For many, schnitzel is a classic everyday dish. Most Germans buy it in a bun from the butcher or with a substantial side dish at a restaurant. It doesn't matter whether it's schnitzel with fries or potato salad – schnitzel goes with everything. However, what is important is the meat.
The ultimate question - which meat should I use for my schnitzel?
Veal, pork, or turkey. The right choice determines the delicious outcome of your schnitzel. For pork and veal, we always recommend cuts from the top round. These are particularly tender and remain juicy even after frying in the pan. But: Pork schnitzel from the knuckle should also not be underestimated. These are just as tender and, with their fat content, provide a fine texture on the tongue and a unique taste experience. Schnitzel made from turkey meat, on the other hand, is always low in fat. You must ensure it is a sinew-free cut. Otherwise, it won't be very tender, and you'll be chewing the schnitzel like gum. So, pay attention when shopping. Don't worry - with us, you'll always get the perfect meat for schnitzel. You don't have to have any concerns.
However, all three variations have one thing in common: they all must be pounded flat. Only then will the schnitzels cook evenly, and the meat remain tender.
Golden brown is king - The perfect schnitzel in the pan
How individual schnitzels are prepared is essential. Once the meat has been pounded flat, the right spices determine the further process. Your schnitzel can quickly be over-spiced and lose its meaty flavor. For a balanced seasoning, we recommend a mixture of pepper, salt, and paprika. Important here: refine your schnitzel from both sides with the spice mixture and massage it into the meat before breading your schnitzel with flour, egg, and breadcrumbs. In addition to the breading, the right pan plays a significant role. We recommend this cast-iron pan, which distributes heat evenly, whereas a wok pan with induction, for example, is not as suitable for schnitzel. The schnitzel can be perfectly seared in it over high heat. The shape, in particular, is optimal for letting the schnitzel swim in fat. This is incredibly important. Only then will the heat fry the meat evenly from all sides, and you'll get your schnitzel golden brown and crispy within 5 minutes.
For the adventurers among schnitzel hunters - wild boar schnitzel
If you want a very exclusive meat for your schnitzel, you should definitely go for wild boar. Here too, it is recommended to use meat from the top round. In contrast to conventional pork, wild boar is a particularly lean meat. However, it has a fatty edge that needs to be pounded flatter than the meat itself. This makes the schnitzel very tender and brings a unique flavor to the dish. The breading also changes. To elevate the schnitzel experience to its maximum, an exotic breading is required. In addition to flour, egg, and breadcrumbs, ground hazelnuts are now added. These mix with the breadcrumbs and provide a tasty aroma and a perfect complement to the wild boar. The preparation remains the same. You have to fry the schnitzel in plenty of oil in a cast-iron pan that distributes the heat evenly. You should buy this pan for wild boar as well. Just try it out and get excited about wild boar schnitzel.
You can find more about this in this video and here.
