this post on the blog  Jaegerschnitzel, zigeunerschnitzel, Hühnerschnitzel Caprese , Holstein Schnitzel to name but a few . But the basic principle them seems to be the same I most cases. The word Schnitzel comes from the word "der Schnitz" which means a slice or a cut. Or it could mean “Schneider” or tailor. The truth is I do not really know and I could not find a definitive meaning.   

All of them have some kind of meat that has been cut and beaten nice and thin the pan fried, bread crumbed or not. Now about 3lbs of meat 1.4 kg will make you about 6 or 7 goo portions about the size of a dinner palate. And that seem to be the thing you later other things on top of it and eat the dish like that. Also you have to use a piece of loin, say pork loin normally or chicken breast.  So take a good piece of meat and trim it from all fat and sinew. Then cut a steak and cut it so it is like a butter fly, then between some sheets of kitchen warp of paper beat it nice and thin. Then you can cook it like that or you bread crumb it. To bread crumb you dip it in flour then beaten egg then in to bread crumbs .  

This is a nice recipe that is called Zigeuner Schnitzel or Gypsy Schnitzel with a mushroom, pepper and onion sauce.

You will need ngredients:

4 boneless pork sirloin chops

150g/5oz flour

2 eggs

60ml/2fl milk

150g/5oz  bread crumbs

12 mushrooms

1 onion, sliced

1 red pepper

Half a tin of chopped tomatoes

Dash of red wine

1tsp of tomato puree

Salt and pepper to taste

A little oil to fry in.

Fist trim and butter fly cut your pork chops, then lay them between sheets of film and beat them nice and thin. Now bread crumb them. Mix the milk with the egg and season the flour, then dip the meat in the flour then into the egg and finally into the bread crumb.

To make the sauce slice the mushrooms, onions and pepper and sweat them down in a pan.  Add the red wine, chopped tomatoes  and let that reduce along with the tomato puree . Finish by seasoning  with salt and pepper.

To cook the pork place a frying pan on the heat and warm through on a high heat then pan fry the pork in a little oil until the outside is nice and crispy. Place the pork on the plat and spoon the sauce over the top and you are done.

Schnitzels are served traditionally with German potato salad, but often with Pomme Frits or rice.