Recipie: German schnitzel

History of schnitzel: It stated when people from Israel started making schnitzel out of veal, as time went on veal became harder to obtain so the people started using turkey or chicken becuase it was more abundant. Then many Jewish poeple moved to Europe and brought schnitzel with them. They made their way to Germany in Germany they called beef schnizel Weiner schnizel and schnizel without beef schnizel nach weiner. They made their "own" type of schnizel, it was schnizel with pork.

Image from: Flikr, https://www.flickr.com/photos/avlxyz/14165933406

German schnitzel is schnitzel normaly made from pork but it can also be made out of chicken and the meat is cut in slabs

Ingridents

• 2 lbs of boneless pork
• 1/3 cups of all purpose flower
• 1 Tbsp of garlic salt
• 1/2 tsp of paprika
• 1/2 tsp of freshly ground peper
• 4 eggs
• 2 cups of breading
• 3 cups of butter milk
  • 3 tbsp of lemon juice
  • 1 cup of milk
• Avacado oil or any other oil with a high burning temperature

Prep

1. Cut the porks into 1/2 in thin strips
2. Put plastic rap over a cutting board
3. Put the pork strips on the cutting board
4. Use meat malet or a heavy pot/pan to beat the pork until tender

   Video from youtube

5. Set out 4 bowls
6. In the first bowl put the flower, garlic salt, paprika, and peper
7. In the second put the eggs
8. In the third put the buttermilk
9. In the fourth put the breading

Cooking

1. Dip the pork in the first bowl
2. Dip then in the second with the eggs
3. Dip in the first bowl
4. Dip in the fourth
5. Dip in the fith
   repeat 4-6 times
6. Get a cast iron skillet and fill about 1/8 an inch of your oil
7. Put the skillet over medium heat
8. When the skillet is ready put the pork with all of the stuff in the pan
   • When you think the skillet is ready take a pinch of flower and put it in the pan, if it sizels it is ready.
9. Cook each side 3-4 times
10. Take it out of the pan

Repeat untill all are cooked