2006-11-29 17:03:16 · 10 answers · asked by Anonymous in Food & Drink ➔ Ethnic Cuisine
I believe veal is traditional, but pork, chicken or turkey would be good. We actually schnitzeled (is that a word?) some wild turkey for Thanksgiving in addition to our fried and roasted turkeys. Put the meat in a baggy or between two pieces of plastic wrap and pound it flat (we used a frying pan). Dipped in flour, egg, bread crumbs and fried in oil & butter. Delicious...
A good tip for keeping the breading intact is to refrigerate the meat for awhile before frying....
2006-11-29 17:44:05 · answer #1 · answered by rng4alngtyme 2 · 0⤊ 0⤋
I am not a fan of Schnitzel so I don't have a recipe but, it is usually made from veal that has been breaded.
2006-11-30 13:59:52 · answer #2 · answered by COACH 5 · 0⤊ 0⤋
I like cluny's answer, my foster mom is austrian & when she made schnitzel's she used either pork or veal & it was seasoned flour 1st then egg mixed with a little milk ( she dipped them) & then it was bread crumbs ( i think they were seasoned by her as well) then fried in a little oil
2006-11-30 11:37:50 · answer #3 · answered by marquie 5 · 0⤊ 0⤋
Use veal cutlets, pounded thin, for Wienerschnitzel. For Schweitzerschnitzel, place a piece of ham and a piece of cheese between TWO thin cutlets. Dredge in flour, brush with beaten egg, then dip in breadcrumbs. Fry til golden.
2006-11-30 01:12:30 · answer #4 · answered by Cluny Brown 4 · 0⤊ 0⤋
You can also use pork. Just take a filet cut and pound it out with a mallett. Coat in flour and fry in a decent amount of oil. allrecipes.com is good. I saw Joan Cusak making it on the travel channel. You could try their site. Good luck!
2006-11-30 01:11:54 · answer #5 · answered by notblueatall 2 · 0⤊ 0⤋
Usually it is made with veal or pork.
1) Dredge meat in flour seasoned with s&p. shake off excess.
2) Dip in egg wash (egg & milk),shake off excess.
3) Pat into breadcrumbs seasoned with s&p, garlic powder,
parm cheese and parsley flakes. shake off excess.
4) Heat 1/2 inch oil in a frying pan. Fry until golden brown and
fully cooked.
2006-11-30 12:33:12 · answer #6 · answered by moobiemuffin 4 · 0⤊ 0⤋
Traditionally, it is veal. Turkey breast supremes are much better. Follow the recipe in Joy of Cooking.
2006-12-03 23:35:02 · answer #7 · answered by soxrcat 6 · 0⤊ 0⤋
where I come from schnitzel implies pounded chicken breast. It could also be made from turkey breast, but then it would be specifically referred to as "turkey schnitzel".
2006-11-30 07:49:30 · answer #8 · answered by Bigly T 1 · 0⤊ 0⤋
Schnitzel is veal. simply breaded and sautéd. get cutlets pound them out. then bread them
2006-11-30 01:09:33 · answer #9 · answered by kd 2 · 0⤊ 0⤋
Beef or chicken.
2006-11-30 02:04:51 · answer #10 · answered by cgroenewald_2000 4 · 0⤊ 0⤋