Wiener Schnitzel (Veal, Pork or Chicken)
When I was in Vienna, I just could not get enough of the famous Wiener Schnitzel or Viennese Cutlet. It’s name derives from the local German term for Vienna “Wien”. Something or someone from Vienna, is called, “Wiener”. Schnitzel is German for cutlet and the traditional meat used for schnitzel in Vienna is veal. Schnitzel is also big in most countries that once formed the Austro-Hungarian Empire. In the Czech republic, there are some delicious variations like the Prague Schnitzel.
In many restaurants, Schnitzel is served with french fries and salad and a wedge of lemon. I prefer serving it with either potato salad or sweet and sour cabbage. It pairs nicely with pilsner or lager beers such the Czech Pilsner Urquell, Budweiser Budvar, or the Slovak Golden Pheasant. Of course in Vienna, wine is more popular and I’d suggest one the their exquisite local Rieslings from the Wachau valley.
- 1 Pork Tenderloin (Chicken Breast or Veal Cutlet)
- ½ cup flour
- ½ cup bread crumbs
- 2 eggs, beaten
- ¼ cup light oil
- 2 tbsp seasoning mixture (chile powder, curry powder, sweet paprika, salt, pepper)
- Cut tenderolin into 1 inch thick pieces
- Pound with meat mallet between plastic wrap until evenly ¼ inch thin
- Rub meat pieces with seasoning mixture
- Put flour, eggs, crumbs each into a separate wide bowl or plate
- With the help of a fork, dredge the meat one at a time into the flour, then coat with egg, then roll in the crumbs
- Cook in a shallow frying pan in oil on medium heat for about 3-4 minutes per side or until golden brown. Cook in batches if necessary but don't overcrowd the pan.