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Wiener Schnitzel – a very traditional German and Austrian dish
After returning from our vacation in Germany, I was hot to make Wiener Schnitzel as we enjoyed at the Augustiner Keller Beer Garden a small intimate place that serves about 7000 people a day during their season. In spite of the crowds, we had a very enjoyable meal, due in the most part to our server, and the epic adventure of the Tale of Herr Dr. Frei .
Wiener Schnitzel is a very traditional German and Austrian dish usually made of veal. I’m not a huge fan of veal, finding it to be a bit soft and flavorless, and find that pork works better with its denser texture and flavor.
To make a good Wiener Schnitzel, you don’t want the breading to adhere to the meat, it should be more of a crispy pillow around the meat, so when you bread it, do not press the crumbs, just allow them to adhere on their own. Also, you want to make sure you have an adequate amount of hot oil to fry them it. They should more or less “swim” in the fat. Serve simply with a wedge of lemon.
4 (5 - 6 ounce) pork steaks, pounded to 1/4 inch. (I find that it is easiest to pound them by placing them, one at a time, in a large zip lock bag. It's more secure and thicker than plastic wrap.) You could also use boneless skinless chicken breast or veal chops.
salt and pepper
1/4 to 1/2 cup flour
2 eggs, lightly beaten
1/2 to 3/4 cup bread crumbs ( I use crushed panko)