How to make The Perfect Schnitzel?
You don’t need to visit an Austrian or German restaurant in Melbourne to enjoy a wonderful schnitzel at home! But of course you can skip these steps and make a reservation for your upcoming dinner as it will save you time ;)
So what do you need to make the perfect schnitzel?
The meat: Begin with high-quality veal (less than 3 months old) or, if preferred, use pork or chicken. The meat should be tender and well-marbled for optimum flavor.
The pounding: Tenderize the meat evenly to your liking. Some say very thin, others prefer it a little thicker. This also ensures uniform cooking and a tender interior afterwards.
The seasoning: Season the meat with salt and black pepper. Keep it simple.
The breading: The breading process is crucial. Cover your seasoned meat in flour, ensuring an even coating. Submerge it into beaten eggs, allowing excess to drip off. Finally, coat it thoroughly with breadcrumbs, pressing them onto the meat for better adherence. Don’t be shy to press it proper.
The frying: Heat a pan with enough oil for shallow frying. The oil should be hot but not smoking. Gently lay the breaded meat into the pan with the direction away from you, and fry until golden brown on both sides. It's important not to overcrowd the pan to maintain the crispiness. Pro tip, add fresh butter in the end of the frying progress on low heat to give full flavor to your Austrian/German Schnitzel without burning the butter.
The serving: Once cooked, place the schnitzel on a paper towel to absorb excess fat. In Austrian or German restaurants and not only in Melbourne, it is served with a wedge of lemon for a zesty finish. Pair it with traditional sides like parsley potatoes or potato salad and of course lingonberry sauce for a complete and authentic experience.
Next time you visit us, let us know how you made the perfect schnitzel, we are curious to hear!
If you give attention to these details, it will ensure that each bite of the schnitzel is a perfect combination of a crunchy exterior and a succulent, flavorful Austrian Schnitzel.
