Eat like a German - German Recipe:
Wienerschnitzel (1)

Wienerschnitzel (1)
Wienerschnitzel
[ source: Wikipedia]

Serves: 4 people

Prep time:
Cook time:
Total time:

is a traditional Austrian dish and is a popular part of Viennese and Austrian cuisine, consisting of a thin slice of veal coated in breadcrumbs and fried. In Austria the dish is traditionally served with a lemon slice, lingonberry jam and either potato salad or potatoes with parsley and butter.

While the traditional Wiener Schnitzel is made of veal, it is now sometimes made of pork, though in that case it is often called Schnitzel Wiener Art (Germany) or Wiener Schnitzel vom Schwein (Austria) to differentiate it from the original. In Austria, the term Wiener Schnitzel is protected by law, and any schnitzel called by that name has to be made from veal. The dish may have originated in Milan, northern Italy, as cotoletta alla milanese, and may have appeared in Vienna during the 15th or 16th century. According to another theory, it was introduced in 1857 by Field Marshal Radetzky, who spent much of his life in Milan. The term Wiener Schnitzel itself dates to at least 1862.

[ source: wikipedia ]

Ingredients:

  • 4 thin boneless pork chops or veal chops
  • 1/2 c. oil (I use olive oil)
  • 3/4 c. fine bread crumbs
  • 2 eggs
  • salt & pepper
  • 2 lemons

Procedure:

Heat the oil in a large skillet at medium high heat. Place each chop between two sheets of plastic and pound with the smooth side of a meat tenderizer until thin (1/4" - 3/8")

Beat the two eggs in a bowl that is wide enough to dip the meat into. Spread the bread crumbs onto a plate or flat surface. Take each cutlet, season with salt and pepper and dip both sides of meat into eggs to coat. Then coat the entire cutlet with the bread crumbs. Place in hot oil and cook on both sides until golden brown. It only takes about 1-2 minutes per side.

Serve each cutlet with half a lemon on the side. Some people go ahead and squeeze the lemon onto the schnitzel before serving. I prefer to squeeze the lemon juice onto the meat just before I eat it. I prefer to serve with half a lemon, rather than wedges, because it is not as messy when you squeeze it. (Which you would appreciate if you have paper cut)!

** Some people serve this with a fried egg placed on top of the schnitzel.




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