cookwewill
Senior Cook
Schnitzel is a big thing in my country, like REAAALY big
I know people who make it every Sunday, all jokes aside! You can basically find it in every restaurant, it's the default festive dish for many people during specific seasons... Easter for example. Pretty much everyone loves it here, so let me show you how I make it.
First a photo of the finished thingy
The most common cut of meat to use is the pork loin and it tastes great. The problem with this cut is that once overcooked, it becomes dry. So when making a pork schnitzel, I usually opt in for the tenderloin version.
Alternatively, you can use chicken breasts or boneless thighs/legs, pork neck or butt or even some high quality cut of beef.
And to stay as authentic as possible, you gotta serve the schnitzel with a rich potato salad. As always, there are MANY recipes for the salad so let me show you how I make mine
Do you prefer to watch a video? I just made one for my blog so here goes:
https://www.youtube.com/watch?v=80mj9cyXaqg
And now the Ingredients list and instructions in text form:
For the pork schnitzels:
2 pork tenderloins about 500g (1 pound) each
3-4 eggs
approx. 300g (2 cups) all purpose flour
approx. 300g (3 cups) breadcrumbs
salt & pepper to taste
For the potato salad
1kg (2lb) potatoes (some waxy type)
8-10 pickled cucumbers
3-4 tbsp. pickle juice
1 cup canned carrots + peas
½ cup of canned sweet corn
250g (1 cup) mayonnaise
250g (1 cup) sour cream
1 large onion (sauteed)
salt & pepper to taste
Instructions:
Salad
1. Boil the potatoes with their skin on for 20-25 minutes. Let cool and remove skin.
2. Dice the potatoes finely and add them to a large bowl
3. Add the rest of the ingredients and mix properly.
4. Chill in the fridge for at least 30 minutes, then give it a taste add salt if needed.
Schnitzels
1. Clean the pork tenderloin and remove silver skin.
2. Cut into thicker pieces, 1.5 cm or 1/2 inch.
3. Pound the meat from both sides lightly.
4. Season with salt and pepper and coat in flour.
5. Beat 3-4 eggs and prepare the breadcrumbs.
6. Coat each piece in the eggs first, then the breadcrumbs.
7. Fry at medium high in vegetable oil, lard or clarified butter.
8. Once the color turns golden brown, the schnitzels are ready.
9. Serve with potato salad, slice of lemon and parsley for garnish.
That's it! Easy to make and tastes really great I think
How about you? Are you making schnitzels too? Have some favorite recipe? Lemme know
I know people who make it every Sunday, all jokes aside! You can basically find it in every restaurant, it's the default festive dish for many people during specific seasons... Easter for example. Pretty much everyone loves it here, so let me show you how I make it.
First a photo of the finished thingy
The most common cut of meat to use is the pork loin and it tastes great. The problem with this cut is that once overcooked, it becomes dry. So when making a pork schnitzel, I usually opt in for the tenderloin version.
Alternatively, you can use chicken breasts or boneless thighs/legs, pork neck or butt or even some high quality cut of beef.
And to stay as authentic as possible, you gotta serve the schnitzel with a rich potato salad. As always, there are MANY recipes for the salad so let me show you how I make mine
Do you prefer to watch a video? I just made one for my blog so here goes:
https://www.youtube.com/watch?v=80mj9cyXaqg
And now the Ingredients list and instructions in text form:
For the pork schnitzels:
2 pork tenderloins about 500g (1 pound) each
3-4 eggs
approx. 300g (2 cups) all purpose flour
approx. 300g (3 cups) breadcrumbs
salt & pepper to taste
For the potato salad
1kg (2lb) potatoes (some waxy type)
8-10 pickled cucumbers
3-4 tbsp. pickle juice
1 cup canned carrots + peas
½ cup of canned sweet corn
250g (1 cup) mayonnaise
250g (1 cup) sour cream
1 large onion (sauteed)
salt & pepper to taste
Instructions:
Salad
1. Boil the potatoes with their skin on for 20-25 minutes. Let cool and remove skin.
2. Dice the potatoes finely and add them to a large bowl
3. Add the rest of the ingredients and mix properly.
4. Chill in the fridge for at least 30 minutes, then give it a taste add salt if needed.
Schnitzels
1. Clean the pork tenderloin and remove silver skin.
2. Cut into thicker pieces, 1.5 cm or 1/2 inch.
3. Pound the meat from both sides lightly.
4. Season with salt and pepper and coat in flour.
5. Beat 3-4 eggs and prepare the breadcrumbs.
6. Coat each piece in the eggs first, then the breadcrumbs.
7. Fry at medium high in vegetable oil, lard or clarified butter.
8. Once the color turns golden brown, the schnitzels are ready.
9. Serve with potato salad, slice of lemon and parsley for garnish.
That's it! Easy to make and tastes really great I think
How about you? Are you making schnitzels too? Have some favorite recipe? Lemme know