Monday, 4 March 2013

Recipe XCI - Pork Schnitzel

So normally, Wiener Schnitzel is made with veal meat and is deep fried. As you know, I never follow recipes to the letter - why would I? You can find a thousand of the same on the Net. This is a variation, and I must say, I find it somewhat more flavoursome than the original, because it has a few extras in it...

Equipment required:
A meat tenderiser (a hammer with a serrated surface)

600g sliced pork, about 15mm thick and 10-15cm long
Some flour and a decent amount of ground pepper
2 eggs, beaten and in a wide bowl
Some breadcrumbs, with a lot of finely chopped dried herbs (thyme, oregano, or whatever you want)
Goose fat or butter for frying

Arrange them as below, then you will always follow the correct order.

Take your pork and put it onto a flat surface, preferably not ceramic or glass, for what you are about to do next. Take the meat tenderiser and give your pork a good bashing so that it becomes very thin and twice the surface of its original state. Sprinkle salt over it then roll it in the flour and pepper, and set aside whilst you prepare your vegetables.

Once you are ready to proceed with cooking, dip the meat into the eggs, making sure it is totally covered. You'll be better doing it by hand than with a fork.

Put some oil into a large, flat non-stick pan. I used goose fat because it crisps up the outside very nicely, and fry on a medium-high heat for 4 to 6 minutes each on both sides. Turn it now and again, but leaving it to its own devices for a few minutes will let it crisp up. I also made some sautéed potatoes and Savoy cabbage.

Austrians also have lemon to add flavour to the breadcrumbs, but if you just add a few herbs to the mixture, you won't need the lemon. Mayonnaise was also welcome!

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