JULIE'S VIENER SCHNITZEL
I have a dear friend from Germany, Gabrielle who when visiting me made this wonderful dish. I changed the meat from veal to pork and made a few other changes. When I made it for her a few years later she loved my version. It has been a favorite in my home ever since. Enjoy
Provided by Juliann Esquivel
Categories Pork
Time 1h25m
Number Of Ingredients 9
Steps:
- 1. Buy nice thick pork lion chops, pound down and rinse. Paper towel dry and then season with garlic powder, salt and pepper.
- 2. Dip each pork chop and dust in flour on both sides. Next dip in egg wash(six eggs beaten) no milk/ or water in the eggs please.
- 3. Dip in bread crumbs or cracker crumbs (un-seasoned)then dip again in egg wash again and dip again in bread crumbs. (Making sure to double dip each chop in bread or cracker crumbs).
- 4. Next fry in clarified butter and real butter until golden.
- 5. When all is fried. Drain some of the butter out of the pan and add the (1/4 cup water and a tad more) to the bottom of the pan. Cover pan and put on simmer for 1 hour & 10 minutes. Serve with lemon wedges and a side of hot german potato salad. Recipe coming. Enjoy
- 6. Note: This dish is delicious because it's fried in butter. I know some people can't eat butter because high content in cholesterol. I think I spelled it right. Anyway, this dish will loose it's special flavor if fried in oil or margerine. So if you make it only occasionaly I am sure one serving wont hurt. I serve a glass of wine with this meal. Wine counteracts and lowers cholesterol. So go ahead and enjoy.
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