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- 3 pounds center-cut pork, preferably heritage
- Salt and pepper, to taste
- 7 ounces flour
- 4 eggs
- 7 ounces breadcrumbs
- Splash of seltzer water
- Oil, for frying
- Lemon, for garnish
Slice the pork against the grain into 3-ounce pieces, and pound until ¼-inch thick.* Season with salt and pepper, to taste. Place the flour, eggs, and breadcrumbs in 3 separate bowls side by side. Beat the eggs with a splash of seltzer. Fill a deep pot 1/3 full with oil, and heat over a medium flame until a fryer thermometer registers 350 degrees. (Avoid filling the pot with too much oil, as it will expand greatly in volume when items are added.)
In batches, dip the pork in flour, egg, and breadcrumbs. Shake off excess. Fry under constant circular movement for 60 seconds or until crisp. Pat dry and serve.
Fall Recipe: Wiener Schnitzel
I first discovered Wiener Schnitzel as a little girl eating “around the world” at Disney’s Epcot Center, and those two words still make me giggle. Funny name aside, it’s a classic dish that’s easy to prepare.
Wiener Schnitzel, the national dish of Austria, is nothing more than pounded meat that then gets lightly breaded and fried. According to Austrian law, a dish of Wiener Schnitzel must be made from veal, although variations, while not technically Wiener Schnitzel, can be made using pork.
Wiener Schnitzel is a fun and easy dish to serve for a small group and rarely does it disappoint. It consists of a pretty standard breading recipe: flour followed by an egg wash and bread crumbs. I add lemon juice and a splash of heavy cream to the egg batter for extra zing and richness.
If you are feeling authentic (and willing to splurge) veal is definitely delicious. If you’re on a budget or don’t support the practice, then pork is a perfect alternative. Just buy a tenderloin and slice it into four to six rounds a good whack with a rolling pin will shape them into perfect cutlets for pan frying.
I like to serve Wiener Schnitzel with homemade spaetzle and a simple lettuce salad. Extra lemon wedges and a bottle of white wine round out the meal. It’s a hearty and filling dinner, perfect for chilly fall nights with friends. (And if you have any leftover, it’s pretty delicious tucked inside a biscuit. Bonus points if you make gravy.)
Ingredients Original Wiener Schnitzel Recipe
– serves 2 –
2 pieces veal or pork (1/2 – 3/4 inches thick) cutlets (no bones)
salt, pepper to taste
bread crumbs (plain, unseasoned, the best is to make your own, see below)
lemon, parsley for decoration
clarified butter or lard for frying – Use oil or fat that can get very hot (expeller pressed coconut oil would be an option, taste neutral of course)
Line a large baking sheet with a double layer of paper towels. Whisk flour and 1 tsp. salt in a wide shallow bowl. Lightly whisk eggs and cream in another wide shallow bowl until the yolks and whites are just streaky. Mix breadcrumbs and 2 tsp. salt in a third wide shallow bowl. Pound veal slices between sheets of plastic wrap to 1/8”–1/16” thickness, being careful not to tear. Season lightly with salt and pepper.
Prop a dry-fry thermometer in a large deep skillet pour in oil so that bulb is submerged. Heat oil over medium heat to 350°. Add butter to skillet and adjust heat to maintain 350°.
Dredge 2 veal slices in flour mixture shake off excess. Dip in egg. Turn to coat shake off excess. Dredge in breadcrumbs, pressing to adhere shake off excess. Transfer slices to skillet. Using a large spoon, carefully baste the top of the veal with the hot oil. Cook until breading puffs and starts to brown, about 1 minute. Turn and cook until browned, about 1 minute longer. Transfer to a paper towel-lined sheet. Repeat with remaining veal slices.
Divide veal among plates. Garnish with lemon wedges and parsley or lettuce.
The eponymous breaded and fried veal escalope wasn't actually invented in Vienna - but it surely is where they make it best.
Although not invented in Vienna, the breaded and fried veal escalope has become one of the city’s famous icons.
