Five Ways to Make a Schnitzel

Schnitzel

Schnitzels have a solid foundation in the cuisines of Central and Western Europe. They are world famous with a large following. Depending on the influence of the specific country, there are curious takes on the schnitzel. In Brazil and numerous other South American countries, for example, the Wiener schnitzel is called a Milanese schnitzel.

Culinarily speaking, a schnitzel is a thin slab of meat, intended for cooking in a frying pan - frying or breading. But there are now so many different variations of this delicious dish that it would be difficult to list them all. So today we will show you 5 original ways to make a schnitzel.

Undoubtedly, the most famous schnitzel in the world, that has now turned into a classic, is the Wiener. It is made from veal, lightly tenderized to a thickness of about 3/16" (5 mm), seasoned with salt, breaded subsequently in flour, egg and breadcrumbs and deep fried.

The only requirement for the preparation of this type of schnitzel is that it must literally swim in oil. Otherwise, when dropping in the cold schnitzel, the oil drastically drops in temperature and seeps into the breading, making the product greasy, not crunchy.

Schnitzel Cordon Bleu is a veal schnitzel folded in 2, filled with a slice of smoked or boiled ham and a gently melting type of cheese. Emmental is a fine choice but cheeses used for raclette can be included without a problem as well. Close the schnitzel by pressing the edges together and bread it like a Wiener schnitzel.

Schnitzel Cordon Bleu

For a minced schnitzel, season the mince, put in thickening ingredients - egg, breadcrumbs or others and form thin, wide slabs. Bread the slabs in flour, egg and breadcrumbs and fry in heated vegetable oil.

Schnitzels with mince and potatoes are an affordable and much lighter recipe. Boil the potatoes, peel and grate them. Mix the mince with the potatoes, some eggs, flour and spices and shape schnitzels.

If you find that the mixture is too runny and you can't form schnitzels from it, add more flour or breadcrumbs. Fry the schnitzels with potatoes in a pan with heated oil on both sides.

Potato schnitzels with cottage cheese are a superb choice for people who don't like eating meat. Boil the potatoes and mash them to a puree, add 2 egg whites, flour, cottage cheese and spices to taste, knead a dough. Tear balls from the formed dough and shape schnitzels with your hands, fry them in highly heated oil.

Here are some more schnitzel recipes: Chicken schnitzels, grilled veal schnitzels, Ukrainian schnitzels, zucchini schnitzels, schnitzels with mince and cheese, oven baked schnitzels, vegetable schnitzels, pork schnitzels.

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