WIENER SCHNITZEL RECIPE

What do you think of when I say "Wienerschnitzel?" If you thought, "a German swear word," you're wrong, but if you thought, "fried steak," then you win! Schnitzel is a type of Austrian steak. Wienerschnitzel is a breaded, fried steak. It is also a staple of the Austrian diet. It is served in almost every restaurant and home in Austria. The meat is tenderized with a hammer or similar utensil, coated with flour, beaten eggs, covered with bread crumbs and fried. The crispy texture of the crust contrasts with the tenderness of the meat. Traditionally this recipe was only made with veal cutlet. It can also be made from pork cutlet. This recipe will be made using pork cutlets. The process of making Wiener Schnitzel is as easy as saying Weiner Schnitzel. You won't need many ingredients at all. Ingredients: 1 (2-3 oz.) Pork or Veal Cutlet per serving Kosher Salt Freshly Cracked Black Pepper About 2 cups of All Purpose Flour 1 beaten Egg, per portion About 2 cups of Japanese Bread Crumbs Vegetable or Olive Oil for frying Fresh Lemon Slices, for garnish First things first, you need to tenderize the meat. This will thin out and break down the muscle fibers of the meat, making it much easier to fry and giving the meat a more tender texture. You can use a either a tenderizer mallet or the plunger type professional tenderizer. Next you will want to sprinkle about 1/2 tsp. of kosher salt onto each side of the cutlets. This doesn't have to be exact. Just pinch what you think would be that amount. Salting your meat before you cook will help it retain its moisture while cooking, leading to a more tender and flavorful end product. Next, follow the same procedure, except this time you will be cracking fresh black pepper onto all sides. If you don't have fresh cracked black pepper, then pre-ground works just as well. Now that you have seasoned your meat, the main prep is going to begin. Take you cutlet and lightly coat each side in all purpose flour. This will give your liquid dredge something to stick to. Then you dip your cutlet into the beaten egg. You will need roughly one beaten egg for each portion of wiener Schnitzel. You want to crack your eggs into a wide bowl and beat them until they are as smooth as possible. After you have dipped all your cutlets into the eggs, do the same with the bread crumbs. The best kinds of bread crumbs for this are Japanese bread crumbs. They will give you a more crispy texture and will absorb less oil while frying, but any type will work just fine. Make sure to coat all sides evenly. Now to the frying! You will need either Vegetable or Extra Virgin Olive Oil for frying. Pour your oil into a medium high skillet, just enough to coat the bottom of the pan. Make sure to heat the pan well before you put your meat into it. The oil should sizzle as soon as the meat hits the pan. This is essential. If it is not hot enough, the oil will soak into the bread. If it is hot enough, it will seal the coating, thus keeping the oil out of the meat and all the flavorful juices in the meat. Once your oil is hot enough, put your meat into the pan.You are going to want to fry your meat until it is golden brown on each side. This should take about 2-3 minutes on each side. Once the cutlets are golden brown all around, take them out of the pan and let them sit for a minute or so to cool off. Serve it with a fresh lemon wedge on the side. This is so that you can squeeze a little fresh lemon juice on your steak. Wiener Schnitzel, since it is such a staple, is very versatile. It can be served with a simple green salad of greens, sprinkled with olive oil, lemon or lime juice, salt, and pepper. It can also be served with German potato salad, or traditional German or Austrian potato pancakes. Image author: Kobako Related: Goan Fish Recipe French Fries Recipe Cinnamon French Toast Recipe Quick Beef Stew Recipe Easy Chicken Cacciatore Recipe

Provided by @MakeItYours

Number Of Ingredients 8

• Ingredients