Prepare to embark on a culinary journey that will tantalize your taste buds and bring the authentic flavors of German cuisine right to your dinner table! This irresistible Schnitzel with Creamy Onion Sauce is not just a meal - it's a crispy, golden experience that promises to transform an ordinary dinner into an extraordinary feast. Whether you're a home cook looking to impress or a food enthusiast craving a classic European dish, this recipe will become your new go-to comfort food that combines perfectly crisp meat with a decadently smooth sauce.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: German
Serves: 4 servings
Ingredients
- 4 pork or veal schnitzels
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- Salt and pepper to taste
- 3 tablespoons butter
- 1 large onion, sliced
- 1 cup heavy cream
- Fresh chives for garnish
Instructions
- Prepare the meat by placing schnitzels between two sheets of plastic wrap. Using a meat mallet, gently pound the schnitzels until they are evenly thin, approximately 1/4 inch thick. This helps tenderize the meat and ensures even cooking.
- Season both sides of the schnitzels generously with salt and pepper. Set up a breading station with three separate shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
- Dredge each schnitzel first in flour, shaking off excess. Then dip into beaten eggs, ensuring complete coverage. Finally, coat thoroughly with breadcrumbs, pressing gently to help crumbs adhere.
- Heat butter in a large skillet over medium-high heat until it begins to foam and turn golden. Carefully place breaded schnitzels in the pan, cooking 3-4 minutes per side until golden brown and crispy.
- Remove schnitzels and set aside on a wire rack or paper towels to drain excess oil and maintain crispiness.
- In the same skillet, sauté sliced onions until soft and translucent, about 5-6 minutes. Pour in heavy cream, stirring to incorporate any browned bits from the pan.
- Simmer the cream sauce for 3-4 minutes until it thickens slightly. Taste and adjust seasoning with salt and pepper as needed.
- Plate the schnitzels and generously pour the creamy onion sauce over them. Garnish with freshly chopped chives for added flavor and visual appeal.
- Serve immediately while schnitzels are hot and crispy, traditionally accompanied by potato salad or spätzle.
Tips
- Meat Preparation is Key: Choose high-quality, thin cuts of pork or veal and pound them evenly to ensure uniform cooking and maximum tenderness.
- Breading Technique Matters: Create a proper breading station and use a light touch. Press breadcrumbs gently onto the meat to create a crisp, even coating.
- Oil and Temperature Control: Use butter for authentic flavor, but ensure your pan is at the right medium-high heat to achieve a golden-brown crust without burning.
- Don't Overcrowd the Pan: Cook schnitzels in batches if necessary to maintain the perfect crispiness and prevent steaming.
- Let the Meat Rest: After frying, place schnitzels on a wire rack to keep them crisp and prevent sogginess from trapped steam.
- Sauce Consistency: Simmer the cream sauce gently and watch carefully to achieve the perfect thickness without breaking the cream.
- Serve Immediately: Schnitzel is best enjoyed hot and crispy, so time your cooking to serve right away for the ultimate dining experience.
Nutrition Facts
Calories: 650kcal
Carbohydrates: 35g
Protein: 45g
Fat: 38g
Saturated Fat: 20g
Cholesterol: 220mg
