Wiener schnitzel

I am a carnivore so no surprise then that on most days, I derive my nutrient and energy intake during lunch by ordering a chicken escalope on baps to go with obscene amt of tabasco sauce from the greasy spoon (round the corner ran by a portuguese). The surprise is how good it taste. Having been inspired by that, I cooked schnitzel for dinner and I think key to this dish is:

1. getting the right cut of meat which is (pork) tenderloin
2. tenderizing the meat so it breaks down all the muscles and the schnitzel comes apart nicely when you eat it ( i got the butcher to beat it with a meat mallet)

Traditionally an austrian dish, a wiener schnitzel is a lamb/veal/pork cutlet coated with breadcrumbs while a schnitzel is just a cutlet without bones according to Chef Kurt Gutenbrunner (Austrian). Semantics I say, anyway here are his instructions and the pictures are mine.

DIRECTIONS:

1. One at a time, place veal pieces in heavy 1-quart plastic bag and pound thin with pounder. Place veal on large platter and lightly salt and pepper both sides. (i got my local butcher to do the heavy lifting for me!)
2. Put flour in a shallow bowl wide enough to hold a piece of veal flat. Put eggs and cream in a similar bowl. Beat to a blend. Put bread crumbs in a third similar bowl.
3. Heat oven to 175 degrees. Line baking sheet with parchment.  Arrange bowls near stove, along with a platter covered with layers of paper towel and a small plate covered with layers of paper towel.
4. Heat oil in an 11-12 inch skillet or saute pan, the deeper the better. When oil is quite hot put parsley in a strainer, put in oil and fry for 10 seconds. Remove parley, draining well and place on small plate.  Add butter to skillet and adjust heat to medium
5. Put 1 slice veal in flour, cover well, then shake off excess. Dip in egg, turning to coat.  Put in breadcrumbs, coating well, then shake off excess. Put in skillet and fry for about one minute, gently moving the pan in a circular motion on the burner.  The oil should be frothy. When breading looks bubbly and starts to brown, turn and cook for another minute, then transfer to paper towel lined platter. Repeat with remaining veal, adjusting heat so crumb coating cooks gradually and evenly without burning.6. Place the cooked, drained schnitzels on a baking sheet and put in oven until ready to serve, up to 15 minutes. Arrange veal on platter and individual plates.  Garnish with lemon wedges, fried parsley and serve with salad.

p.s: the labeling on picture 4 is inaccurate, the loin hasnt been ‘breaded’, it is just coated with flour

p.s.s i didnt know fresh breadcrumbs was so easy to make, i used to buy whatever that was available in the stores- both are fine really but from now on, I will try to use fresh  breadcrumbs whenever I can; as you know i dont have a food processor (working on it) so i used my smoothie maker instead and it did the job!