Weiner Schnitzel



After dining at The Black Forest last week-end, I can't get their schnitzel off my mind; and I'm going to whip up my rendition of the German Classic this week-end.
I haven't made this in awhile, but it's a very easy to prepare and is delish.  This will be great for Sunday Dunch with a bit of Fettuccine Alfredo.

The real "secret" to this dish is finding great veal cutlets for use in the recipe.

Standard Ingredients:


  • 4 half-inch thick Veal or Pork Cutlets
  • 1/2 cup Flour
  • 1 large Egg
  • 1 cup of Dry Breadcrumbs
  • 4 Tbsp of Vegetable Oil
  • Salt and Pepper to taste
  • 2 whole Lemons




Instructions:


  • Trim and clean cutlets
  • Pound cutlets to 1/4 t0 1/8 inch thickness
  • Salt and Pepper cutlets lightly and set aside
  • Spread Flour on a dry plate or cutting board
  • Beat Egg in large shallow container
  • Spread Breadcrumbs on another dry plate or cutting board
  • Heat 6-8 Tbsp of oil in a large pan on med-high heat
  • Flour one cutlet on both sides
  • Flip floured cutlet in Egg
  • Cover Egged cutlet heavily in Breadcrumbs
  • Fry cutlet until browned (2-3 minutes per side)
  • Salt lightly while frying
  • Place cooked cutlets on paper towels to drain oil
  • Repeat process for each cutlet
  • Serve each cutlet with freshly cut lemon halves or quarters

Note: Though I will be using the traditional veal in this week end's dish, it can be produced with either pork tenderloin or chicken breast.  

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