Christa on Wienerschnitzel:
Boneless pork or veal or Porkchops, not to thick.
Tenderize with a meathammer.
Salt &pepper,beat egg with a little water in a deep plate,put flour on waxpaper. Next put breadcrumbs.dredge meat in flour
Then dip in egg , then breadcrumbs.
Let sit a little while.
I do not deep fry mine, rather heat olive oil in nonstick pan & fry till done depending on thickness.Turn carefully. Can also be finished in oven.
Serve with lemon slices or lemon juice.
Melanie talks about Wienerschnitzel : the original Wiener Schnitzel is made out of lamb and is about 1/2" thick. However the cheaper version of the original one is called "Schnitzel Wiener Art", which means it is a type of Wiener Schnitzel and it is made out of pork.
You pat it dry, put salt and pepper on both sides and a little bit of flour as well.
You do the same if you use lamb.
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Last updated September 15, 2004