Wiener Schnitzel is a very traditional German and Austrian dish usually made of veal. I prefer to use pork cutlets for their denser texture.
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. They should more or less "swim" in the fat. Serve simply with a wedge of lemon.
Wiener Schnitzel with Zucchini Spaghetti and Spaetzle
Wiener Schnitzel
Ingredients
- 4 5 - 6 ounce pork steaks, pounded to ¼ 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
- ¼ to ½ cup flour
- 2 eggs lightly beaten
- ½ to ¾ cup bread crumbs I use crushed panko
- Oil for frying
Instructions
- Set up 3 shallow dishes. Place the flour in one, the eggs in another and the bread crumbs in the final dish.
- Heat ½ inch oil in a large skillet to about 350º F.
- Season the schnitzel with salt and pepper.
- Working one at a time (or as many as can fit the pan without crowding); dip the schnitzel into the flour to cover completely on both sides; then dip in the egg until coated, then toss in the breadcrumbs until coated. Place the schnitzel into the hot oil; do not crowd; cook about 3 minutes on one side, then turn and cook the other side. (You want them golden brown; you also might want to swirl the pan to make sure the meat does not stick to the bottom or use a fork to move it gently about. Be gentle though, you don't want to knock off the coating). Remove the schnitzel to a warm plate and serve with lemon wedges.
Brian says
So easy to follow! Remember to pound thin, that extra 1/4" makes a difference in final texture. I would advise acquiring "wicked knife skills" to cut a thick pork loin in half and then pound each side. This recipe was delicious!