With a crispy coating and tender fillet of meat, it’s no wonder that schnitzel is a popular dish in many parts of the world.
What exactly is schnitzel? And where did it come from?
First the dish is of German cuisine. The name comes from the German word schnitt, which translates to “cut.”
The most popular type of meat for schnitzel is veal, or meat from a young calf.
The meat is usually thinned by pounding with a meat tenderizer. Most commonly, the cutlet is breaded before frying.
Breaded schnitzel is popular in many countries and is made using veal (traditionally), though pork, chicken, mutton, beef and turkey can also be used.
Schnitzel is very similar to the dish “Escalope” in France and Spain, “tonkatsu” in Japan, “Cotoletta” in Italy, “Kotlet Schabowy” in Poland, “Milanese” in Argentina, “Chuleta Valluna” in Colombia, and “Chicken-Fried Steak” in the United States.
What To Serve With Beef Schnitzel
You can’t go wrong with one of these delicious tasting German potato salads –
Beef Schnitzel With A Yogurt Dill Sauce
2 beef sirloins (about 7 ounces each 1-inch thick)
1/2 cup all-purpose flour
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
2 large egg
1 to 2 tablespoons vegetable oil
For The Sauce
1 cup Greek yogurt
3 garlic cloves, sliced
1 teaspoon dried dill weed
Salt and pepper to taste
Combine in a small bowl yogurt, garlic, dill, salt and pepper. Set a side.
Slice sirloins in half horizontally. Flatten each slice to 1/2-in. thickness with a meat tenderizer or rolling pin.
In a shallow dish, combine the flour with salt and pepper. In another shallow bowl add eggs and beat until combined.
Coat meat with egg then coat with flour.
In a large skillet, cook beef in oil for 3 minutes each side or until browned. Remove and keep warm.
Plate the Beef Schnitzel with a spread of yogurt dill sauce and a vegetable or side salad.
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