Thursday, July 12, 2012

Schweineschnitzel / Weinerschnitzel

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
2 eggs
salt & pepper
2 lemons


  1. Heat the oil in a large skillet at medium high heat.  
  2. Place each chop between two sheets of plastic and pound with the smooth side of a meat tenderizer until thin (1/4" - 3/8").  
  3. Beat the two eggs in a bowl that is wide enough to dip the meat into.  
  4. Spread the bread crumbs onto a plate or flat surface.  
  5. Take each cutlet, season with salt and pepper and dip both sides of meat into eggs to coat.  
  6. Then coat the entire cutlet with the bread crumbs.  
  7. Place in hot oil and cook on both sides until golden brown.  It only takes about 1-2 minutes per side.  
  8. Serve each cutlet with half a lemon on the side.  Some people go ahead and squeeze the lemon onto the schnitzel before serving.  

Serves 4

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