Phew, it’s been a while. Technically, Germany and Hungary were supposed to be April, and here we are in May with a Germany wrap up. So the next few weeks might be a little bit foreign while I go through Hungary, Israel, and Japan, but hang with me, k? We’ve got this.
The first time I had Wienerschnitzel was in Vienna, Austria on our honeymoon in a small basement restaurant that has been in business for hundreds of years. The sign outside boasted of many illustrious historical (and notorious) figures including (but not limited to) Napoleon, Mozart, Beethoven, and even (gulp) Hitler. The dinner was fabulous, and the historic air made it even more enjoyable.
Though Wienerschnitzel is technically from Vienna, Austria, since the whole Bavarian region was one big happy (?) dynasty a long, long time ago, it’s pretty much transcended borders and become a most German food. It’s also technically not Wienerschnitzel when you make it with pork like I did, but rather Schweineschnitzel. If you want the real deal, you’ll have to find veal, but I’ve tried both and can honestly say that it’s not really different. That probably makes me lose some food snob points, but I’m just sayin’ it like I taste it.
The whole thing is deceptively simple, but tastes good. Meat filets double breaded and fried, served with a few wedges of lemon for a bit of zing. Whether you prefer the Schwein or the Weiner, you’ll be a happy little German at the dinner table.
- 4 boneless pork chops
- Salt and pepper
- 1/2 cup of all-purpose flour
- 2 large eggs
- 1 cup bread crumbs
- Oil for frying (vegetable, canola, or peanut)
Put the pork chops in a zipper bag and pound until about a half inch thick with a meat tenderizer or rolling pin. Sprinkle with salt and pepper and set aside.
Prep the coatings in three different bowls. In the first, place flour and lightly salt. In the second, beat the eggs and place the breadcrumbs in the third.
In a large frying pan, heat about 1 inch of oil over high heat until heated to about 350 degrees. Dredge meat in flour, then eggs, then breadcrumbs and carefully place in hot oil. Do not let the coating sit for very long before frying. Cook on each side for about 2-3 minutes, or until the coating is brown and crispy.
Serve with a sprinkle of parsley and lemon wedges.