Wiener Schnitzel My Way
From Good4U 13 years ago
- 20 minutes to make
- Serves 2-4
Originally, I believe this comes from Austria or Germany. Crispy, tasty and tender I have used pork tenderloin in this but you can use veal. Serve with a fresh salad and baked potato or whatever you like. Enjoy:)
Ingredients
- 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. * You can eliminate a bit of mess by using plastic bags for the flour and breadcrumbs then all you do is shake and make sure the schnitzels are fully covered and dispose of the bags afterward.
- 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 the 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.
chuckieb
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" It was excellent "