A Word From The Cook
“Wiener Schnitzel is classic German food. Everyone loves it and most people know what it is, even if they don't speak German. It's traditionally made with veal, but just as yummy and less expensive made with pork. Pork preparation is also often referred to as Jagerschnitzel, although Jagerschnitzel is often served with a mushroom gravy.”
- 6 5-Ounce boneless pork chops (veal cutlets can be substituted), pounded to about a 1/8th inch thickness
- Pinch each salt and pepper for meat and flour
- 2 Teaspoon garlic powder
- 1 Tablespoon dried herb mixture or 1/4 Cup fresh plat-leaf parsley (clean, dried, and roughly chopped)
- 1/2 Cup all purpose flour
- 2 Cups plain breadcrumbs
- 3 Large eggs
- 1 Cup Canola oil or shortening
- 2 Lemons cut into wedges for garnish
- Serve with sprigs of parsley
Step 1 – Pound Pork
Place each piece of pork between two pieces of plastic wrap and pound using the rough end of a meat mallet. The goal is to tenderize the meat, but you will also flatten the meat as you pound it to about 1/8th inch thickness.
Salt and pepper both sides of the meat and set aside as you tenderize all pieces.
Step 2 – Dredge Pork in Flour, Egg, and Breadcrumbs
Set up a dredging station with 3 separate shallow medium sized bowls or dishes. The first should contain flour with a pinch each of salt and pepper and garlic powder. The second with whisked eggs. The third with breadcrumbs and herbs or parsley.
Dredge each piece of pork first in the flour, covering it completely, then dip in the egg mixture, then through the breadcrumb mixture. Be sure to cover completely in breadcrumbs.
Transfer to a lined baking sheet and refrigerate for about 15 minutes before pan-frying.
Step 3 – Pan Fry, Bake and Serve
Preheat the oven to 300 degrees.
Heat 2-3 tablespoons oil in a large, heavy fry pan or cast iron skillet over medium-high heat. When oil begins to bubble, add as many pieces of pork that will fit in the pan with about an inch or two of space in between in piece. Two much meat in the pan will create unwanted steam.
Allow meat to cook on one side without moving for about two minutes, until you see edges of breading turning golden brown. Flip the meat to cook on the other side for another minute or two. Remove golden brown pork from pan and place on a baking sheet.
If the pan, or oil gets too hot and becomes dark brown or burned, remove pan from heat, wipe oil out of pan with a paper towel, and add fresh oil before cooking more pork.
When all pork has been pan-fried, place in the oven for 15-20 minutes. Serve hot with lemon wedges.
Guests can squeeze lemon directly on their Wiener Schnitzel for a traditional German taste treat!