Dish
Frankfurter Schnitzel
The dish is made by pounding veal cutlets until they are thin and tender, then coating them in flour, egg, and breadcrumbs before frying them in hot oil. The schnitzel is typically served with a side of potato salad or spaetzle.
Origins and history
Frankfurter Schnitzel originated in the city of Frankfurt, Germany, and is now a popular dish throughout the country. The dish is typically served in traditional German restaurants and beer gardens.
Dietary considerations
This dish is high in protein and iron, but may not be suitable for those with dietary restrictions on red meat or gluten.
Variations
Variations of this dish may include different types of meat, such as pork or chicken, and different types of breading, such as panko or cornmeal.
Presentation and garnishing
The schnitzel should be presented on a large plate with a lemon wedge on the side. The dish can be garnished with chopped parsley or capers.
Tips & Tricks
To ensure the schnitzel is crispy and golden brown, make sure the oil is hot enough before frying.
Side-dishes
Potato salad or spaetzle are common side dishes for this dish.
Drink pairings
A cold beer, such as a Pilsner or Hefeweizen, pairs well with this dish.
Delicious Frankfurter Schnitzel recipes
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