Description
Crispy cheese schnitzel from Germany delights palates with golden-brown breaded perfection. Zesty tomato sauce complements each crunchy bite, inviting you to savor this comforting classic that brings European culinary charm to your plate.
Ingredients
Scale
Main Ingredients:
- 4 pork cutlets or chicken breasts
- 1 cup grated cheese (cheddar or mozzarella)
- 2 eggs
- 1 cup breadcrumbs
Breading and Coating:
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
Tomato Sauce:
- 2 cups tomato sauce
- 1/4 cup red wine vinegar
- 2 tbsp sugar
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- 2 tbsp olive oil (for frying)
Instructions
- Create a smooth seasoning blend by mixing flour, salt, pepper, and garlic powder in a shallow dish, ensuring even distribution of spices.
- Whisk eggs in a separate bowl until thoroughly combined and slightly frothy.
- Spread grated cheese and breadcrumbs on individual plates, preparing for the coating process.
- Pat meat cutlets dry with paper towels to remove excess moisture, which helps breading adhere better.
- Dredge each cutlet first in the seasoned flour mixture, shaking off excess to create a light, even coating.
- Dip floured cutlets into whisked eggs, allowing any dripping to stop before moving to the next stage.
- Roll egg-coated cutlets generously in the cheese and breadcrumb mixture, pressing gently to ensure a complete, thick coverage.
- Heat olive oil in a large skillet over medium-high heat until it shimmers and reaches approximately 350°F.
- Carefully place breaded cutlets into hot oil, cooking for 3-4 minutes per side until golden brown and crispy.
- While cutlets fry, prepare the tangy tomato sauce by combining tomato sauce, red wine vinegar, sugar, oregano, and red pepper flakes in a saucepan.
- Simmer sauce over low heat for 10-12 minutes, stirring occasionally to meld flavors and reduce slightly.
- Transfer fried cutlets to a paper towel-lined plate to drain excess oil and maintain crispiness.
- Serve hot schnitzels immediately, generously drizzled with the warm, vibrant tomato sauce.
Notes
- Ensure meat cutlets are uniformly thin for even cooking and crispy texture.
- Pat meat completely dry to prevent soggy breading and promote golden-brown crust.
- Use high-quality cheese like Parmesan or aged cheddar for deeper flavor complexity.
- Lower heat if breading browns too quickly, preventing burnt exterior and undercooked interior.
- Gluten-free alternative: Replace wheat flour with cornstarch or gluten-free flour blend.
- Vegetarian option: Substitute meat with portobello mushrooms or firm tofu for similar texture.
- Control oil temperature with a kitchen thermometer to maintain consistent crispiness.
- Rest schnitzels briefly on paper towels to absorb excess oil and preserve crunchiness.
- Customize tomato sauce by adding fresh herbs like basil or thyme for extra aromatic notes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: Austrian
Nutrition
- Serving Size: 4
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 150mg