Skip to content
For many people, schnitzel is a classic everyday dish. Germans usually buy it in a bun from the butcher or with a decent side dish on a plate in a restaurant. It doesn't matter whether it's schnitzel with fries or potato salad - schnitzel goes with everything. What is important, however, is the meat.
The question of all questions - which meat should I use for my schnitzel?
Veal, pork or turkey. The right choice determines the tasty result of the schnitzel. For pork and veal, we always recommend the cuts from the topside. These are particularly tender and remain juicy even after frying in the pan. But: Pork schnitzels from the nut should not be underestimated either. They are just as tender and their fat content ensures a fine texture on the tongue and a unique taste experience. Schnitzel made from turkey, on the other hand, is always low in fat. You have to make sure that it is a tendon-free cut. Otherwise, it is not very tender and you will chew the schnitzel like chewing gum. So be careful when shopping. Don't worry - with us you always get the perfect meat for schnitzel. You don't need to worry about that.
But all three versions have one thing in common: they all have to be pounded flat. This is the only way the schnitzels will cook evenly and the meat will stay tender.
Golden brown is king - the perfect schnitzel in the pan
How you prepare each schnitzel is essential. Once the meat has been pounded flat, the right spices determine how the process continues. Your schnitzel can quickly be over-seasoned and lose the flavor of the meat. For a balanced seasoning, we recommend a mixture of pepper, salt and paprika. It is important to season both sides of your schnitzel with the spice mixture and massage it into the meat before breading it with flour, egg and breadcrumbs. In addition to the breading, the right pan plays a key role. We recommend this cast iron pan , which distributes the heat evenly, such as this wok pan. Induction is not so suitable for schnitzel. The schnitzel can be perfectly fried in it at high heat. The shape in particular helps optimally to let the schnitzel float in the fat. This is incredibly important. This is the only way the heat will fry the meat evenly on all sides and you will get your schnitzel golden brown and crispy within 5 minutes.
For the adventurers among the schnitzel hunters - wild boar schnitzel
If you want a very exclusive meat for your schnitzel , you should definitely go for wild boar. Here, too, it is recommended to use the meat from the topside. In contrast to conventional pork, wild boar is a particularly lean meat. However, it has a fat edge that needs to be pounded a little flatter than the meat. This makes the schnitzel very tender and gives the dish a unique taste. The breading also changes a bit. To take the schnitzel experience to its maximum, an exotic breading is required. In addition to flour, egg and breadcrumbs, ground hazelnuts are now added. They mix with the breadcrumbs and provide a tasty aroma and a perfect complement to the wild boar. The preparation remains the same. You have to fry the schnitzel in plenty of oil in a cast iron pan that distributes the heat evenly. You should also buy this pan for wild boar. Just try it out and get excited about wild boar schnitzel.
You can find out more about it in this video and here .
