Wiener Schnitzel, A Classic German Favorite
A little time in the kitchen combined with simple ingredients that you most likely already have in your cupboard, come together to make this delicious perennial German favorite. Serve with a squeeze of fresh lemon juice for a delicious tang that pairs really well with these crispy cutlets.
Equipment
- meat mallet
- large skillet
Ingredients
- 2 lbs pork tenderloin, sliced
- salt & pepper
- 1 cup flour
- 3 large eggs, beaten
- 1½ cups seasoned breadcrumbs
- vegetable oil, for frying
- 1 fresh lemon, cut into wedges
Instructions
- Slice the pork tenderloin into ¼ inch thick slices.
- Place cutlets between plastic wrap. Using a meat mallet pound each slice to ⅛ inch thickness.
- Season slices of pork with salt & pepper on both sides.
- Dredge each cutlet in flour to coat, shake off excess.
- Dredge each cutlet in beaten egg. Allow excess to drip off.
- Dredge cutlets in breadcrumbs, pressing to coat completely.
- Place breaded cutlet on a large platter and cover with plastic wrap. Refrigerate for 2 hours, or overnight.
- Heat about a ¼ inch of vegetable oil in a large skillet.
- Fry each cutlet until lightly golden brownlon both sides and meat is cooked through.
- Drain on a paper towel lined platter.
- Place cooked cutlets in the oven to keep them warm while you fry up the remaining cutlets.
- Serve with wedges of lemon.