Allgäuerschnitzel

35 Minutes

2 Servings (2 cutlets each)

Introduction

Schnitzel from the Allgäu Region
Schnitzel is the German word for "little cuts" and is more of a preparation than a specific dish. There are many types of Schnitzels. In this case, Allgäuerschnitzel means the Schnitzel found in the Allgäu region of southern most Bavaria in the Alps. Breaded, pan-fried, and served with grilled tomatoes and melted Emmentaler chese.

Allgäuerschnitzel

Steps

Preparing the Cutlets

  • Inspect the cutlets, removing any silver skin or other meat imperfections.  Watch out for fat ribbons and grissle

  • Find a good hardy surface than can stand up to some pounding

  • We often put the cutlets (1-2) in a zip-loc type bag to reduce mess

  • With the smooth end of a meat mallet, starting in the center of the cutlet, pound out towards the sides.  This takes some practice.   You want these to be 1/8-1/4 thick when done.

  • Dry off the pounded cutlets

  • Salt and pepper the pounded, dried off cutlets

  • Set up 3 "baths".   We often use pie plates.   1-Flour   1-Egg   1-Breading (or more flour)

  • Coat both sides of the cutlet with flour  (make sure it is well coated)

  • Coat with egg wash (not too wet, but no dry spots)

  • Coat with breading or more flour (again, make sure it well coated

Cooking the Cutlets

  • Heat a frying pan to meidum heat. 

  • Melt butter in frying pan (you will want it pretty hot but not smoking...do not brown the butter)

  • Add 1-2 cutlets depending on their size and size of the frying pan (do not over crowd)

  • Fry on medium heat until one side is golden brown  (3-4 minutes)

  • Flip and fry other side until golden brown (3-4 minutes)

  • At same time, heat the sliced tomatoes (just slightly to give them some softness)

  • Add the grilled tomatoes to the top of the cooked Schnitzel

  • Add cheese to on top of the tomatoes

  • Cover for a moment to let the chesse melt

Serving Suggestions: Plating and topping the Cutlets

  • Arrange on plate

  • Add garnish with some chopped parsley

How to make

Preparing the Cutlets
Inspect the cutlets, removing any silver skin or other meat imperfections.
Watch out for fat ribbons and grissle.

Find a good hardy surface than can stand up to some pounding.
We often put the cutlets (1-2) in a zip-loc type bag to reduce mess. With the smooth end of a meat mallet, starting in the center of the cutlet, pound out towards the sides. This takes some practice. You want these to be 1/8-1/4 thick when done.

Breading the Cutlets
Set up 3 "baths". We often use pie plates. 1-Flour 1-Egg 1-Breading (or more flour)
Salt/pepper the cutlets.
Coat both sides in flour...then egg...then breading (or secondary flour). Make sure the cutlets are well coated.

Cooking the Cutlets
Heat a frying pan to meidum heat. Add butter to melt it. Do not brown the butter.
Add 1-2 cutlets depending on their size and size of the frying pan (do not over crowd)
Fry on medium heat until one side is golden brown, then flip and fry other side until golden brown.
This should take 3-4 minutes per side.

Serving Suggestions - Topping the Cutlets


Ingredients

For the Schnitzel

  • 4 cutlets (pork, veal, or chicken)  (for vegetarian, use a vegetarian "patty:")

  • 2 eggs (beaten)

  • 4 cups all purpose flour (you can subsititue all purpose gluten-free flour)

  • 2 cups breading (optional...you can also just use more flour)

  • 1/4 stick of butter

Toppings

  • Chopped parsley

  • 1-2 Tomatoes (thick sliced)

  • 4-6 slices Emmentaler cheese