Schnitzel

By Naperville Magazine
October 2024 View more Recipe

By Kelli Ra Anderson

Fall brings a German trifecta of the season: Oktoberfest, beer, and schnitzel. Although traditionally served with just a slice of lemon (or perhaps mushroom gravy, cream gravy, or red bell pepper sauce), this recipe includes a beer and whole-grain mustard sauce that adds a little extra German flourish to this classic dish. Up the stakes with a whole host of side options, such as sauerkraut, fried apples, buttery spaetzle, or a refreshing German cucumber salad.

Regardless of the topper and sides you choose, achieving the crispy texture of this breaded dish is the universal goal. One secret is to keep the oil temperature at 350 (no lower than 325) to prevent oil-saturated sogginess. Another tip is frying each piece immediately after breading to ensure the crispiest crust, which is ultimately what makes this dish absolutely wunderbar.)

SCHNITZEL INGREDIENTS

MAKES 6 SERVINGS

6 8½-inch boneless pork-loin medallions or chops
3 eggs, beaten
1 cup all-purpose flour
2 cups panko crumbs (pulsed fine in a processor) or plain breadcrumbs (traditional)

BEER AND MUSTARD CREAM SAUCE INGREDIENTS

4 tablespoons butter
½ cup German lager or favorite ale
2 tablespoons whole-grain mustard
¼ cup cream
2 fresh lemons

INSTRUCTIONS

1. Trim each pork-loin medallion or chop of excess fat. Place each piece inside a zip-lock gallon-size bag (or between two sheets of plastic wrap) and flatten (to ⅛-inch) with a meat pounder or heavy-bottomed pan.

2. Season both sides with salt and pepper and set aside for 15 to 20 minutes.

3. Pulse the panko crumbs in a food processor three to four times to reduce the size of the crumbs for more even coating.

4. Set up three bowls: one with beaten eggs, one with the flour, and one with the panko or breadcrumbs.

5. Preheat oven to 200 degrees and prepare a paper-towel-lined pan (to keep cooked schnitzel warm while the rest of the pork is being fried).

6. Heat a pan with ½ inch of oil to 350 degrees.

7. Dip each side of the pork into the flour, dusting off any excess before dipping into the egg. Finally, gently press each side into the crumbs.

8. Carefully lay 1 large or 2 small coated pieces (directed away from you to avoid hot splashes) in the pan of 350-degree oil to brown 1 minute per side or until the crust is medium golden brown. Place each finished piece on the pan ready in the oven to keep warm until all are ready to serve.

PRO TIP: When frying foods like schnitzel be careful not to overcrowd the pan. The more items fried at once, the lower the oil temperature falls, resulting in oil-saturated results. Less (in the pan) is more.

9. For the beer and mustard cream sauce, melt the butter in a medium-size saucepan until the milk fats just begin to darken to a light brown. Pour in the beer followed by the rest of the sauce ingredients. Reduce until slightly thickened (may take 1 to 2 minutes). Season to taste.

10. Serve schnitzel with lemon wedges and a side of the sauce.

PRO TIP: When reducing a sauce, wait until reaching the desired thickness before seasoning. Seasoning prior to reduction can result in an overly salty concentration.

Photos: Kellira Media