Wednesday, March 10, 2010

Wiener Schnitzel vom Schwein

This traditional Autstrian dish is the pork version of the classic Wiener Schnitzel, which is made with veal. Most Americans do know it better as Weiner Schnitzel though.  In the Midwest it is often just called a breaded pork cutlet and served on a bun with mayo and pickles.
 In Austria and Germany schnitzel is usually served with lemon wedges or ligonberry jam. Since ligonberry jam is hard to find in many parts of this country (though Ikea does offer it in their gourmet food center at the front of most stores), I usually serve them with lemon wedges and love it that way. It's amazing what a little spritz of lemon can do for a dish!
In my picture below you will notice that the schnitzel is a little smaller than typical, I was in a hurry that night and used very thin pork chops so I didn't bother pounding them out. Taste wise it doesn't make a big difference (as long as the chops are < 1/4" thick). If you don't want to pound them out yourself and can't find any thin chops, you can ask your butcher to tenderize thicker ones for you (they don't charge for that service).

Tips:
  • To test the temperature of your oil, toss a little flour or a few breadcrumbs in the pan. If it sizzles and begins to brown, it's warm enough. If it begins to burn, it's too hot. If it just sinks or does nothing, the oil's not ready.
  • I like to pour a little onion powder in the palm of my hand and sprinkle the top of each cutlet with it for a bit of extra flavor. Traditional? No, but delicious...yes!
  •  Spritz the lemon juice over each cutlet just before eating or the breading will get soggy.
Wiener Schnitzel vom Schwein

4 boneless pork chops, pounded thin (about 1/4 inch)

1/4 cup flour
3/4 cup panko breadcrumbs
1 egg, beaten
1 tablespoon water
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 teaspoon onion powder, divided
Vegetable oil for frying
lemon wedges (1 large lemon, quartered)


In a large heavy skillet, heat a half an inch of oil over med-high heat.
Place flour, eggs, and breadcrumbs into 3 separate containers (pie plates, cake tins, serving platters, and baking dishes will all work well). Mix half of the seasoning salt, pepper and onion powder into the flour and half with the breadcrumbs, stirring to combine evenly. Beat the egg with a tablespoon of water. Dip each pork cutlet into flour first, then egg mixture and followed by breadcrumbs. Place coated pork into hot oil. Cook each side for about 2 minutes, or until well browned. Drain on paper towels and serve with lemon wedges.

1 comments:

Miss Meat and Potatoes said...

This simple little recipe is hard to beat. So good with the squeeze of lemon at the end. I like to pretend the acid 'dissolves' the oil it was just fried in:)

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