Jägerschnitzel (hunter’s) is topped with mushroom sauce Käseschnitzel has cheese melted on top Münchner Schnitzel is covered with horseradish and/or mustard before coating in flour, egg and bread crumbs Naturschnitzel is un-breaded, served plain or with a simple pan sauce Paprikaschnitzel has a tomato sauce with paprika and red peppers Rahmschnitzel is topped with a cream sauce, often containing some mushrooms Schnitzel Holstein is served with onions, capers, and a fried egg on top Vegetarisches Schnitzel is a meatless and made from soy or tofu Wiener Schnitzel or Kalbsschnitzel is the traditional breaded veal schnitzel Zigeunerschnitzel (gypsy) has a sauce containing tomato, bell peppers, and onion slicesmore
Adapted from simple-german-foods.com
veal cutlets, pounded lightly (use pork for Schweineschnitzel)
Tbsp lemon juice
about ½ cup flour
about 1 cup bread crumbs
Tbsp peanut or vegetable oil
Trim fat from meat and clip edges to stop edges from curling during cooking. Sprinkle cutlets with lemon juice and salt. Place 3 shallow bowl on counter. In first one, put flour. In second one, mix egg and water. In third one, put breadcrumbs. Coat schnitzel, first with flour, then egg, and then breadcrumbs. Heat butter and oil over medium heat in skillet. Fry cutlets until golden brown, about 3 minutes per side. Serve immediately, garnished with lemon slices. Hints: If schnitzel are too big to all fit in the pan, just fry 2 at a time. Once done, put finished schnitzel on a paper towel lined pan and place, uncovered, in the oven to keep warm while frying remaining schnitzel. This German schnitzel is often served garnished with anchovy fillets if desired.