This Parmesan and Herb Pork Schnitzel, or Schnitzel Wiener Art in German, are crispy on the outside and tender on the inside.
Table of contents
- Ways to Make a Schnitzel
- The Metropolitan City of Nuremberg, Germany
- How To Make This Parmesan and Herb Pork Schnitzel Recipe
- Food That Goes With Parmesan and Herb Pork Schnitzel
Ways to Make a Schnitzel
The Germans are believed to have invented the Schnitzel and perfected the recipe with no fewer than 5 styles of this dish.
- Schnitzel Wiener Art (Viennese style schnitzel) is a pounded, breaded and fried cutlet, more often made of pork than of veal.
- Jägerschnitzel (hunter’s schnitzel) is a schnitzel with mushroom sauce.
- Zigeunerschnitzel (Gypsy schnitzel) is a schnitzel with a zigeuner sauce containing tomato, bell peppers, and onion slices.
- Rahmschnitzel (cream schnitzel) is a schnitzel with a cream sauce.
- Münchner Schnitzel (Munich schnitzel) is a variation on the Wiener schnitzel prepared with horseradish or mustard before coating in flour, egg and bread crumbs.
Schnitzel can also be made with veal, pork, chicken, mutton, beef, or turkey. It’s served in almost every country in the world. Known as “escalope” in France, “tonkatsu” in Japan, “cotoletta” in Italy, “kotlet schabowy” in Poland, “milanesa” in Mexico, “chuleta valluna” in Colombia, and “chicken fried steak” in the Southern United States.
How to Store Schnitzel
Place your leftover schnitzel in an airtight container or wrap tightly with plastic wrap. Properly stored, cooked schnitzel will last for 3 to 4 days in the refrigerator. You can also freeze cooked schnitzel. Store them in either a large freezer bag or an airtight container for up to 3 months.
The History of Schnitzel
It is hard to tell when or where the first breaded cutlet of meat was made but Austria has laid claim to the name Wiener Schnitzel with a law that states it can only be made with veal. Much like France and the Cognac law stating for a brandy to be called Cognac, it must be in the Cognac region of France.
The highest probability is that the Schnitzel came from the Austro-Hungarian and German regions of Europe. The best Schnitzel I have ever had was in Nuremberg, Germany.
The Metropolitan City of Nuremberg, Germany
Nuremberg is the second-largest city in the German state of Bavaria after the capital Munich, and its 518,370 inhabitants make it the 14th-largest city in Germany. Nuremberg forms a continuous conurbation with the neighboring cities of Fürth, Erlangen, and Schwabach with a total population of 800,376 (2019), while the larger Nuremberg Metropolitan Region has approximately 3.6 million inhabitants.
A Brief History of Nuremberg
The first documentary mention of the city was in 1050g as the location of an Imperial castle between the East Franks and the Bavarian March of the Nordgau. From 1050 to 1571 the city expanded and rose dramatically in importance due to its location on key trade routes.
The largest growth of Nuremberg occurred in the 14th century. Charles IV’s Golden Bull of 1356, naming Nuremberg as the city where newly elected kings of Germany must hold their first Imperial Diet, made Nuremberg one of the three most important cities of the Empire.
Between 1945 and 1946, German officials involved in war crimes and crimes against humanity were brought before an international tribunal in the Nuremberg trials.
Tourism in Nuremberg
Nuremberg and its castle: To this day, the city’s skyline is still dominated by the mighty fortress built around 1140 during the reign of Emperor Konrad III. Nuremberg’s historical mile ends (or begins) at the castle and features ornately decorated churches, elaborate fountains, and the Tucherschloss Museum.
In stark contrast, other sites in Nuremberg serve as necessary reminders of the darker years in the city’s long history. They include the Documentation Centre at the former Nazi party rally grounds, where the National Socialists staged their vast marching processions, and the Memorium Nuremberg Trials, where the chief perpetrators of the Nazi atrocities were tried and convicted in 1946.
Turning to happier thoughts, December sees the arrival of Nuremberg’s world-famous Christkindlesmarkt. Alternatively, there’s the Toy Museum, with exhibits dating back to the early modern period. The Germanic National Museum, meanwhile, delves even further back in time. Germany’s largest museum of cultural history contains 1.3 million fantastic exhibits that document changing times.
The Cuisine of Nuremberg
The locals also show their love of tradition by enjoying the city’s staple snack, the Nuremberg Rostbratwurst. Records indicate that these delicious little sausages have been served up here since the 14th century. Looking into their history really is a culinary delight.
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For us, personal attention and good service are a part of it. Experience firsthand what we love: good food and good company. We like to share both. In the cozy dining room with nice niches, there is space for over 150 guests. This means that our rooms are also ideal for celebrations or larger groups.
