Tuesday, September 29, 2009

Easy Schnitzel Recipe

The cooler fall temperatures and reminder of the Oktoberfest season has me craving autumn foods once again. One food that comes to mind is Wiener schnitzel. The true recipe calls for the breaded meat to consist of Veal. While I enjoy veal, I have refrained from consuming it based on two fronts. Once is the fact that it is rather pricey and I would rather channel my hard earned money on a juicy filet or ribeye if I am going to splurge on a tasty cut of meat. Secondly, my children and wife are unified in their refusal to eat meat derived by a poor little calf. Despite my history of indulging in veal picatta, marsala, and a host of other delicious veal dishes, I am now indoctrinated into the “do not eat baby calf” camp.

So the other way to prepare schnitzel is by using pork cutlet, tenderloin, or even a boneless pork chop. The preparation of this easy schnitzel recipe is a snap with the short ingredient list and quick time to prepare. The side dishes will probably take much longer time to prepare. I usually accompany this tasty dish with boiled potato or dumping and some sauerkraut. Adding a complement of apple sauce will also bode well with this meal. The meat requires a good pounding to thin consistency to ensure proper doneness and quick cooking time which will yield a fork tender schnitzel.

Wiener Schnitzel with Pork
4 pork cutlets
¼ cup flour
3 tbsp of shortening (Lard or butter works best)
1 egg, beaten
1/3 cup milk
1 cup bread crumbs, or crushed cracker crumbs
1 teaspoon seasoned salt
¼ teaspoon ground black pepper
1.Create assembly line for the schnitzel by gathering three plates and a bowl
2.First plate will consist of the flour and seasonings.
3.Next in line will be beaten egg and milk.
4.Last in line will be the bread crumbs poured on the plate.
5.Pound each cutlet with a meat mallet or tenderizer so thickness is not greater than about 1/8 inch.
6.Cover each cutlet with flour, dip in egg wash, cover with bread crumbs and place on clean plate
7.Heat large skillet with shortening.
8.Fry each cutlet in pan for about three to four minutes on each side.
9.Drain on paper towels.
10.Serve with lemon wedges.

No comments: