Wiener Schnitzel (Veal, Pork or Chicken)
Schnitzel is simply delicious! Thin, tenderized meat cutlets are dredged in flour, egg and bread crumbs then pan fried.
When I was in Vienna, I just could not get enough of the famous Wiener Schnitzel or Viennese Cutlet. Its 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 their exquisite local Rieslings from the Wachau valley.
- 1 pork or veal tenderloin or 2 boneless skinless chicken breast halves
- ½ cup flour
- ½ cup bread crumbs
- 2 eggs, beaten
- ¼ cup light vegetable oil
- 2 tbsp lard
- ½ tsp chili powder
- ½ tsp sweet paprika
- ½ tsp caraway seeds
- ½ tsp garlic salt
- ½ tsp fresh ground black pepper
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Cut tenderloin into 1-inch thick pieces (skip this step for chicken version)
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Pound with meat mallet between plastic wrap or parchment until evenly ¼ inch thin
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Rub meat pieces with seasoning mixture
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Put flour, eggs, crumbs each into a separate wide bowl or plate
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With the help of a fork, dredge the meat, one piece at a time into the flour, then coat with egg, then roll in the bread crumbs
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Heat the oil and lard in a large shallow frying pan
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When the oil has reached medium temperature, carefully place the breaded meat pieces in the pan and fry for about 3-4 minutes per side or until golden brown. Cook in batches if necessary but don’t overcrowd the pan.
