JULIE'S VIENER SCHNITZEL

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Julie's Viener Schnitzel image

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

6 large thick pork lionchops
6 large eggs beaten
4 c cracker crumbs unseasoned
1 c clairfied butter or real butter
2 c white flour
1 tsp garlic powder
1 tsp salt
1 tsp fresh ground black pepper
1/4 c and a tad more water

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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