Wiener Schnitzel
Wiener Schnitzel is a thin, breaded meat cutlet that is fried to a golden brown. It is beloved dish throughout Austria and the world. I love Wiener Schnitzel and always had it with apple strudel and a Coke on the side while traveling through Austria.
Ingredients
2 large eggs
1 cup milk
1 cup flour
2 cups bread crumbs
4-6 pork chops (6 ounces each), boneless
salt and pepper to taste
Vegetable Oil for frying
For the coleslaw: 1/2 head of cabbage (green or purple), shredded
2 tbsp rice vinegar
1/3 cup vegetable oil
2 tbsp dried dill
1 tbsp whole grain dijon mustard
Salt and pepper to taste
4-6 Russet potatoes, peeled and chopped
Instructions
1
For the Schnitzel: Whisk eggs and milk together in a shallow bowl and set aside.
2
In two separate large plates, add the flour to one and the bread crumbs in the other.
3
Flatten the pork cutlets to a thin 1/2 inch and season each one with salt and pepper. Dredge the cutlets in flour, dip them in the whisked eggs/milk mixture and lastly dredge in the bread crumbs.
4
Fry the prepared cutlets in a frying pan with enough oil so they can "swim" or in your deep fryer until they are golden brown. Repeat until all the cutlets are cooked.
5
To make the coleslaw: Thinly slice cabbage and place into a large bowl.
6
Mix vinegar, oil, dill, and dijon mustard together and pour over cabbage.
7
Salt and pepper to taste, serve and enjoy!
8
To make the potatoes: peel and chop the potatoes into approximately inch cubes. Boil until fork tender. Drain and toss in melted butter, salt, pepper and freshly chopped parsley.
Tags:
chefbryan
