Nostalgic Schnitzel
Make German Schnitzel, Just Like the Old-Fashioned Korean Donkatsu!
Hello everyone, it’s Yandle! Today, we’re making Schnitzel, a famous German dish. Schnitzel is remarkably similar to the Korean Donkatsu we all know and love. While modern Donkatsu has evolved, influenced by Japanese Tonkatsu, featuring thicker cuts and coarser breadcrumbs, I personally prefer the nostalgic taste of old-fashioned Korean Donkatsu. German Schnitzel truly brings back those memories! In Germany, they use a specific cut for Schnitzel, simply called ‘Schnitzel’, which is very lean. However, I find that cut a bit too lean for my preference, so I opt for pork neck (moksal), which has just the right amount of fat for a richer, tender bite. I encourage you all to try making this recipe and relive the comforting flavors of nostalgic Korean Donkatsu!
Schnitzel Ingredients- Pork neck (as much as you desire)
- 1 cup All-purpose flour
- 2 Eggs
- Plenty of Breadcrumbs
- Salt (to taste)
- Pepper (to taste)
Sauce Ingredients- 1/2 cup Ketchup
- 2 Tbsp Worcestershire sauce
- 1 Tbsp Sugar
- 1/2 cup Ketchup
- 2 Tbsp Worcestershire sauce
- 1 Tbsp Sugar
Cooking Instructions
Step 1
If your pork neck is already sliced, use it as is. If you have a whole piece, slice it into approximately 1 cm thick cutlets.
Step 2
Using a meat mallet or the back of a heavy knife, gently pound the meat to tenderize and flatten it. Pound outwards from the center to achieve an even thickness.
Step 3
Sprinkle salt and pepper evenly over both sides of the pounded pork. This is your seasoning, so adjust according to your preference.
Step 4
First, coat the pork cutlets generously with flour. Ensuring an even layer of flour helps the egg wash adhere better in the next step, preventing the breadcrumbs from falling off during frying.
Step 5
Gently shake off any excess flour, then dip the floured cutlet into the beaten eggs, ensuring it’s fully coated. The egg wash acts as the binder for the breadcrumbs.
Step 6
Place the egg-coated cutlet into a container filled with breadcrumbs. Press down firmly with your hands while coating to ensure the breadcrumbs adhere well. This firm pressing is key to achieving a crispy crust.
Step 7
For any schnitzel you won’t be eating immediately, wrap each piece individually with plastic wrap and freeze. This allows for easy, quick preparation whenever the craving strikes.
Step 8
Pour a generous amount of cooking oil into a frying pan and heat over medium heat. To test the oil temperature, drop a few breadcrumbs into the pan. If they sizzle and float to the surface immediately, the oil is ready for frying.
Step 9
Carefully place the breaded schnitzel into the hot oil. Fry over medium heat, turning occasionally, for approximately 5 minutes per side, or until golden brown and cooked through. Adjust the heat as needed to prevent burning while ensuring the inside is cooked.
Step 10
To make a simple Donkatsu sauce, combine ketchup, Worcestershire sauce, and sugar in a small bowl. Stir well until smooth. Adjust the ratios to suit your taste.
Step 11
Once the schnitzel is perfectly fried, remove it from the pan and place it on a wire rack or paper towels to drain excess oil. This step is crucial for maintaining crispiness.
Step 12
Slice the drained schnitzel and serve it on a plate. Enjoy your homemade, nostalgic German Schnitzel!
