Dish

Münchner Schnitzel

Munich Schnitzel

Münchner Schnitzel is a hearty and satisfying dish that is perfect for a cold winter day. The pork cutlet is pounded thin and then breaded with a mixture of flour, eggs, and breadcrumbs. The cutlet is then fried in hot oil until golden brown. The dish is typically served with a side of potato salad or sauerkraut.

European cuisine› German cuisine

Meat Dish› Veal Dish

Origins and history

Münchner Schnitzel originated in the city of Munich, where it is a popular dish in beer gardens and restaurants. The dish has since become a staple of German cuisine and is often served at Oktoberfest and other festivals.

Dietary considerations

Dairy-free

Variations

There are many variations of Münchner Schnitzel, depending on the region and the cook. Some recipes call for different types of meat, such as veal or chicken, while others use different breading or frying techniques. Some cooks also add spices or herbs to the breading to create a more flavorful dish.

Presentation and garnishing

Münchner Schnitzel is typically served on a plate with the cutlet arranged in the center. The dish is then garnished with lemon slices and fresh herbs, such as parsley or thyme. The side dish is typically served in a separate bowl.

Tips & Tricks

To ensure that the pork cutlet is tender and juicy, it is important to pound it thin before breading. The oil should be hot enough to create a crispy crust, but not so hot that it burns the breading. It is also important to let the cutlet rest for a few minutes before serving to allow the juices to redistribute.