Wienerschnitzel/Schweineschnitzel Lightly breaded boneless veal or pork cutlet
Ingredients: 4 thin boneless pork chops or veal chops, 1/2 cup oil i.e. Olive oil, 3/4 c. fine bread crumbs, 2 eggs, Salt & pepper, 2 lemons,
Directions: Heat the oil in a large skillet at medium heat. Place each chop between two sheets of plastic and pound with the smooth side of a meat tenderizer until (1/4" - 3/8") thin. Beat the two eggs in a bowl that is wide enough to dip the meat into. Spread the breadcrumbs 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 breadcrumbs. Place in hot oil and cook until both sides are golden brown.
It only takes about 1 1/2 minutes per side. Serve each cutlet with half a lemon on the side. Some people squeeze the lemon onto the schnitzel before serving. Others squeeze the lemon juice onto the meat just before serving.
Other Options:- Use half a lemon instead of wedges so it is not as messy when you squeeze it.- Serve with a fried egg placed on top of the schnitzel.
Author: Joshua Spaulding
Author Bio:
Joshua Spaulding
Joshua Spaulding is an American Soldier providing a unique point of view as an American Soldier stationed in Germany for over 4 years. Joshua consistantly provides quality articles on Germany tourism and travel.
