Authentic German schnitzel (Schweineschnitzel)

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Authentic German schnitzel (Schweineschnitzel)

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Ingredients

4 boneless pork chops
herbal salt (tarragon, thyme, oregano, mint)
freshly ground peppers (black, pink, red and white)
1/2 cup all-purpose flour mixed with 1 tbsp. salt
2 Large eggs lightly beaten
3/4 of a cup stale leavened bread toasted and grated
corn oil or sunflower oil
  • Medium

Ingredients

Directions

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Authentic German schnitzel (Schweineschnitzel)

German cuisine at its best

The Dusseldorf I visited recently is a modern metropolis with “strong” flavors. A surprising city, with an authentic gastronomic identity, cosmopolitan, dynamic, happy, a meeting point of yesterday with today, but also tomorrow. We met Dusseldorf by locals, guests of Efi Markozanes, who has lived here for 25 years. The old town of Altstadt is considered the largest bar in the world, as within its radius are included 260 bar-breweries, hidden in dolly buildings with cobblestones, taste paths. Aromas, colors, authentic flavors, nostalgic of the fire… smiles and pleasant atmosphere. The “hunt” for flavors fascinates the Germans and in their markets you find the best in the world.

The Carlsplatz market invites us to study gastronomy. On the outdoor stalls you will find star cheeses, cold cuts and sausages over 25 types. Potatoes themselves are an important capital, since they accompany the meat, so their qualities and types are many.

The old town with the wheel next to the Rhine

I went crazy with the outdoor circular grills that bake sausages and make sandwiches. In the big malls the gastronomy “plays” a strong role… In the beer kiosks they serve pickled eggs, which they make on the spot, they peeled the egg and cut it in half from top to bottom.

They remove the yolk, add olive oil, vinegar and a spoonful of mustard, salt and pepper and while stirring, create the mixture that they put in the place of the yolk, sprinkling with pepper.  Just wonderful.

The top delicacy… the skewered piglets by Schweine Janes. More than 2,000 Schweine skewers are consumed every day by carnivalgoers, who are crowded in grills, intoxicating aromas and huge beer glasses. The most delicious, pork with crispy skin and honeyed meat, dipped in local beer.

It is served on plates with potatoes and sauerkraut or “closed” in huge sandwiches. Gewürzhaus Altstadt is the home of ABB mustard, which inspired Van Gogh to paint it in 1726. You can bring your own utensil and refill it with rare traditional mustards. At the delicatessen Düsseldorfer Senfladen you can try coconut mustard, baked apple, honey and cherry. Bread also holds a special place in German gastronomy. High quality, taste, imagination and somewhere the tradition meets the present of refined flavors. Beer breads and printenbruch meet airy baguettes and savory breads compete with sweets.

This one with plum and walnuts gives an unforgettable taste like the other one with chestnut, hazelnut and almond. Be sure to visit the Backerei Hinkel, a meeting point for bread lovers… It is a tribute to the passage and training of bakers there.

 

Authentic German schnitzel (Schweineschnitzel)

By Efi Markozanes, famous cook, resident of Düsseldorf

 

 

Steps

1
Done

We put the pork chops between two sheets of plastic wrap and we beat them on both sides with a wooden hammer to break the fibers and thin the meat (to be 1 cm thick). We salt them on both sides and we sprinkle with freshly ground peppers.

2
Done

We put the flour, the eggs and the bread crumbs in 3 separate plates.
We pass the schnitzels from each plate in a row, turning them on both sides and making sure that they are battered at the edges.

3
Done
2-3 minutes

NOTE: THE SECRET IS THAT WE SHOULD NOT PRESS THE MEAT IN THE FLOUR OR IN THE CRUSHING OF THE BREAD IN ORDER TO STICK UP MORE EPICALLY. SHAKE A LITTLE TO REMOVE THE EXTRA QUANTITY, AND FRY THEM IMMEDIATELY

We heat the oil in a large and deep pan (such an amount that the schnitzels swim in), but without being hot, in order to keep the coating crisp. We fry the schnitzels for 2-3 minutes on each side, turning them with tweezers, until they get a deep golden color.

4
Done

NOTE: THIS WILL HAVE A NICE CRISP COATING AND INSIDE THE MEAT WILL BE TENDER.

We take them out on a plate lined with absorbent paper to drain the excess oil. We serve immediately, with finely chopped lemon slices and parsley and accompany with special potatoes or pickled potato salad or sauerkraut, white or red.

TDriver

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