Introduction
Schnitzel, the iconic breaded cutlet, gets a smoky, golden crust when cooked on the Arteflame grill. Whether you choose pork, chicken, or veal, the Arteflame's griddle delivers the perfect crisp texture while keeping the meat tender and juicy. Pair it with a tangy potato salad or a fresh green salad for an authentic experience.
Ingredients
For the Schnitzel
- 4 thin-cut pork, chicken, or veal cutlets (1/4 inch thick)
- 1 cup all-purpose flour
- 2 large eggs
- 2 tbsp water
- 1 cup breadcrumbs (panko or plain)
- 1/2 cup grated Parmesan cheese (optional)
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and freshly ground black pepper
- 4 tbsp butter (for grilling)
Optional Garnishes
- Lemon wedges
- Chopped parsley
Instructions
Step 1: Fire Up the Arteflame Grill
Light your Arteflame grill using vegetable oil-soaked napkins under firewood. Let it heat up for about 20 minutes until the flat griddle reaches a medium-high heat. This even heat is essential for creating a crispy, golden crust on the schnitzel.
Step 2: Prepare the Schnitzel
- If the cutlets are not thin enough, place them between two sheets of plastic wrap and gently pound with a meat mallet until about 1/4 inch thick.
- Set up a breading station with three shallow bowls:
- Bowl 1: Mix the flour with salt and pepper.
- Bowl 2: Beat the eggs with water until smooth.
- Bowl 3: Combine breadcrumbs, Parmesan cheese (if using), garlic powder, paprika, salt, and pepper.
- Coat each cutlet in flour, then dip into the egg mixture, and finally dredge in the breadcrumb mixture, pressing gently to ensure an even coating.
Step 3: Grill the Schnitzel
- Melt 2 tablespoons of butter on the Arteflame griddle near the center for a medium-high heat zone.
- Place the breaded cutlets on the griddle and cook for about 3-4 minutes per side, until golden brown and crispy.
- Move the schnitzels to the outer edge of the griddle to finish cooking through, about 1-2 more minutes per side. Ensure the internal temperature reaches 145°F (pork) or 165°F (chicken).
- Remove and place the schnitzels on a wire rack to keep the crust crispy while you prepare the garnishes.
Step 4: Serve
Plate the schnitzels and garnish with lemon wedges and a sprinkle of chopped parsley. Serve with a side of German potato salad, coleslaw, or fresh greens.
Tips
- Meat selection: Pork is the traditional choice for schnitzel, but chicken or veal are excellent alternatives.
- Keep it crispy: Avoid stacking the cooked schnitzels to maintain their crunch.
- Butter is key: Butter adds flavor and helps achieve the signature golden crust.
Variations
- Jaeger Schnitzel: Top with a creamy mushroom sauce for a hearty twist.
- Cheesy Schnitzel: Add a slice of melted Swiss cheese on top after cooking.
- Spicy Schnitzel: Add cayenne pepper to the breadcrumbs for a kick.
- Herbed Schnitzel: Mix fresh chopped parsley or thyme into the breadcrumbs.
- Mediterranean Schnitzel: Top with a light tomato and basil relish.
Pairings
Pair schnitzel with warm potato salad, sautéed green beans, or a refreshing beer for a complete meal.
Conclusion
Arteflame’s unique grilling style transforms schnitzel into a perfectly crispy and tender dish with a subtle smoky flavor. Whether for a casual meal or a special occasion, this recipe is sure to impress.
