Legend has it that Wiener Schnitzel is Italian, and general Radetzky brought the recipe from Milano to Vienna. I heard this story while touring the Imperial Apartments at the Hofburg in Vienna during my semester abroad in college. Apparently the story is not true.
Regardless of its origins, this dish is amazing which explains why we still make it centuries after it was first created. Growing up this was one of my favorite dishes and it remains a comfort food to this day. I tend to make Schnitzel whenever there is a storm, blizzard, or hurricane and I’m stuck in the house. The blizzard of February 2013 will be one to remember, and I’m also hoping that you, my dear reader, will remember this dish and make it at least once. If you make it once, you’ll make it again.
Here it is! Happy Cooking and happy shoveling for those affected by Nemo!
Ingredients:
1 lb pork of veal cutlets (Cutlets are thin slices of meat)2 large eggs
1 cup flour
1 cup bread crumbs (I prefer panko bread crumbs)
Salt and pepper
Cooking oil (I recommend canola oil or grapeseed oil)
Method:
Set aside 2 shallow bowls. In one bowl beat 2 eggs. In the other bowl, mix flour, bread crumbs, salt and pepper.
Using a meat tenderizer, pound each cutlet on both sides.
Heat the cooking oil in a large skillet on medium high heat.Depending on the size of your pan, you will need about 2-3 tablespoons. Cooking spray should not be used to make this dish.
Dip each cutlet in egg until the cutlet is evenly covered. Dip in the flour and bread crumb mixture. Make sure the cutlet is completely covered in flour and bread crumbs.
When the oil is hot, add the cutlets one by one but do not to overcrowd the pan. Cook for about 3 minutes on one side then turn. If needed turn again.
The schnitzel is cooked when golden brown. If the oil turns dark, please change it between batches.
When cooked, take the schnitzel out of the pan and place it on a plate covered with paper napkins. The paper napkins will absorb the excess oil.
Serve with mashed potatoes and a slice of lemon. The lemon juice adds a tasty twist to the schnitzel. Salad goes well with this as well. I made kale salad although it’s not shown in the picture.
Serves 4-6
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