Traditional German Food Schnitzel Recipe:
How to make Traditional German calf Schnitzel, Which is the favorite in German restaurants, All the tips and tricks are going to share with you to make the absolute PERFECT schnitzel!
Traditional German Food Calf ‘Schnitzel’
Butter For Frying
Salt and Pepper – According to your taste
- Cut veal into approx. two-finger thick butterflied portions. you can take Thinly plate the schnitzel one after the other between two pieces of cling film veal as thinly as possible without making holes in it.
- take a large bowl, and mix Eggs and Milk together.
- Lightly season the schnitzel all around with salt and turn evenly in flour one after the other and knock off excess flour. Tip: The entire surface should be evenly floured so that the breading holds well.
- Immediately turn the schnitzel in the breadcrumbs. Tip: Press the crumbs lightly, do not press them, otherwise they will become mushy.
- Heat the clarified butter in a large pan (170 degrees). Tip: You can also use oil as fat, to which you add a little butter at the end. Important: the fat and the pan should be really hot before the schnitzel comes in. There should be enough fat in the pan so that the Schnitzels “swim” in it.
- In a frying pan, fry schnitzel in some butter over medium heat until golden brown and crispy. Season once more with salt. Serve with a lemon wedge and enjoy with some homemade potato salad!