Wiener Schnitzel: Breaded and fried veal cutlet, served with lemon wedges

Embark on a culinary journey to the heart of Vienna with this authentic recipe for a Classic Pork Schnitzel, perfected by none other than Erwin Cooks. This beloved Viennese dish is renowned for its golden-brown, crispy coating and tender, juicy meat. By following the precise technique outlined below, you too can create a taste of Vienna in your own kitchen.

Ingredients:

- 6 to 8 oz pork top round (per schnitzel serving)

- All-purpose flour (for dredging)

- 2 large eggs (beaten for egg wash)

- Bread crumbs (for breading)

- Salt (to taste)

- Pepper (to taste)

- Vegetable oil (for frying)

- A knob of butter

Instructions:

1. Begin by preheating your pan with vegetable oil over medium-high heat. Ensure there's enough oil so that the schnitzel can "swim" in it for even cooking.

2. Trim any excess fat and silver skin from the pork top round. Aim to cut each piece to about 6-8 ounces for a substantial serving.

3. Lay the pork between two sheets of plastic wrap and use a meat mallet to pound the meat. Aim for consistent thickness, avoiding pounding too hard to prevent holes or tears.

4. Season the meat with salt and pepper on both sides. Keep it simple; sometimes all it takes is salt and pepper to enhance the natural flavors of the meat.

5. Prepare a breading station with three containers: one with flour, one with beaten eggs (slightly seasoned with salt and pepper), and one with breadcrumbs.

6. Dredge each piece of pork first in flour, ensuring a light and even coat.

7. Dip the floured meat into the egg wash, then coat it with breadcrumbs. Press the breadcrumbs onto the meat firmly to adhere well.

8. Test the oil temperature by using a wooden spoon handle; if bubbles form around the wood, or by sprinkling a few breadcrumbs in the oil, it should bubble around them as well.

9. Carefully place the schnitzel into the hot oil, laying it away from you to prevent any hot oil from splashing.

10. As the schnitzel fries, gently shake the pan occasionally, helping to create a souffle effect where the breadcrumbs puff away from the meat.

11. Once the schnitzel is reaching a golden-brown color, add a little knob of butter to the pan. The moisture from the butter will help to "souffle" the breading even more and add a rich flavor to the crust.

12. Fry the schnitzel for 2-3 minutes until golden brown and crispy. Use tongs to flip it once, frying on both sides.

13. Drain the cooked schnitzel on paper towels to remove excess oil.

14. Serve immediately with a slice of lemon, or your favorite sides such as potato salad or lingonberry jam.

Prep Time: 15 minutes

Cook Time: 6 minutes (per schnitzel)

Total Time: 21 minutes

Equipment:

- Meat mallet

- Frying pan or skillet

- Three shallow dishes for breading

- Tongs

- Paper towels

Cooking Tips:

- Ensure the meat is of even thickness for uniform cooking.

- Don't let breaded schnitzel sit too long before frying to prevent sogginess.

- Adding butter to the oil helps introduce moisture for the "souffle" effect in the breading.

Servings: Recipe quantities are for one schnitzel. Adjust the servings according to the number of guests.

This recipe has been created by Erwin Cooks on his culinary Youtube Channel: https://www.youtube.com/@erwincooks5904.:

#traditional #crispy #pork #homemade

YouTube channel - Erwin Cooks: https://www.youtube.com/@erwincooks5904

Wiener Schnitzel: Breaded and fried veal cutlet, served with lemon wedges