Photography by Rachel Horesovsky
Just about everybody loves schnitzel. It is crispy and tender and delicious and can be served in a multitude of ways. Jaegerschnitzel is served with a rich mushroom sauce, Holstein schnitzel is served with a fried egg on top. My favorite preparation is the Viennese preparation, Wiener Schnitzel, which is simply drizzled with fresh lemon juice. Comfort food at it's best. In fact this food is so comforting that when I posted on facebook that I was preparing Schnitzel for Sunday dinner, our friends Chris and Al and Rachel's boyfriend Sam showed up on my doorstep an hour later to help (cook and eat!).
Mama Ozzy in the kitchen with Chris Pfitzer, author of Delicious!
Traditionally Weiner Schnitzel is prepared with veal cutlets pounded paper thin, but since veal is expensive and often difficult to find at your local supermarket, I prefer to prepare this with pork tenderloin. The flavor is very close to veal and the cost is MUCH less expensive.
I also like to coat my schnitzel with panko rather than ordinary bread crumbs. The result is much lighter and much crisper.
I like to serve this with Herbed Spaetzle and German Red Cabbage with Apples and Red Wine and a tall glass of a crisp cold Czech pilsner. YUM!
1, 1.5-2.0- lb pork tenderloin
1 cup flour
1 tsp salt
1/2 tsp ground black pepper
3 Tbsp water
about 3 cups panko bread crumbs
1/2 cup vegetable oil
3 Tbsp butter
Fresh lemon wedges
Cut the pork into 12, approximately 1-inch medallions.
Place the medallions,one at a time, cut side up, in a large, open ziploc plastic bag and pound until very, very thin.
Set out three plates for breading the pork cutlets. On the first plate combine the flour, salt and pepper. On the second plate combine the eggs and water. On the third plate place the panko bread crumbs.
Using one hand, coat a cutler in flour, shaking off excess. then coat in the egg mixture, and finally coat with panko. Repeat until all cutlets are breaded.
Pre-heat oven to 200F.
In a large non-stick skillet, heat the oil over medium high heat. Add the butter to the oil. When the butter stops foaming vigorously, the oil is the correct temperature for frying. Fry the schnitzel, 2-3 at a time, until golden brown, about 1.5 minutes per side.
Place fried schnitzel on a foil lined baking sheet in the oven to keep warm while preparing the remaining schnitzel.