We Love Schnitzel
If you follow us on social media you might have figured out that we rather like Schnitzel! Actually we are CRAZY for Schnitzel.
It's fun, it's delicious, and it's actually an easy, lazy meal :)
We're also aware that many people have never made Schnitzel, it looks hard, and first attempts can result in rather limp, irregularly cooked things that aren't all that pretty.
But do try as even not-very-pretty ones are quite tasty. It's really hard to totally flop Schnitzel.
Keys to the best Schnitzel:
- Make your own breadcrumbs from dry bread.
- Use good lean meat.
- Work on giving even coatings.
- Use enough oil in the pan at a high enough temperature (think frying battered fish).
Warning: hammering meat has a very stirring effect on dogs (probably cats too).
What to Drink with Schnitzel?
Schnitzel is very forgiving and goes with just about every wine but it is best with:
Fresh aromatic whites - think Austrian Grüner Veltliner, Muskateller, Riesling, Pinot Blanc or Sauvignon Blanc. Try the Urban Muskateller, the Trie Weiss, the Diem Riesling, any of our Pinot Blanc, Buchegger's Grüner Veltliner and Waldschutz's Frühroter Veltliner.
Off-dry Riesling from Germany is also a fabulous match. :)
"Crunchy" reds - a juicy Blauburgunder, Blauer Portugieser, Dornfelder, a fresh Blaufränkisch like Trie Rot or Junge Lowen. Gamay as well, of course.
Rosé - for me on of the best options. Try the Triebaumer Rosé if you don't want something too dry or the Waldschutz Rosé if you want it dry. Perhaps you would like to try the few bottles we still have of Dornfelder Rosé by Kollmann Lex.
What makes a proper Schnitzel?
It starts with a hammer
You need a nice solid meat hammer. When buying one look at weight, but also think about which one you'll be able to clean easily. Some are a nightmare.
You need a board
We have a stone counter and pound the meat on really thin cheap silicon sheet cutting boards, as we find this makes it easier to pick the meat up afterwards and to wash the silicone sheet in really hot water.
Any white meat
Use chicken, turkey, pork or veal. The classic is veal.
The Austrians are as happy eating a pile of small schnitzels as one big one – and all sorts of thicknesses seem to be acceptable (including barely pounded deboned chicken wings. In Germany, France and Italy, they don't quite go as bonkers on size as the Austrians.
To make a large Schnitzel
Just pound small pieces together – pound them flat separately, then pound them with some overlap to "mesh" them together. It works because the meat fibers get tangled. The only limit is the size of your pan!
We make our own, saving the last slice/dried bits of bread. You'll need a decent blender.
Big and deep enough to have a layer of oil in it, and heavy enough to keep temperature well.