How to make amazing wiener schnitzel
Typically made with veal this dish can also be made with pork (as in this guide), chicken, turkey etc. Thin crispy and topped with a squeeze of lemon makes this a delicious treat for the whole family
45
STEPS
INGREDIENTS
Place each pork loin between 2 lengths of cling film
Use a mallet to flatten each loin. Hit from the centre to the outside. Take your time and don't hit too hard
It will be ready when each loin is about twice it's original size. Each should be about 0.25cm thick
Add the goose fat to the pan (Lard is traditional) and heat until very hot
Line up plates that contain flour (with added salt and pepper), beaten eggs, and bread crumbs
Dredge each loin in flour and shake off excess. Then dip in the egg and then the breadcrumbs. Don't press the breadcrumbs to the loins - they should just cling as this will give a light crisp texture
Add the loins to the hot fat and cool for 3-4 on each side until golden brown
Once each loin is cooked, put on kitchen paper and allow some if the excess oil to drain. The loins can be kept warm in an oven until all are cooked
Served here with rosemary potatoes, peas and apple sauce. Delicious!!! Enjoy :-)
- 4.0 Pork loins
- 75.0g Plain flour
- 2.0 Beaten eggs
- 100.0g White breadcrumbs
- Lard or goose fat
- Salt and pepper
The Didsbury Baker
Home cooked food in the heart of Didsbury. Baking is my passion, food is my hobby, eating is my Achilles heel! Follow me for new recipes and ideas!
Didsbury, Manchester, UK
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