Cooking thinly sliced, breaded meat in a fry pan is the easy technique used for any authentic, crispy German or Austrian schnitzel recipe. I use bone-in, thinly cut, tenderized pork chops coated in panko bread crumbs, but you can easily substitute tenderized chicken breast instead.
There are precious few things that can take you right back to childhood like certain foods can.
When looking back to those childhood faves, you either crave it like no tomorrow, laugh in hysterics at the lengths you’d go though to avoid it (liver and onions passed under the table to Posey the dog), or vehemently defend it as haute cuisine. Ambrosia anyone?
At my house, German schnitzel—or as we knew it, wiener schnitzel—was a favorite of everyone at the table. My dad loved it because he grew up on it, my mom loved it because it’s easy to make, and me and my little sister loved it because it was breaded, crispy, and totally non-threatening. Sorry pup, you’re not getting any of this passed to you for dinner.
Today you can find a version of schnitzel on many dinner tables, and you don’t even have to be Austrian, or German, or attend Oktoberfest to make it your own family favorite recipe, too.continue to the recipe… about Grandma’s Easy German Schnitzel
