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Before you jump to German pork schnitzel recipe, you may want to read this short interesting healthy tips about Discover How to Boost Your Mood with Food.
Many of us have been taught to believe that comfort foods are terrible and to be avoided. Sometimes, if the comfort food is a sugary food or another junk food, this is very true. Other times, though, comfort foods can be totally nourishing and it’s good for you to consume them. There are a number of foods that actually can improve your moods when you consume them. If you seem to be a little bit down and in need of an emotional pick me up, try a number of these.
Grains can be wonderful for driving away a terrible mood. Millet, quinoa, barley, etc are excellent at helping you have a happier mood. They fill you up better and that can help elevate your moods too. Feeling famished can actually make you feel terrible! The reason these grains elevate your mood is that they are not hard for your stomach to digest. They are simpler to digest than other foods which helps bring up your blood sugar levels and that, in turn, elevates your mood.
So you see, you don’t need to consume all that junk food when you want to feel better! Go with these hints instead!
We hope you got benefit from reading it, now let’s go back to german pork schnitzel recipe. You can cook german pork schnitzel using 11 ingredients and 7 steps. Here is how you do it.
The ingredients needed to prepare German pork schnitzel:
- Provide 4 boneless pork loin (use boneless chicken if preferred)
- Prepare Season with salt and black ground pepper
- Get Coating meat:
- Get 1/2 cup flour for coating the pork (or chicken)
- Use Sprinkle of salt and pepper (added to flour, optional)
- You need 2-3 eggs, lightly beaten
- Provide 3-4 cups golden breadcrumbs (any brand of preference)
- Prepare Frying meat:
- Prepare 4-5 cups vegetable oil, for shallow frying (or any cooking oil of preference)
- Use Garnish:
- Provide 1/2 lemon, sliced into wedges (optional)
Steps to make German pork schnitzel:
- In one baking tray add flour (add salt and pepper, optional), in the other tray, the golden breadcrumbs. In a bowl crack the eggs and gently beat it and set aside.
- On a chopping board, place the first piece of meat. Using a meat tenderiser, pound on both sides until flat and roughly 1cm thick. Season with salt and pepper, transfer to a plate. Repeat step 2 for remaining loins and set aside.
- Place the plate of meat, tray with flour, bowl with beaten egg and tray of breadcrumbs (in that order), in a row like a conveyor belt. Doing this makes it easier to dip the meat into each of the ingredients. Place a large tray next to the breadcrumbs, to transfer and place the coated loins on there.
- Dip the pork in flour and coat evenly on both sides. After into the egg mixture, let any excess run off. Lastly dip into the breadcrumbs (generously coat the meat). Shake off any loose breadcrumbs and place on a large plate. Repeat step 4 with remaining loins.
- Next, add oil in a frying pot and heat up to around 160 degrees. Tip: do a heat test by placing a piece of breadcrumb in the oil, if it begins to sizzle, the oil is ready. Place one to two pieces into the pot. Cook the meat until lightly golden brown on the bottom side and turn over.
- After a few minutes turn meat over again when that side is golden brown. To ensure the meat is fully cooked through and to get a crispy coating. Keep turning every few minutes until golden brown. Transfer to tray or large plate lined with paper towel to drain excess oil. Repeat until all the meat has been fried.
- Serve with potato salad or mash potato, salad and sauerkraut. Or with chips and peas (if adding lemon, drizzle over pork lion).
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