Ingredients: |
Ingredients: It's not a hot dog! It's one of those things which seems as if it should be much harder than it really is. Breaded thin pork cutlets deep fried.
Ingredients:
Pork cutlets, good quality. You can buy these as such but an excellent source is the big pork chops from Costco.
Eggs
milk
white flour
bread crumbs (if you know how to make them go ahead, I had not very good results using a blender. It's probably
better to get a can from the grocery store)
salt and pepper
cooking oil, I don't know, and probably don't want to know what the Austrians use but Canola oil works fine
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Directions: |
Directions:Process:
Get ready to fry the schnitzels, I use an electric frying pan so I don't have to watch the temperature but if you have experience and prefer a better way do so. You want the oil hot.
Prepare the cutlets, assuming you are using the Costco pork chops, slice them the hard way (i.e. across the flat) about three to the chop. Pound them thin with the grid side of a meat hammer (chanting “watch out larry” between blows helps). Don't over do it, you're not making strudel paistry.
Set out three shallow bowls (e.g. 12” square 2” deep glass baking dishes are ideal): #1 - flour, #2 eggs with a little milk as if for scrambling with salt and pepper, and #3 bread crumbs. You can use a plastic baggie for the flour if you want.
Caution: the oil is hot and dangerious, be careful. The cooking process is going take all your attention so either have everything else done or delegate someone to help.
Coat a cutlet with flour, then dip it in the eggs, be sure to get it throughly wet, then put it in the bread crumbs and uniformally coat it.
Put it in the oil to cook. It will only take a short time, you will have to watch them and allow for the fact that they will continue to cook a bit from stored heat after they come out of the oil. You want them to be a nice golden brown. Eventually you'll be putting them in and taking them out at the same rate.
As they come out, put them in a bowl lined with paper towels to soak up excess oil and add more paper towels between layers. Serve as soon as you have enough, so you don't want to start cooking until everything else is ready or under someone else's control.
Variations:
Adding mushroom gravy makes an imitation“jager schnitzel” (to do it right takes real jager sauce which is an art in itself but is available as a mix.
Cream based sauce makes rahm schnitzel use anything that appeals to you or that too is available as a mix. |
This recipe for Weiner Schnitzel is from