wienerschnitzel

Lightly breaded and fried until golden brown, pork schnitzel is a traditional German meal often served in restaurants and pubs with only a few fries, a wedge of fresh lemon, and parsley. An easy and delicious meal anyone can make at home!

German Pork Schnitzel (Schweine Schnitzel)

-6 individual pork chops (boneless)

all-purpose flour

salt

eggs (whisked together)

breadcrumbs

lemon

parsley

pure rendered pork fat oil

Place the pork chops, (one at a time) in between two pieces of parchment or plastic wrap, and then pound them out until they are no thicker than 1/4 inch using the flat side of a meat mallet. Season both sides with salt and pepper.

Prepare a simple breading station with three bowls. Fill one with the flour and salt, the second one with the three eggs, and the last one with the breadcrumbs. Bread the pork schnitzel by dipping each pounded-out pork chop into the flour, then submerging it in the egg mixture, and finally dredging it in the breadcrumbs. Make sure the schnitzel is fully breaded.

Set the breaded schnitzel aside until you are ready to fry it. Prepare any garnishes or side dishes at this point such as spaetzle noodles, potato salad, or simple green salad.

In a large frying pan, heat the cooking oil to about 330 F or until a wooden spoon handle held in the oil lets out tiny air bubbles. Heat enough oil to shallow fry the schnitzel. Carefully place the schnitzel in the hot oil, and immediately swish the pan to ensure it &#039;swims&#039; freely. Cook for 2-3 minutes on each side or until the edges start to turn golden brown.

Remove the fried pork schnitzel from the oil, and pat dry any excess oil with a paper towel or clean linen cloth. Serve immediatly with lemon wedges and parsely!

Wienerschnitzel er &#216;sterrikes nasjonalrett, og en klassiker. Vi serverer v&#229;r wienerschnitzel med ansjos, kapers og gr&#248;nne erter.

Wienerschnitzel

800 g flatbiff av kalv, eller mørbrad

ts salt

0,5 ts kvernet pepper

dl hvetemel

stk. egg

dl griljermel

ss smør til steking

ss nøytral olje til steking

200 g frosne erter

ss smør

stk. ansjosfilet

ss kapers

stk. sitron i båter

Skjær kjøttet i skiver og bank dem ut til de er ca. 5 mm tykke. Dersom skivene blir veldig store kan det være lurt å dele dem i to.

Krydre kjøttet med salt og pepper på begge sider.

Finn fram tre tallerkener. Ha mel på én tallerken, sammenvispet egg i den andre og griljermel i den tredje formen. Plasser dem etter hverandre på benken. Gjør også klar et stekebrett med bakepapir.

Dypp én og én kjøttskive først i mel, deretter i egg og til slutt i griljermel. Legg wienerschnitzlene med litt avstand på bakepapiret.

Varm en vid stekepanne og ha i litt smør og olje. Når det slutter å bruse, kan du legge i to schnitzler. Stek dem ca. 3 minutter på hver side, til de er gylne og sprø. Legg dem over i en ildfast form og hold dem varme. Gjenta prosessen til alle schnitzlene er stekt.

Varm ertene med litt smør til de er gjennomvarme.

Anrett wienerschnitzlene med ansjos, kapers, sitronb&aring;ter og gr&oslash;nne erter.

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Wienerschnitzel

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