Having lived in Heidelberg, Germany for nine months during my sophomore year of college, I’ve had my share of wiener schnitzel. It’s no wonder all of us girls came home a few (or several) pounds heavier because the Germans like to bread and fry everything. Wiener schnitzel was usually always served with french fries. The only things not fried in Germany are the breads and pastries, of which there was a ton! While traditional wiener schnitzel is made with veal, this breading and frying doesn’t discriminate. You can use chicken, beef or pork as well. Here’s a recipe for you to try. Viel Gluck! (Good Luck!)
4 veal cutlets (traditional) pounded to 1/4 inch thickness (about 5 oz. each) (you may use chicken, beef or pork, as well)
1/4 c. flour (all purpose or brown rice)
1/4 tsp. salt
1/2 c. bread crumbs
Oil or lard for frying (lard is traditional)
Set up 3 shallow dishes. Place the flour and 1/2 teaspoon salt in one and breadcrumbs in another. Beat eggs well and place in the third dish.
Heat at least 1/4 inch of oil in the pan to 350°F.
Working one at a time, dredge cutlets first in flour until the surface is completely dry. Dip in egg to coat, allow the excess to drip off for a few seconds and then roll quickly in the breadcrumbs until coated. Do not press breadcrumbs into the meat. Place meat immediately in the pan with the hot oil. Do not crowd the pan. Cook the schnitzel in batches, if necessary.
Fry the schnitzel for 3-4 minutes on one side. You may want to swish them around a little with your fork to make sure they are not sticking to the pan. Turn them over once and fry until both sides are golden brown. Remove from pan, allow the oil to drain off, place on a plate