The most popular storyline of the Wiener Schnitzel comes from Field Marshal Radetzky. According to the story, Radetzkty was so enrapt by the Italian Cotoletta alla Milanese that he brought the recipe back to Vienna in the middle of the 19th century, presenting it to the Kaiser’s court kitchen so they could satiate his appetite and create the now world renown dish.
However, historical research has shown that the Viennese had an affection for all things fried much earlier. If your pantry was stocked, then you could bread and fry all manner of mainstays like chicken and veal, or everything else from head to toe. So sorry to disappoint you, dear Italians, but veal was indeed first fried in Vienna.
“Wiener Schnitzel” is always veal, versus a “Schnitzel Wiener Art” is pork
The secret to a good Schnitzel: The Schnitzel has to have a fluffy-airy breading – the real Viennese Panier. It should not stick firmly to the meat, but – quite the contrary! – It needs to have many small and larger air cushions.
German Salad dressing mix:
To make a Cordon Blue you would cut a pocket in a medium thick boneless pork chop. Then fill with cooked ham and Swiss cheese. Fry 5 to 6 minutes until gold-brown
A good Schnitzel must be constantly in motion: As soon as it is placed in a pan with hot vegetable oil and a butter-lard mixture (50:50), the pan must be continuously pivoted, so that the Schnitzel is always washed over by the hot grease. It is recommended to use a larger pan with a steep rim and a longer handle.
Especially for beginners an important tip! The Schnitzel should already be turned after 45 seconds, so the meat does not get too tough. The 5 mm-thick sliced and breaded meat should almost swim in liquid fat – otherwise the fluffy-airy pillows will be hard to come by
I could not find "Rückensteak" pork chops in America, so I used tenderloin boneless pork. I cut them 90% through to make thin slices, laid them flat and pounded and seasoned them. Serve with Home fries, German potato salad, French fries, and a fresh leafy green salad. When making Jägerschnitzel with mushroom gravy, then you can add Spätzle as side dish
Pork Schnitzel: 4 boneless pork cutlets (pork loin butterfly cuts, pounded very thin, or the original Austrian Wiener Schnitzel, these are veal cutlets, pounded thin
Salt, black pepper and paprika
1/2 cup all-purpose flour combined with 1 teaspoon salt
2 large eggs, lightly beaten
3/4 cup plain breadcrumbs
Oil for frying (use a neutral-tasting oil with a high smoke point)
Place the pork cutlets between two sheets of plastic wrap and pound them until just 1/4 inch thick with the flat side of a meat tenderizer.
Lightly season both sides with salt, black pepper, paprika and juice of a half lemon
Place the flour mixture, egg, and breadcrumbs in 3 separate plates.
Dip the chops first in the flour, then egg, and third the breadcrumbs, coating both sides and all edges at each stage. Gently shake off the excess crumbs.
Don't let the schnitzel sit in the coating or they will not be as crispy once fried - fry immediately.
Make sure the cooking oil is hot enough at this point (about 330 degrees F)
Use enough oil so that the Schnitzels "swim" in it.
Fry the Schnitzel for about 2-3 minutes on both sides until a deep golden brown.
Transfer briefly to a plate lined with paper towels.
Serve immediately with slices of fresh lemon and parsley sprigs or with your choice of sauce.
I have been living half of my life in Germany, then US, and traveling since then. My passion is cooking, painting and glass mosaic art. I try to re-create recipes I grew up with, or I tasted while traveling in Europe. Disclosure: As an Amazon Affiliate I earn a small commission if you click through and make qualifying purchases with no additional cost to you.