Wiener Schnitzel (Oktoberfest)

   Posted by: anj68   in recipe


Wiener Schnitzel made September 22, 2012.

4 thin boneless pork chops or veal chops (we used chicken breasts instead)
1/2 c. oil (I use olive oil)
3/4 c. extra fine bread crumbs
2 eggs
salt & pepper
2 lemons
waxed paper

Heat the oil in a large skillet at medium high heat.  Place each chop between two sheets of waxed paper and pound with the smooth side of a meat tenderizer until thin (1/4″ – 3/8″).  Dip the meat into flour so that it is lightly covered.  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.  In a separate pan, melt 4 tbsp of butter. As a note, traditional recipes call for lard instead of butter.  Once the cutlet is done frying, lightly fry it in the butter to give it the authentic German taste.  Serve each cutlet with half a lemon on the side.

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  1. Oyako Donburi and Recipe Roundup « The Heavy Table – Minneapolis-St. Paul and Upper Midwest Food Magazine and Blog    Sep 25 2012 / 7am:

    […] Wiener schnitzel, spaetzel, German pretzels, roasted beet and arugula sandwich, lavender grilled cheese, and oyako donburi. » Oyako Donburi and Recipe Roundup Tags: German pretzels, grilled cheese, oyako donburi, recipe roundup, roasted beets, spaetzel, wiener schnitzel » Print Version // » Leave a Comment Click here to cancel reply. […]

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