appetite magazine
Wiener Schnitzel
 
 
Author:
Serves: 4
Ingredients
  • 4x 120g pork medallions
  • 2tbsp plain flour
  • 1 large egg
  • 1tbsp milk
  • 100g breadcrumbs
  • salt
  • milled black pepper
  • sunflower oil
Method
  1. Lay out four sheets of cling film on the kitchen bench and place a pork medallion on each. Cover with another sheet of cling film and then flatten each medallion to approx. 5mm thick by gently tapping with a meat mallet (or the base of a small saucepan).
  2. Lay out three shallow dishes large enough to comfortably hold a single piece of meat. Place the flour in the first, the egg and milk beaten together in the second, and the breadcrumbs in the third.
  3. Season the meat with salt and pepper. Then, one at a time, pass each piece of pork through the flour, the beaten egg and the breadcrumbs – turning to coat well and pressing down to ensure that the crumbs adhere nicely. Set the pork aside.
  4. Heat sunflower oil in a large frying pan (it’s important to be generous with the oil, you want a depth of about 1cm). When almost smoking, carefully add as many schnitzel as the pan can accommodate in a single layer without crowding. Gently shake the pan back and forth, bathing the schnitzel in hot oil – the schnitzel should puff up at this stage. When it is browned on the bottom, carefully turn it over and continue cooking, still shaking the pan, for approx. 3 mins. When golden brown and crisp on both sides, transfer to a plate lined with kitchen roll and place in a low oven to keep warm while you cook the remaining schnitzel.
  5. Serve with a wedge of lemon, fried parsley and cranberry sauce. Sautéed potatoes and a green leaf salad work well as accompaniments – or go really traditional with cabbage, potato and cucumber salads.
Recipe by appetite magazine at https://www.appetitemag.co.uk/wiener-schnitzel/