Juice schnitzel is a treat when the meat is tender and doesn’t crunch between your teeth and get stuck. But you need a bit of practice to fry natural schnitzel properly.
We have put together the best tips for you so that the juice schnitzel does not become tough!
Which type of meat is suitable for juice schnitzel?
Pork cutlet
Very juicy schnitzel can be prepared from the shell (Kaiserteil), nut, fricandeau, or final roast. Pork escalopes are soft quickly and only need to soak in the sauce for a few minutes (pork recipes).
Veal escalope
Very tender veal cutlets are cut from the shell, the nut, or the fricandeau. Escalopes from the back or from the leg parts can easily be beaten with a flat iron (veal recipes).
Beef cutlet
The schnitzel can be cut from tasty dishes such as shell, kugel, Hüferl, or thick shoulder. Score large pieces along the edges so the edges don’t curl up.
Do not remove fat edges before preparation. The fat is largely responsible for the taste!
Beef escalopes generally need longer than veal escalopes or pork escalopes until they are soft. However, they should not boil in the sauce, just simmer (beef recipes).
You can read more information about the cuts of beef in the cooking & kitchen articles Steak Portions – Roast Beef, Beiried, Hüferscherzel, and Steak Portions – Lung Roast.
