Wienerschnitzel
Veal or Boneless pork loin, thin cut (we started using chicken, and tha’s really good, too.)
- Salt
- Flour
- Several eggs
- White breadcrumbs
- Oil
- Lemons
Trim the fat from the meat. Pound it to 1/2 inch thick with a wooden mallet (or a meat tenderizer). Pat it dry and salt it on both sides.
Just before cooking, prepare three low dishes big enough to dip meat into. In the first, put a few cups of flour. In the second, 2 or 3 eggs, beaten. In the third, the breadcrumbs. Prepare the oil by filling your skillet with enough oil to cover the meat (1/2 inch or so). Heat it to about 375 degrees. It should be hot enough to sizzle and make the breading puff up as soon as you drop it in, but if it gets too hot, the breading will get soggy and greasy before the meat is cooked through.
Take each piece of meat and dip it into the flour until coated all over. Shake off the excess, and dip it into the egg, coating each side. Dip it into the breadcrumbs, again shaking off the excess. Drop it into the hot oil. Cook until the breading is golden (about 3 minutes) and turn with a fork to cook the other side. Interior should be tender and juicy. Serve immediately with lemon wedges.
Note: When we use pork, we buy the thin cut, boneless pork loin. You don’t even really need to pound it out with a mallet.