Wienerschnitzel/Schweineschnitzel
Source of Recipe
Recipes by Cindy-German Recipes
Recipe Introduction
Note: Lightly breaded boneless veal or pork cutlet. This is one of my favorite dishes and it is SO easy to make! The prep time is less than 10 minutes.
Recipe Link: recipesbycindy.homestead.com/Schnitzel.html List of Ingredients
4 thin boneless pork chops or veal chops
1/2 Cup oil (I use olive oil)
3/4 Cup fine bread crumbs
2 eggs
salt & pepper
2 lemons
Recipe
Heat the oil in a large skillet at medium high heat. Place each chop between two sheets of plastic and pound with the smooth side of a meat tenderizer until thin (1/4" - 3/8").
Beat the two eggs in a bowl that is wide enough to dip the meat into. Spread the bread crumbs onto a plate or flat surface. Take each cutlet, season with salt and pepper and dip both sides of meat into eggs to coat. Then coat the entire cutlet with the bread crumbs.
Place in hot oil and cook on both sides until golden brown. It only takes about 1 - 2 minutes per side.
Serve each cutlet with half a lemon on the side. Some people go ahead and squeeze the lemon onto the schnitzel before serving. I prefer to squeeze the lemon juice onto the meat just before I eat it. I prefer to serve with half a lemon, rather than wedges, because it is not as messy when you squeeze it. (Which you would appreciate if you have paper cut)!
** Some people serve this with a fried egg placed on top of the schnitzel.
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