Pork Schnitzel Vienna Style (Schweineschnitzel Wiener Art)
Wiener Schnitzel is made with veal. This dish is a German equivalent using pork instead of veal. It can be served with Spaetzle, Potatoes of any sort, or other noodles. It goes very well with Green Beans, also. I grew to love it while living in northern Bavaria. You can make many types of sauces for it, turning it into Jaegerschnitzel (brown mushroom sauce), Paprikaschnitzel (with finely sliced red peppers in a ligher sauce), or most anything else. You can also make a fruit garnish from juniper berries or currants and lemon/lime juice. Be creative!
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DIRECTIONS
- Mix eggs and olive oil in a flat bottomed dish until well blended.
- Pound chops as thinly as possible. Mix Salt, Pepper, and Wheat Flour and rub chops with the mixture.
- Add remaining Salt/Pepper/Wheat Flour mixture to a bowl and pour in breadcrumbs and thyme. Shake the bowl to mix.
- Add butter to a frying pan and melt on high heat. Reduce heat to low.
- Dip chops one at a time in the Egg/Olive Oil mixture, transferring them first to the Breadcrumb/Spices bowl to be covered and then to the frying pan.
- Fry on low heat 15 minutes a side (golden brown).
- Garnish with Fresh Chives (chopped) and Lemon Wedges and serve with whichever side dishes you choose (Spaetzle, Boiled Potatoes, or Egg Noodles are good, German sides).
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