Wiener Schnitzel My WayFrom Good4U 6 years ago
- 1 pork tenderloin cut in half length wise. Silver skin removed. (or veal cutlets) shopping list
- 1 cup flour seasoned (add salt, pepper and parsley flakes) shopping list
- 1 or more cups breadcrumbs. I use panko and make my own. shopping list
- 2 eggs plus a bit of water shopping list
- 2 tablespoons canola oil plus a tad of butter shopping list
- 1 lemon wedged (seeds removed) shopping list
How to make it
- To pound meat thin you may want to place the cutlet between sheets of plastic wrap for easier washing up. Use a heavy, flat-surface. Pound with meat mallet or rolling pin, if you don't have a meat mallet. Pound the meat evenly to 1/4 inch thickness for best results.
- Set up 3 shallow dishes. Place the flour in one and breadcrumbs in another. Beat eggs well and place in the third dish.
- Wash the meat in cold water. Working one at a time, dredge cutlets first in flour until the surface is completely dry. Dip in egg to coat, allow the excess to drip off for a few seconds and then roll quickly in the breadcrumbs until coated. Do not press breadcrumbs into the meat. Place aside on a plate. You may want to wash your hands at this point. Then repeat process.
- Place meat immediately in the pan with the hot oil and a tad of butter . Do not crowd the pan. Watch your schnitzel carefully to avoid burning. Turn in 3 to 4 minutes or when golden brown. Cook the schnitzel in batches, if necessary.
- When finished, serve immediately with wedges of lemon to squeeze on top.
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