Best Osmans Weiner Schnitzel Recipe Foodcom Recipes

WIENER SCHNITZEL

Steps:

• Place flour, eggs, and bread crumbs in 3 individual shallow dishes. Season cutlets with salt and pepper. Dredge in flour, shake of excess, dredge through egg, and last in bread crumbs.
• Heat the oil in large skillet, add butter, and heat until foam subsides. Add 1 Schnitzel at a time to pan, brown from both sides about 2 to 3 minutes. Transfer to plate lined with paper towels and place in 250 degree F oven to keep warm. Repeat with other Schnitzel. Serve with lemon wedges.
• Fry eggs and top each cutlet with an egg. Top with 1or 2 anchovy fillets and sprinkle with capers, to taste.

ART WIENER SCHNITZEL

Steps:

• Cut the pork loin into 6 even slices, then tenderize them by covering each in plastic and beating until about 1/4-inch thick.
• Layer the sliced pork loin with the onions in a deep container and pour milk over the top to cover. Cover the container and refrigerate for a minimum of 12 hours or up to overnight.
• Preheat a frying pan, some lard and the garlic. Beat the eggs for the breading. Take out the pork chops from the marinade. Sprinkle them with salt and pepper, then add some marjoram, and dip in the eggs, then the breadcrumbs. Fry the pork chops in batches on medium heat for 2 1/2 to 3 minutes on each side. Serve with sauerkraut and brown mustard.

WIENER SCHNITZEL WITH SAUCE

Steps:

• Slice pork into eight 1"-thick pieces.
• Pound each piece with a meat mallet to about 1/4" thickness.
• Season with salt and pepper.
• Place flour, eggs, and bread crumbs into three separate shallow dishes.
• Dredge each medallion first in flour, then in eggs, and finally in bread crumbs.
• Place breaded pork on a baking sheet or plate.
• Heat oil and 3 T. butter in a large saute pan over medium-high heat.
• Saute pork until golden brown, 2-3 minutes on each side.
• Remove from pan and keep warm in a 200° oven.
• Deglaze pan with wine; add lemon juice and simmer 3 minutes.
• Add heavy cream and simmer until reduced by half, about 1 minute.
• Off heat, whisk in butter 2 T. at a time.
• Stir in parsley; spoon sauce over medallions.
• Serve with lemon wedges.

OSMAN'S WEINER SCHNITZEL

Steps:

• Wash and dry meat.
• Tenderize with meat hammer if necessary.
• Put flour in a bowl.
• Put beaten eggs in another bowl.
• Put breadcrumbs in a third bowl.
• Dredge each piece of meat into the flour, then the eggs and then the breadcrumbs until completely coated.
• Heat oil in frying pan.
• Fry pork on both sides.
• Ideally the coating will be medium brown when done.
• Watch the temperature of your oil--not too hot!
• Squeeze a quartered lemon over the pork before serving.