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Wiener Schnitzel

February 16, 2016 / Leave a comment / Edit

mami kerekenHello Everyone!schnitzel feher hatter

Surprise your friends and family with this easy to prepare, decorative and delicious old-time favorite, Wiener Schnitzel.

You may use pork, veal, chicken breast or turkey breast, however the traditional way of making schnitzel is using pork and that what I’m using today.

Schnitzel is very traditional and popular in Hungary, you will find it on the menu of every restaurant and most households also make it weekly.  There is piggy smilinganother dish called Parizsi in Hungarian which is best translated as Parisian Slice (or Parisian Schnitzel).   It is made almost the same way as Schnitzel, however the coating is a lisztes zsakbit different.  Where you make Schnitzel by coating each slice of meat with flour, dipping it in egg wash, then coating it in bread crumbs, you make the Parisian slice (Parisian Schnitzel) by coating each meat slice with flour, then egg wash, then flour again.

I personally like Parisian Slice (Schnitzel) more than Wiener Schnitzel.  However both are equally delicious and fit any occasion.eggs again

Today we are making Pork Wiener Schnitzel

INGREDIENTS

6 slices of pork (leg or shoulder)parmesan sajt
1 tsp salt
1 tsp grated Parmesan cheese
3 eggs
1 1/2 cup of all-purpose floursalt talban bright
1 1/2 cup of bread crumbs
1 cup oil for frying
1 pinch of salt for egg wash

Prepare meat by washing and pat-drying with a paper towel. Place on a plate and lightly sprinkle both sides with salt and Parmesan cheese.krumpli zsakkal

Place flour in first plate, then eggs in another with a pinch of salt and whisk with a fork. Place breadcrumbs in the third plate.

POTATO SIDE DISH

1/2 cup of chopped fresh parsley
krumpli darabolva5 med-sized potatoes, peeled, cubed
1 tsp salt
2 tbsp. extra virgin olive oilparsley bright

TO COOK POTATOES

Place peeled, cubed potatoes in a large stockpot; add salt and enough water to well overlap the potato. Use cold water. Cook on medium high heat until fork tender.

Drain and place in a bowl, add parsley and oil; mix well and put aside. I like to place it on the stove (not the burner) while I’m frying the schnitzel to keep it warm.

MAKING SCHNITZELolive oil 2

Place oil in a skillet and warm up. You can test it to see if it’s warm enough by dipping the corner of a schnitzel into it. If it start frying then it’s warm enough.

pickles 2Place about 3 schnitzels into the oil and fry for two minutes on medium high heat. Turn and repeat until golden brown. Keep turning every two minutes to prevent burning.

Place on a paper towel lined plate to soak up excess oil.  Serve with potatoes and pickles.

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