Actually I haven’t had a decent schitzel until last night. This dish is from both from Germany and Austria. The Austrian schnitzel is typically known as Wienner schnitzel. Both countries speak German however. Schnitten means to cut in German and Wienn means Vienna, so it means cutlett from Vienna. Majority of the time it is made of veal and knowing the nature of German food as I do there is some that is made of haram sources which I am not going to talk about.
The halal sources I will use only such as 1 lb or 1 kg of boneless chicken theigh or breast pieces, veal or beef cut in to slices. Sliced pieces of steak used for pasanda is great. You have to wash and cook this meat very well because there is some scary stuff going on with covid 19. Please excuse me? I don’t want to create more panic and confusion.
Add 1 tsp of vinegar of choice to the meat which is great and it will tenderize it too as well. Add to mortar and pestle 1 pinch each of seeds of celery, mustard, black peppercorns, sage and ground in to a coarse powder then put on the meat along with 1 pinch each of marjarom, red chili powder and tarragon. Crush 2 cloves of garlic in a mortar and pestle until it becomes a paste then apply it to the meat. Add 1 pinch of pink salt or vegtea seasoning or 3 dashes of seasoned salt, 3 dashes of lemon pepper.
Set this aside and crumble up in a mini processor 4 slices of whole wheat bread toasted and grind to make breadcrumbs then add this to one bowl, beat one egg in a secod and set this aside and the third add 3 handfuls of all purpose unbleached flower and set them aside.
Add 1/4 cup of oil of avocado, corn, canola, sunflower, safflower, grapeseed or peanut. Let it get hot in a cast iron sckillet and first dip the slices of beef, veal or boneless chicken that has been pounded out with a meat mallet to flatten it.
How you do this is by put this piece of meat on the cling wrap and beat the hell out of it. It is great for releasing any pent up frustraition. This is done before you season the cutlets themselves, Please forgive me for being a tad disorganized here. The flattened pieces are now ready to dip in egg then the all purpose unbleached flower back in egg and in breadcrumbs to now fry in to the hot oil.
This gets fried for about 10 minutes per side or until the meat is thoroughly cooked and it is golden on the outside. This gets placed on a plate lined with paper towel to absorb the excess oil. I hope you will like it. You can have your favorite side of german potato salad or even spetzle to go with it.
