[RECIPE] Wiener Schnizel

[RECIPE] Wiener Schnizel

AUSTRIA
Published on 4:12 PM By rika.C.
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Ingredient 
3-4 skinless boar loin medallions (or pork) 
1 egg, lightly beaten 
salt 
20g of cake flour 
20g of breadcrumbs
Oliver oil
Lemon slices 
Honey 

Preparation 
Pound the meat into a flat cutlet, about 1/4 inch thick 
Slice up lemon and dip into honey overnight 

Direction 
  1. Set up the station such that you have a shallow bowl of flour > egg > breadcrumb
  2. Add the salt and any other seasoning (pepper if needed) to the beaten egg 
  3. Heat the pan with some olive oil at medium heat, and make sure it is hot enough (put a bread crumb into the pan and when it starts bubbling and sizzling, this is the right temperature) 
  4. Dredge the cutlet into flour (removing any excess), then egg, and finally breadcrumbs and put into the heated pan at medium heat
  5. Fry until they are golden brown on each side (about 4 mins each) 
  6. Serve with lemon slices and Erdäpfelsalat (Viennese Potato salad) 
Label :
rika.C.

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