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How To Make This Parmesan and Herb Pork Schnitzel Recipe
This recipe is not that hard to make and can be done from start to finish in only 20 minutes.
What You Need to Make Parmesan and Herb Pork Schnitzel Recipe
Like all meal preparation, you will need to start by gathering the utensils and ingredients you will need.
- Cutting Board
- Meat Tenderizer Hammer
- Mixing Bowl
- Dipping Trays
- Frying Skillet
- 14 ounces pork top round cut into 4 thin steaks
- 1 large egg
- 1 tbsp heavy cream
- 1 tbsp water
- ½ cup bread crumbs
- ¾ cup Parmesan cheese finely grated
- 1 tbsp Italian Bruschetta Seasoning Mix
- ½ tbsp pepper
- peanut oil sufficient for your deep fryer
Time needed: 20 minutes.
How to Cook Parmesan and Herb Pork Schnitzel
- Preheat the Deep Fryer
Preheat your deep fryer to 180C/355F.
- Tenderise the Pork
Using a meat mallet or rolling pin, pound the pork steaks to a thickness of ¼ inch.
- Prepare the Egg Wash
In a bowl, add the egg, cream, and water and whisk until combined.
- Prepare the Breading
!n a small tray, mix bread crumbs, parmesan cheese, Italian herb & spice blend, and pepper. Give a light stir to mix the “breading”.
- Dip and Dredge the Pork Steak
Dip each pork steak into the egg mixture and then coat in the parmesan mixture. Pressing the parmesan into the steak.
- Deep Fry the Schnitzels
Gently place the schnitzels into the deep fryer and fry until golden brown and cooked through. Approximately 5 to 7 minutes. If you have a small deep fryer it is best to fry the schnitzels in batches to prevent them from sticking together.
- Remove, Drain, and Serve
Remove the schnitzels from the oil and allow them to drain before serving.
You can top this Pork Schnitzel with the classic lemon juice and serve it with a side of French fries.
If you liked this dish please Rate This Recipe and leave a comment.
Parmesan and Herb Pork Schnitzel
Please Rate this Recipe
- 1 Dipping Tray
- 1 Skillet
- 14 oz pork tenderloin cut into 4 thin steaks and pounded flat
- 1 large egg
- 1 tbsp heavy cream
- 1 tbsp water
- ½ cup bread crumbs
- ½ cup parmesan cheese finely grated
- 1 tbsp Italian Bruschetta Seasoning Mix follow link for recipe
- ½ tbsp black pepper
- vegetable oil sufficient for your deep fryer
- Preheat your deep fryer to 180C/355F.
- Using a meat mallet or rolling pin, pound the pork steaks to a thickness of ¼ inch.14 oz pork tenderloin
- In a bowl, add the egg, cream and water and whisk until combined.1 large egg, 1 tbsp heavy cream, 1 tbsp water
- On a small tray, mix bread crumbs, parmesan cheese, Italian Bruschetta Seasoning Mix, and black pepper. Give a light stir to mix the “breading”.½ cup bread crumbs, ½ cup parmesan cheese, 1 tbsp Italian Bruschetta Seasoning Mix, ½ tbsp black pepper
- Dip each pork steak into the egg mixture and then coat in the parmesan mixture. Pressing the parmesan into the steak.
- Gently place the schnitzels into the deep fryer and fry until golden brown and cooked through. Approximately 5 to 7 minutes. If you have a small deep fryer it is best to fry the schnitzels in batches to prevent them from sticking together.vegetable oil
- Remove the schnitzels from the oil and allow to drain before serving.
You might want to use this Bruschetta Seasoning Mix in your Parmesan and Herb Pork Schnitzel
Food That Goes With Parmesan and Herb Pork Schnitzel
- By Taste The World Cookbook – Copyright 2022 All rights reserved.
- By Restaurant Oberkrainer – By https://www.facebook.com/restauranthauptmarkt/
- By DALIBRI – File:Nürnberger Burg im Herbst von SüdWest 05.JPG, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=88107285
- By Andreas Flohr – Nürnberg, CC BY-SA 2.5, https://commons.wikimedia.org/w/index.php?curid=68520382
- By de:Benutzer:Stern – Own work, CC BY-SA 2.5, https://commons.wikimedia.org/w/index.php?curid=1044873
- By Damir-zg – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=62734442
- By The original uploader was AlterVista at German Wikipedia. – Own work (Original text: Eigene Aufnahme), CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=6018109
- By Vitold Muratov – Author, GFDL, https://en.wikipedia.org/w/index.php?curid=27303428
[…] Schnitzel Wiener Art (Viennese style schnitzel) is a pounded, breaded and fried cutlet, more often made of pork than of veal. […]