Prep 30 mins
Cook 8 mins
When you are German these main dishes are just a fact of life, each schnitzel personalized with our own flavors.Serve with lemon slices topped with anchovy fillets.
- 4 pork cutlets, pounded thin
- 1 egg, mixed with a little water
- salt and pepper
- 1 cup breadcrumbs
- 4 tablespoons oil (or bacon grease)
- Mix egg, water, salt and pepper. Dust each cutlet lightly with flour. Then dredge first in egg mixture, then in breadcrumbs. Cover and set aside in refrigerator. In a large skillet over medium-high heat, sauté cutlets, being careful not to overcook. And please. Do not poke around on these cutlets with a fork. It will only make the meat tough.
This is the best Wienerschnitzel I ever made. Once I didn't have any pork on hand so I used steak and it turned out great. Sometimes I add basil and oregano to the mix and use vegetable crackers crushed up instead of breadcrumbs.
We loved this recipe. It was easy and delicious. My 5 and 8 year olds loved them. I used Panko for bread crumbs because that's what I have in the house. I served these with Mean Chef's Spinach Saute With Brown Butter & Garlic # 110043 and some hot bread. Yummy. I've already repeated the recipe in the in the last couple of weeks. Thank you.