This week, Allrecipes' cook, Erin whips up a pan-fried, moist, and tender pork cutlet that melts in your mouth. Pork Schnitzel variations are found around the world, each country boasting a slightly different recipe. Erin's German variation is accompanied with an nice, creamy sauce and it is one easy, delicious dinner. Serve with a wedge of lemon and you've got heaven on a plate!
View Erin's Pork Schnitzel with Dipping Sauce at Allrecipes.com >>>
Allrecipes' cook, Erin has been a huge fan and member of Allrecipes.com since 2002. Full of energy she participated in our Thanksgiving 2010 President's Pie Challenge via Skype. A wife and mom to three (a first grade son, and twin pre-school daughter), she doesn't get the time to cook as much as she would like, but she still has time to experiment.
Erin loves Italian food and could cook it all day. She'd like to tackle making her own pasta at some point in the future as well as learn how to make sushi, although she admits it may be stretching her abilities.
Erin has lived in Texas her whole life settling in San Antonio with her husband, also a Texas native. When she is not busy with her family or cooking she is a guest blogger and freelance writer, writing everything from technical to op-ed pieces. She also enjoys singing and playing the piano.
Q: What other types of Schnitzel could I explore?
A: The Wiener Schnitzel, by definition, is made with veal. However, today many German restaurants will offer a "Schnitzel" using different meats while still following the preparation techniques of the Wiener Schnitzel (dipped in flour, egg, and bread crumbs, and fried in butter or oil to a golden brown). You may see this called "Wiener Art," meaning it was prepared like a Wiener Schnitzel, but the meat is not veal.
The following variations are typically popular:
Schweine-Schnitzel: A breaded pork cutlet. These are usually made with thin pork loin cutlets.
Puten-Schnitzel: A breaded slice of turkey breast, lower in fat and a milder taste than the veal and pork schnitzels.
Hänchen-Schnitzel: A breaded, boneless, skinless breast of chicken, lower in fat and a milder taste than the veal and pork schnitzels.
Q: What temperature should I cook it at?
A: Use a medium heat when frying the Schnitzel. The oil should be hot enough to brown the Schnitzel in 3 minutes - but not too hot that it burns the crust. When done correctly, the coating is crisp and brown but doesn't stick to the veal. You should be able to slide a knife between the meat and the coating. The trick to this is to fry the Schnitzel immediately after it has been coated with bread crumbs. Letting the breaded veal sit before frying it causes the coating to stick to the meat.
"I don't give a Schnitzel!." ~ Ralf Jordan
San Antonio, Texas. Home of the Alamo and reknowned Riverwalk or Paseo del Rio, an urban retreat along the baks of the San Antonio River. Lined with bars, shops, and restaurants, The Riverwalk is one of Texas' most visited spots winding and looping under bridges through downdown San Antonio. It is here that we first met up with Allrecipes' cook, Erin. Well, that's not completely true. We'd met once before, over Skype, during our Thanksgiving live webcast from the Allrecipes kitchen. She good naturedly took on the President's Pie Challenge which turned out to be a lot of fun!
Walking along the banks of the San Antonio river, we stopped to get our caricatures drawn, from a Sea World trained expert in the sketching of our exaggerated and distoted essenses. This was my second visit to San Antonio and the River Walk and I could definitely feel its draw. From here, we headed over to the famous Alamo, home of a pivotal event in the Texas Revolution.
Ok, so we're in Texas and the first thing that comes to mind regarding food is Tex-Mex. Tastes of San Antonio's Spanish influences can be found everywhere you look. Although San Antonio is heavily steeped in Spanish culture, the history of San Antonio reaches to many continents, with a wide range of early settlers bringing their traditions, food, and architecture to the city. Among early settlers, German influences were heavy. Closing the loop, we next found ourselves in Erin's kitchen, ready to make her popular Pork Schnitzel!
Erin's recipe is quite easy to make and we found ourselves laughing as we experimented with linguistic faux pas while dredging the paper-thin slices of pork though the flour and egg. After creating the dipping sauce or "gravy", we sat down and I had my first Schnitzel. Until now, I had always assumed it was some kind of sausage dish or perhaps a desert akin to Strudel. Boy, was I wrong! Thanks again, Erin! It was a blast and DEE-LISH-US!
San Antonio Riverwalk Official Site
The San Antonio River Walk is a public park open 365 days a year, lined with individual businesses composed of restaurants, hotels, attractions and more.
Home | All Videos | Shows | About Us | Contact Us
