Simple German Schnitzel Recipes

Steps:

• In a shallow bowl, stir together the flour, cornmeal, salt and pepper. In a separate shallow bowl, whisk together the milk and eggs using a fork.
• Heat oil in a large skillet over medium-high heat. The oil should completely cover the bottom of the skillet. While the oil heats, dip cube steaks into the egg and milk, then dip into the flour mixture, and shake off the excess. Place in the hot skillet.
• Fry steaks on each side until golden brown, then reduce the heat to medium and cook until well done. Do not cover. Drizzle with lemon juice before serving.

Steps:

• 1. PREP/PREPARE
• 2. Gather your ingredients.
• 3. Pound the chops until they are about 1/4-inch (.6cm) thick.
• 4. Chef's Note: You actually have a choice here. You can take out your frustrations by pounding the chops, or you can slice them with a sharp knife. Two reasons to pound them: 1. It's the traditional way to do it. 2. It's really fun... especially, if you're frustrated over something.
• 5. Add a bit of salt and pepper to both sides of the pork chops.
• 6. Add the oil to a skillet to a depth of about 3/4-inch (2cm), and heat up to 330f (165c).
• 7. Beat the eggs and add them to a small pan... like a pie tin.
• 8. Add the flour to another pan.
• 9. Add the breadcrumbs to another pan.
• 10. Chef's Note: These are not panko breadcrumbs, just regular old breadcrumbs from some old bread.
• 11. Start by coating the pork chop in the flour.
• 12. Then dip into the egg mixture.
• 13. Finally, coat with the breadcrumbs.
• 14. Add immediately to the hot oil, for 2 to 3 minutes.
• 15. Flip and cook an additional 2 to 3 minutes.
• 16. Chef's Tip: Cooking them immediately, helps to make the crust nice and crispy.
• 17. Remove from the oil, and allow the Schnitzel to drain for 2 minutes.
• 18. PLATE/PRESENT
• 19. Chef's Note: Traditionally, Schnitzel is served with some Spaetzle, and a few lemon slices.
• 20. In this example, I'm serving the Schnitzel with a nice side of garlic mash potatoes. Enjoy
• 21. Keep the faith, and keep cooking.