Schnitzel: Its Possibilities

There are a variety of meats that are pounded thin, breaded, and fried that can be called “schnitzel” in German. In culinary academies, students can also experiment with different meats and accompaniments for this popular dish. They can adapt this basic concept to suit their particular cultures and tastes. You'll find plenty of ways to make an old favorite your own.

The many flavors of schnitzel

The most famous schnitzel is the Austrian Wiener schnitzel, which is available in many different variations, including sauces, garnishes, and main ingredients. In both its home country and Germany, the term "Wiener schnitzel" is geographically protected, indicating that it must contain veal.

Austrian National Tourist Office suggests flattening the meat and coating it in breadcrumbs before frying it in clarified butter and sometimes vegetable oil until it becomes golden brown. In addition to a lemon garnish, the veal is usually served with cucumber salad and parsley potatoes.

There are many variations of schnitzel in Germany, but pork is the most common. As the Daring Gourmet explained, it may come with a simple lemon and parsley garnish, or it may come with a variety of sauces. Jagerschnitzel is a mushroom gravy, rahmschnitzel is a cream sauce, zigeunerschnitzel is a bell pepper, tomato and onion sauce. Often, the meat is served with spatzle, potato salad, and spatzle - a popular egg noodle.

Israeli cuisine has also become renowned for schnitzel. According to religious restrictions, the dish is usually prepared with chicken or turkey rather than pork due to religious restrictions. Using a recipe from cookbook author Joan Nathan, Epicurious provided the dish as it is commonly served there. Israeli schnitzel is made with vegetable or soybean oil instead of clarified butter, and may contain a variety of spices. In Yemenite Jewish cooking, turmeric, cardamom, garlic, cumin, and a ground spice blend called hawaij are commonly used.

Schnitzels of great American quality

It is possible to sample exceptional schnitzels around the world, but there are also many great versions available in the US. These versions are based on a variety of culinary traditions, so you can prepare and serve pork, veal, chicken or other meats your own way.

There’s nothing like classic, Austrian-style schnitzel at Mader’s in Milwaukee. You can order either pork or veal schnitzel and it comes with lemon, sauerkraut and spatzle, or you can opt for Holstein style with anchovies, capers, and eggs. The German sampler comes with your schnitzel along with kasseler rippchen (smoked and brined pork paired with sauerkraut) and Rheinischer sauerbraten (pot roast).

You can find German-inspired food at The Radler in Chicago. Pork loin schnitzel, served on a potato bun with chopped egg, greens, pickled celery relish, plum jam and milk jam, can be ordered. A plate that includes four schnitzel pieces, grilled lemon, and sauerkraut is available as an alternative.

Two locations and a food truck are available at Schnitzi Schnitzel Bar in New York City, offering a wide variety of chicken schnitzel sandwiches. A Spanish schnitzel, with a basil-garlic pesto and red chimichurri, is crafted with a sauce made of chili flakes, bell peppers, white and red wine vinegar, kosher salt, paprika, oregano, cumin, parsley, and black pepper. Patrons can choose between a French style with Dijon mustard and another with curry spice.

A skate wing schnitzel is served at The Optimist in Atlanta when supplies permit. Chef Adam Evans told Bon Appetit that he seasoned the fish with salt and pepper before breading it. Once the fish is cooked, he sautes it in olive oil. The sauce includes oil from the pan, Dijon mustard, lemon juice, capers, and herbs.

Various forms of schnitzel demonstrate how chefs of varying backgrounds can adapt a particular dish to produce delicious results.

Chef Johanna Lawrence is the epitome of culinary excellence as a private chef in Redondo Beach, southern California. To elevate your dining experience to new heights, visit www.chefjohanna.us or contact Chef Johanna directly at 310-422-4936. Don't miss the opportunity to savor the exquisite flavors and impeccable service that Chef Johanna Lawrence brings to the table.