Since this blog is for BOTH of our heritages, I thought I should add something from my own Mom's native Germany - schweineschnitzel (breaded pork cutlet) and wienerschnitzel (breaded veal cutlet). This recipe is super easy!
4 thin boneless pork chops or veal chops
1/2 c. oil (I use olive oil)
3/4 c. fine bread crumbs
salt & pepper
- Heat the oil in a large skillet at medium high heat.
- Place each chop between two sheets of plastic and pound with the smooth side of a meat tenderizer until thin (1/4" - 3/8").
- Beat the two eggs in a bowl that is wide enough to dip the meat into.
- Spread the bread crumbs onto a plate or flat surface.
- Take each cutlet, season with salt and pepper and dip both sides of meat into eggs to coat.
- Then coat the entire cutlet with the bread crumbs.
- Place in hot oil and cook on both sides until golden brown. It only takes about 1-2 minutes per side.
- Serve each cutlet with half a lemon on the side. Some people go ahead and squeeze the lemon onto the schnitzel before serving.