The true origin of the Wiener Schnitzel has become a matter of vigorous debate between culinary historians. One thing, however, is absolutely certain: the Wiener Schnitzel is truly cosmopolitan. The earliest trails lead to Spain, where the Moors were coating meat with breadcrumbs during the Middle Ages. The Jewish community in Constantinople is similarly reported to have known a dish similar to the Wiener Schnitzel in the 12th century. So whether the legend surrounding the import of the “Costoletta Milanese” from Italy to Austria by Field Marshal Radetzky is true or merely a nice story makes very little difference, in actual fact. So long as the schnitzel is tender and crispy!
- ½ cup white wine vinegar
- 1 ½ tablespoons sugar
- 1 teaspoon thyme leaves
- ¼ cup canola oil (plus more for frying)
- Salt and freshly ground pepper
- 1 pound small fingerling potatoes
- 3 garlic cloves
- 1 cup all-purpose flour
- 2 large eggs beaten with of water
- 2 cups panko (Japanese bread crumbs)
- 4 ounces boneless pork chops (butterflied and pounded 1/3 inch thick, or eight 2- pork cutlets, lightly pounded)
- 1 cup flat-leaf parsley (patted thoroughly dry)
In a medium bowl, whisk the vinegar with the sugar, thyme and 1/4 cup of the oil and season with salt and pepper.
Put the potatoes and garlic in a pot and cover with water season with salt and bring to a boil. Simmer over moderate heat until the potatoes are tender, 10 minutes. Drain and thinly slice the potatoes add to the dressing and toss. Discard the garlic.
Put the flour, eggs and panko in 3 separate shallow bowls. Season the pork with salt and pepper and dip in the flour. Dip the cutlets in the egg and then in the panko, pressing to help the crumbs adhere.
In a large skillet, heat 1/2 inch of oil until shimmering. Add the cutlets in a single layer and cook over high heat, turning once, until golden and crispy, about 3 minutes. Drain on paper towels. Add the parsley to the skillet and cook, stirring, until crisp, about 30 seconds. Using a slotted spoon, transfer the parsley to a paper towel&ndashlined plate and sprinkle with salt. Serve the pork with the potato salad. Garnish with the parsley.
Authentic Wiener Schnitzel
When I was growing up my grandpa would always order wiener schnitzel from this one restaurant we would go to. He would always give me a bite and I thought it was tasty, and later in life I remembered the name because it’s just fun to say. I wanted to learn how to make it but in a healthier way that I could enjoy with Paleo.
Instead of breadcrumbs we’re using a mixture of tapioca flour and almond flour which I’ve found produces the best results. Just using one or the other doesn’t really work. If it’s just almond flour it’s too clumpy and if there’s just tapioca flour it doesn’t create a thick enough coating.
Today we’re using some beautiful pork loin chops, lean and delicious. Because it’s the loin it’s just as lean as chicken breast, so if you’re not a fan of fatty meats and have been steering clear of pork you should give this a try. The trick is to pound them so they’re nice and flat. This helps them cook better and they’ll turn out nice and tender too.
Dip them once in the flour before putting them into the egg. This helps to dry them off and makes it so the egg sticks to the pork better. Then when you dunk it back into the flour with the egg all over it you get a nice coating of the flour so it creates that great crispy coating we’re looking for.
What I love most about this recipe is that it takes almost no time to prepare it, and it cooks up quick. So when you need a meal in a hurry you can have this on the table in fifteen minutes flat. Serve it up with the salad of your choice and you have a complete Paleo meal without a lot of hassle.
Wiener schnitzel just means schnitzel the way they do it in Vienna, with schnitzel referring to a boneless meat that has been tenderized and fried up with a bread crumb coating. Traditionally it’s made with veal, but here we’re going with pork loin because it’s easier to find and tastes really yummy. Also pork is one of the more common meats used in schnitzel so it’s still keeping with tradition.
If you order wiener schnitzel from a restaurant you just don’t know what oil they’ll use to fry it up. Here we’re going with olive oil so you’ll be getting healthy monounsaturated fat to go along with the protein in the pork loin. I’ve added in a bit of cayenne pepper so there just the smallest hint of a little spice, which works well with the pork.
