Austria

The right Wiener schnitzel is made from veal, which is beaten, seasoned, breaded in flour, eggs breadcrumbs, and fried until golden brown. Recipes for Wiener schnitzel appeared in cookbooks in the first half of the 19th century. By now, Wiener schnitzel has become one of the most offered main courses in willow pubs and restaurants. In addition to veal, it is often made from chicken and pork today. The best Viennese schnitzel in Tartu is served in the downtown restaurant München, I am visiting them and enjoying it from time to time. Friends can also order it from me. To make a good Wiener schnitzel, it is important that the breadcrumbs are not pressed tightly against the meat, but rather that it is so fluffy and easily detachable. In any case, it is worth trying to make it yourself.

Preparation time: 30 min
Level: average
Serves: two

Ingredients:
Two slices of pork tenderloin, cut to a thickness of about 2,5 cm
flour
breadcrumbs
2 eggs
for frying lard, clarified butter, or cooking oil
salt and black pepper for seasoning

Preparation:
1. Cut two 2.5 cm thick slices of pork tenderloin
2. Place the meat on the food and toss it properly. The piece of meat becomes about 3-4 mm thick and about 3 times wider
3. Place the meat on a cutting board and season with black pepper and salt
4. Place flour and breadcrumbs on two different plates, beat eggs in a bowl
5. Heat the fat in a pan, place the meat first in flour, then in egg and breadcrumbs. Do not pat the breadcrumbs very hard, the fluffier it is better
6. Place the schnitzel in a pan and fry until golden brown, then turn it over and fry the other side until brown. Never change the meat side several times during frying
7. Serve with a slice of lemon, raw salad, fried potatoes, potato salad, or mushroom sauce.
8. When eating, be sure to squeeze the lemon juice over the meat.
Done !!!