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Pork Schnitzel Or Schnitzel Wiener Art

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Pork Schnitzel Or Schnitzel Wiener Art

 

 

Being born and raised in Central/Eastern Europe I developed my love for SCHNITZELS in very early age.
 

One could argue that first solid food given to babies in Central Europe is in fact a schnitzel…..just a little humor for you….no, we don’t feed our infants schnitzels…..well, at least not before they get at least one tooth in.
 

There is a funny thing about schnitzels….you can have an AWESOME schnitzel….OK schnitzel…..and AWFUL schnitzel….it all depends on the cut of meat…..preparation and of course the secret ingredient…..LOVE…..

 

 

 

 

Yes, one must cook with love, but sorry to disappoint you……the secret ingredients in making the BEST SCHNITZEL ever is……frying OIL…..and frying pan.
 

When it comes to making schnitzels I am not an EXPERT many call me that – who am I to argue , but I learned from few of the best and I can hold my own……thank you very much.

 

First time I made Pork Schnitzel or also known as Schnitzel Wiener Art (my favorite) for my husband he thought he died and went to fried meat heaven….he was hooked and his schnitzel addiction started.
 

I carried my love of schnitzels onto my meat loving children and few years ago my older son declared me to be “the best schnitzel maker ever”. I beat my European Trained Chef dad….shhhhh…….don’t tell him.
 

The time has come and I am sharing my schnitzel making secrets with you……WORLD!

 

 

 

 

 PRINTABLE VERSION:

 

Ingredients:

  • 1 Pork Loin (at least 8″ long)
  • Salt
  • Flour
  • 1-2 Eggs
  • Milk
  • Breadcrumbs
  • Vegetable Oil
  • Lemon

STEP 1: Cut the pork loin into 3/4″-1″ slices.

STEP 2: Using meat tenderizer pound pork slices on both sides until they are about 1/4″ thick. Cut about two 1″slits anywhere on the edge of the pork, but across from each other (this prevents your schnitzel from curling when fried). Salt.

STEP 3: In 3 separate bowls get ready fine breadcrumbs, flour and egg lightly beaten with milk.


STEP 4: Drench pork in flour and shake of the access flour.


STEP 5: Dip pork in the egg wash.

STEP 6: Coat with breadcrumbs until completely coated.

STEP 7: Cover ready to be fried schnitzels with plastic wrap and put it in the fridge to rest for 20-30 minutes.

STEP 8: When you are ready to fry schnitzels pour about 1/2″ of vegetable oil into a frying pan (for best results use heavy frying pan) and heat it on medium heat until it’s hot enough to use. Test oil by dropping little bit of breadcrumbs into the oil.


STEP 9: Fry schnitzels 3 minutes on each side until golden brown.

STEP 10: Let schnitzels rest about 5 minutes before serving.

 

 

 

 

I love my SCHNITZEL with mashed potatoes or pan fries…….my husband likes his schnitzel with rice and veggies…..My kids will eat anything…. Sometimes I serve it with wild mushroom sauce on top instead of lemon and that’s called Hunter Schnitzel or in Germany J√§ger-Schnitzel.
 


I always make enough to have leftovers and I make cold schnitzel sandwiches with mustard and pickles for school lunches.
 

TIP:
1 egg beaten with 1/4 of milk should be enough for about 8 schnitzels.

 

 

Pork Schnitzel Or Schnitzel Wiener Art

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This recipe is linked to:

FULL PLATE THURSDAY, THURSDAY RECIPE SWAP MEET, FOODIE WEDNESDAY,

 

 

 

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© Copyright 2011FoodieBibi, All rights Reserved. Written For: Bibi's Culinary Journey



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