The simplicity of this dish cannot be overstated and it’s nice to have such a delicious meal prepared with just a few ingredients in a short amount of time. Enjoy!
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Oma's traditional & authentic Jägerschnitzel:
The way I make mine is the way my Mutti made it. Traditional in our family.
Her recipe included breaded pork cutlets, pounded thin, and covered in an amazing sauce that had a bit of a spicy taste, a touch of paprika and bacon. So wunderbar!
Definition of TRADITION:
- Handed down from age to age
- Something that is in keeping with long-standing tradition, style or custom
meaning just the way my Mutti and my Oma did it
Literally, that means that there are so many traditional recipes for Jagerschnitzel, all that are authentic German recipes, you can choose just the one that matches your taste buds.
- 4 veal schnitzel/cutlets
- 150 g flour (for coating)
- 200 g breadcrumbs (for coating)
- 3 eggs (for coating)
- 1 shot milk
- a little clarified butter
- lemon wedges (for garnish)
Using a little less clarified butter and, instead, 1 tbsp butter, gives the Wiener Schnitzel a very special, delicate taste.
Learn how to make the perfect Wiener Schnitzel with the help of our video.
What is the most popular accompaniment for the famous Wiener Schnitzel or classic Fried Chicken in Austria? The traditional Potato Salad, of course! Try it!
Enhanced with parsley and delicately seasoned, potatoes (“Erdäpfeln” in Austrian), are a popular all-round classic, make the ideal side dish.
Pimp my Wiener Schnitzel –
9 Amazing Recipes for Crispy Schnitzel Breadings
It’s not a secret we Austrians love breaded food. It has always played a major role in Austrian cuisine. You love it too?
Find more recipe like that here: “Austrian Deep Fried Recipes”
If you want to bring the famous Wiener Schnitzel to the next level, try making Cordon Bleu which could be described as the “luxury” version!
Culinary historians have forever been disputing the true origins of the Wiener Schnitzel. The oldest traces lead back to Spain to the Medieval ages. Back then meat was coated in breadcrumbs. Also the Jewish community in Constantinople was apparently familiar with a similar dish in the 12th century. And of course there is the legend involving field marshal Radetzky who is rumored to have imported the “Costoletta Milanese” from Italy to Austria. Fact is: The Wiener Schnitzel is a real cult dish.
As its name suggests, the Schmaltz pot is intended for storing lard. It is therefore not only useful, but also visually an absolute eye-catcher and conjures up a touch of retro flair in every kitchen. And best of all, the Schmaltz pot is also suitable as a small cooking pot if it is not used for storing lard.
And when our famous Wiener Schnitzel is baked out of the Schnitzel pan, you’ll feel like you were in your grandma’s kitchen in the old days.
But don’t let the name fool you! The round pan with a high sides and two handles is ideal for frying crispy schnitzel, but can also be used for many other things as well. For example, stew and egg dishes, as well as Asian wok-based dishes, can be cooked in the enamel Schnitzel pan. With its two practical handles, it can also be placed directly on the dining table and used as a serving pan. We love it!
The classic pan in tried and tested pure black, with which everything is baked and roasted particularly brown and crispy thanks to the dark surface – We love it!
So what are you waiting for, baking your Schnitzel out or still thinking about it?
It is cut and scratch resistant, easy to clean and does not change the taste of the food prepared in it – porcelain enamel has many advantages. The RIESS family, who lived in Austria, thought the same thing almost a long time ago when they began making tableware from this easy-care material in 1922.
Handmade with LOVE…
… this thought applies not only to us when we are cooking, but also to RIESS. The RIESS-Emaille manufactory in Ybbsitz in the Lower Austrian Mostviertel is the only cookware manufacturer in Austria and meanwhile the family business is well known far beyond its borders. In addition to kitchen utensils in classic white, there are pots, strainers, bowls, cups and the like in delicate pastel colours as well as animal and flower designs – so there is something for every taste.
The various products of „RIESS-Emaille“ made it all over the world to cult lifestyle objects.