Schnitzel – A small batch

December 26, 2010 at 6:42 pm Leave a comment

schnitzel

As defined by Wikipedia
Schnitzel is a traditional Austrian dish consisting of an escalope coated in breadcrumbs and shallow fried. It is a popular part of Viennese and Austrian cuisine. In Austria the dish, called Wiener Schnitzel (Viennese Schnitzel), is traditionally served with a lemon slice and either potato salad or potatoes with parsley and butter. Although the traditional Wiener Schnitzel is made of veal, it is now often made of pork. When made of pork, it is often called Schnitzel Wiener Art (Germany) or Wiener Schnitzel vom Schwein (Austria) to differentiate it from the original.

In this version I used pork, just because that’s what I had in the freezer. And my breading technique is one step shorter than the traditional way, which I think keeps the breading from falling off the cutlet after frying.

4 pork cutlets, thin cut and boneless, pounded thin (or 2 thick-cut sliced into 4 pieces)
1 egg, scrambled with a splash of water or milk
3/4 cups bread crumbs
2 tablespoons flour
2 tablespoons corn meal
salt, pepper, garlic powder, oregano, and cayenne (all to taste)

Place the scrambled egg on a plate
then mix the rest of the ingredients in a second plate
dredge the cutlets first in the egg wash until well coated
then dredge the cutlets in the bread crumb mixture until well coated
fry in a shallow pan with about 1/4 inch of oil, until golden brown
drain on paper towel

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Entry filed under: For One or Two, Low Carb, Main Course, Popular Ethnic Dishes. Tags: .

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