WIENER SCHNITZEL or EGG BATTER VERSION
The veal schnitzel (above) Chicken cutlet (below)
Scrumptious and delicious, a real Sunday meal for the family dinner that doesn’t put Mom in the kitchen for the whole day. It was my family tradition to have this tasty dish on Sundays and if my Mom didn’t make it for some reason I marched up to the calendar and crossed out Sunday in revolt. Did I mention I was a difficult child?
- 6-8 slices of veal ( pork or chicken cutlet) – pound on both sides to ¼ inch thickness
- salt, pepper, paprika
- 2 eggs - beaten
- 1 cup of flour
- 1-2 cups of bread crumbs
- olive oil to fry – about 2 cups
Pound the meats in the morning, season them with salt, pepper and paprika and put them in a Ziploc bag in the fridge until you’re ready to cook them.
Get 3 dishes, one for the flour, one for the eggs and one for the bread crumbs.
Heat up the oil in a frying pan in the mean time.
Put each slice through the flour first, shaking off the excess, than the egg batter, letting it drip and than the bread crumbs. Do NOT press the bread crumbs into the meat!!!!!! That’s the key to fluffy schnitzels!
Cook the schnitzels in batches, 2 at a time for about 3-4 minutes on each side. The color should be golden brown, not dark brown.
Let them rest on a paper toweled plate so the extra oils get soaked up and you’re ready to serve them with a nice salad like my cucumber tomato salad, or just make your own favorite and as a side dish you can use my rainbow or parsley potatoes recipe.
EGG BATTER VERSION SCHNITZEL
If you want a variation of the schnitzel and are tired of using the breadcrumbs you can totally omit them in this version.
Use 3-4 eggs instead of 2 eggs but the rest is just the same as the breaded cutlets above.
This one you can have as a leftover for next day’s lunch also.
If you really want schmency up your schnitzel you can make this quick and easy grilled mushroom with red wine sauce to put it on top, simply glorious!
- 1 small onion or shallot – sliced
- 5-6 white buttom mushrooms – cleaned and sliced
- ½ cup of sliced smoked ham, prosciutto or Kaiser bacon
- olive oil
- 3 teaspoons of lemon juice
- salt, pepper, paprika
- ½ cup of red wine
- ½ cup of chicken stock
- 1 tablespoon of sour cream
- chopped parsley
Place the sliced onions, mushrooms and smoked ham in olive oil and fry them together until the mushrooms are nice and brown on both sides. Add the lemon juice and wine and black pepper. Stir it occasionally until the wine evaporates than add the chicken stock. When it starts to boil add the sour cream, salt and a dash of paprika, sprinkle it with freshly chopped parsley and you’re done!
It’s a fancy schmancy addition to your delicious schnitzel.
EGESZSEGEDRE! BON APPETITE!