Thanks Davi for being my supermodel for the schnitzel debut!When I think of German/Austrian food, I think schnitzel...and brotchen, and brezeln, and lebkuchen, and linzesuppe, and rhabarber kuchen...and, and, and.
But always first is schnitzel. Near and dear to my heart and my stomach, this wonderful pork cutlet is super easy and most delicious and must be shared. Someday, when I get my dream diner, I'll erase these posts so I can keep it all secret, but for now the secrets out!
Schnitzel
- Boneless pork cuts (However many you need. I don't recommend getting the thin sliced.)
- 5-6 eggs, depending on how many you end up making. (think about 1-2eggs for 3-4 schnitzel.)
- Salt & pepper the eggs or meat, whatever you prefer.
- Plain breadcrumbs (Again, depends on how many you are making. I just keep pouring out what I need as I go.)
- Flour (Same deal as the bread crumbs, I just fill a plate with edges and add as I need.)
- You need a mallet, I prefer using a rubber mallet myself, place the cutlets between plastic wrap and pound away. I like to start in the middle and work my way out; they should be thin enough to see through.
- Start by dredging the meat in the flour making sure it is completely covered. Next, dip it in the egg coating it entirely, be sure that you get the excess off by letting it drip down before coating with the crumbs. Lastly, press the crumbs firmly onto the pork in the plate or pie dish (what I usually use).
- Fry in vegetable oil or whatever you prefer in a deep enough skillet to at least cover half the schnitzel. I used an oil thermometer last time and it seemed to fry best between 325-350 degrees for about 4-5 minutes on each side, approximately. I mostly eye-ball it, it should look a deep golden brown like in the picture.
Place the finished schnitzel in a dish lined with paper towels because this is greasy!
This a big family favorite, hope you enjoy it, too!
P.S Don't forget the lemon wedges! Total must with schnitzel!! Squirt it all over the top like you do with fish.
