Schnitzel

High school (ages 12+)
Food & Cooking

Name:

Date:

Step 1 · Read the article

Open the article and read it at the level above. Then answer the questions below in your own words.

https://smallwhale.org/articles/schnitzel

Write what each word means, using the article.

Do not copy the article. Write two things you learned, the way you would explain them to a friend.

Answers below are taken from the article’s stored facts, so they match what the student read.

1. What is the traditional meat for wiener schnitzel?Veal
2. What is the frying temperature range?Approximately 170-180°C (340-355°F)
3. How do you make the crispy coating?First dust the meat with flour, dip it in beaten eggs, then coat it with breadcrumbs. When fried, the breadcrumbs turn golden and crunchy.
4. What kinds of meat can you use for schnitzel?You can use veal, pork, chicken, turkey, or beef. Each type gives a different taste and texture.

Mechanical Tenderization: Using physical methods, like pounding, to break down meat fibers and soften the texture.
Panier: The French term for the breading process, commonly used in culinary contexts.
Clarified Butter: Butter that has had its milk solids and water removed, allowing it to be heated to higher temperatures without burning.