Corn schnitzel

Corn schnitzel

Corn Schnitzel is a type of schnitzel that is made from corn. It is a popular dish in many parts of the world, particularly in Germany and Austria, where schnitzel dishes are a staple of the local cuisine.

History

The origins of the corn schnitzel are not entirely clear. Some food historians believe that it may have been inspired by the traditional Wiener Schnitzel, a breaded and fried veal cutlet that is one of Austria's most famous dishes. Others suggest that it may have been developed independently in Germany or another part of Central Europe.

Preparation

To prepare a corn schnitzel, corn kernels are first ground into a coarse meal. This cornmeal is then mixed with eggs, flour, and seasonings to form a batter. The batter is shaped into thin patties, which are then breaded and fried until golden brown.

The breading for a corn schnitzel typically includes breadcrumbs, flour, and seasonings such as salt and pepper. Some variations may also include herbs or spices for additional flavor.

Serving

Corn schnitzel is typically served hot, often with a side of potatoes or salad. It can also be served with a variety of sauces, such as gravy, ketchup, or mustard. In Germany and Austria, it is often accompanied by a slice of lemon, which is squeezed over the schnitzel just before eating.

Variations

There are many variations of corn schnitzel, both within and outside of Central Europe. In some regions, the cornmeal is replaced with other grains, such as wheat or rye. In others, the schnitzel is filled with cheese, vegetables, or meat before being breaded and fried.

See also

• Schnitzel
• Wiener Schnitzel
• Cornmeal
• German cuisine
• Austrian cuisine