German
Food
Schnitzel
Recipes
and
Information
Schnitzel
is veal, pork or chicken (chicken is prepared mostly
in the USA) flatly pounded cutlets. It is seasoned and
breaded. It comes with a variety of topping (peppers,
brown gravy, mushrooms, lemon and more). The basic recipe
calls for you to: pound the
cutlet and season with salt and pepper. Dip it in the
beaten egg and then in the bread crumbs. Pan-fry in
a small amount of cooking oil (olive oil/butter mixture)
over medium heat until done. It should be nicely browned
and crisp. Many places in Germany will make
schnitzel large enough to cover the entire plate, so
that the sides have to be placed on another plate next
to it. There are many sides that can and are served
with schnitzel to include: pommes
frites (french fries), small gemuse salad, rote kohl
(red sauer kraut), kartoffeln salad (german potato salad),
white asparagas, and many more. We have included
many links below to Schnitzel Recipes. If you have others
please feel free to e-mail
us. Please type Schnitzel Recipe
in the subject line. Thanks and Guten Appetit!
Start Here
| Schnitzel |
|
| |
|
|
Wiener
Schnitzel |
|
|
|
|
|
|
| Jaeger
Schnitzel |
|
|
|
|
| Schnitzel
Holstein |
|
|
|
|
|
|
|
German Cookbooks
German
and Viennese Cooking
The
Cooking of Germany
German
Cooking Savory German Dishes Prep
The
Art of German Cooking
German
Cooking Made Easy
McCall's
Introduction to German Cooking
German
Cooking
Cooking
the German Way
Wine
Cookbooks
