Spice things up next time you’re in the mood… for schitzel. As Americans, we put a variety of different toppings on our burgers to make them more interesting. Europeans do the same with schnitzel. Some of the varieties are excellent. Below are a few examples; many can be found in The German Cookbook by Mimi Sheraton:
This is the most basic form. The meat is lightly coated in flour and then cooked in a pan. A sauce can then be made in the pan to cover the meat as it is served.
Most people are familiar with the Wienerschnitzel. The meat, traditionally veal, is breaded and then cooked in a pan.
Schnitzel à la Holstein
A wienerschnitzel that is topped with a fried egg, anchovies and capers.
Grated cheese is mixed in with the bread mixture used to coat the meat.
Blanched almonds are used in place of breadcrumbs in this version.
The meat is cooked uncoated by flower or bread crumbs to make Jägerschnitzel. After cooking the meat, a sauce is made in the pan using carrot, onion, parsley and white wine. Sometimes mushooms are added.
Similar to a hunter’s schnitzel, uncoated cutlets are used, then a sause is made using sour cream.
Made just like the cream schnitzel, only more sauce is made, and the meat is served on a pile of noodles.
Schnitzel served in a sauce made with paprika, onions and sour cream.
Also served with a sauce, this one is made with paprika, tomatoes, mushrooms and possbly other ingredients.
Schnitzel Cordon Bleu
A schnitzel stuffed with cheese and ham.
After being cooked in a pan, the schnitzel is topped with sliced pineapple then topped with cheese and baked in the oven.
As you can see, there are a lot of different ways to serve a schnitzel. Soon we will try to get some posts up, as we attempt to “work through” the list.