Ingredients: - 4 thin boneless pork chops or veal chops - 1/2 cup of olive oil - 3/4 cup fine bread crumbs - 2 eggs - salt and pepper - 2 lemons 1. Heat the oil in a large skillet at medium high heat2. Place each chop between two sheets of plastic ...
It may be the butt of jokes, but despite the funny name, Wienerschnitzel is seriously good food. If you have a moral objection to veal, use turkey, or even pork, but whatever you do, don't omit the nutmeg or lemon.
This is a recipe from my childhood, an Austrian classic. It's one of the most popular dishes at Spago where we serve it with mache, frisee, balsamic vinegar and pumpkinseed oil. But for me, it's perfect with just a fingerling potato salad.
This recipe is almost identical to what I had at an authentic German restaraunt. The recipe comes from "The German Cookbook" by Mimi Sheraton, which I altered slightly. I like to serve it with fried German potatoes and a melody of peas, carrots and corn.
I found this on the internet. It is a little different than other Wienerschnitzel recipes. Haven't tried it yet, will tomorrow. On one similar recipe, someone said they thought something was missing, maybe mustard? - this recipe has it.