Wiener Schnitzel, flour, eggs, bread crumbs, season salt, salt, pepper and Canola oil. That's it, don't need anything fancy, although a slice of lemon is usually served with each piece and a nice touch to squeeze it fresh on the meat. I'm not keen on the lemon myself, but most everyone else is. Just imagine that the flour is in this picture too, the canister is sitting on the counter just outside of this picture. Had a blond moment ~ what can I say?
Our butcher has a machine that tenderizes the pork. If yours doesn't a good smacking with a tenderizing mallet will do the job or even the flat side of a cleaver and then poke them up with a fork or meat prongs. My dad jokes you can drive over them with a steamroller in the parking lot yet too. Once they're tenderized and we put some weight into them they'll flatten out plenty.
Traditional Wiener Schnitzel is prepared in restaurants in a deep fryer that's shallower than most and has rolled pipes a few inch down in the oil to let the bread crumbs that separate float down into the basin of the fryer, keeping the oil cleaner where the meat is cooking. It used to only be fried in beef fat, but now Canola oil is the accepted healthier substitute. At home a fry pan with just enough oil to cook in and then turning them over works well too, that's how I do it. If I'm making a lot and the oil is starting to darken I'll start with a fresh pan and new oil. Use medium high heat. You want the oil good and hot so it isn't soaked up too much during cooking, but not so hot that it's smoking. I get a good rolling bubble going on in the pan.
Use plain white bread crumbs available from the grocery store or baker. Now this is a biggy point: if they're a bit coarse, give them a few good rounds in the food processor to make them as fine as flour. There is a big difference in the texture of the crumbs and the texture of the finished Schnitzel breading. The crumbs on the left are straight out of the container and the crumbs on the right have been processed. You can see how the colour has changed too after the darker crust bits got pulverized in the food processor.
Press the meat into the flour. Bury it and give it a really good press. Both sides. Then give it a little jiggly-shake to drop off the loose excess flour.
Back into the flour. Don't skip this part. They need the double dose of flour and egg bath. Don't be shy, press it in well again on both sides, then shake off the loose flour.
Back into the beaten eggs for dip #2.
Now the fine bread crumbs. Press and cover it well. Turn it over and press it in again. Shake and jiggle off any loose bread crumbs. At this point you can either keep assembly lining the schnitzel and stack them up to cook, or keep it rolling and cook as you go. I start cooking right away. My family is starving the instant they smell the first one start to sizzle.
Into the hot oil.I did 3 layers of these. See how they're a little darker on the edges... that's what happens when your camera battery dies and you start rushing around looking for a new battery as the schnitzel keeps cooking. No worries, they're fine. They smell good. Mmm... Ryan likes his plain on a bun. He's got 2 on there. See that smile, he learned that from his daddy. His mouth is full right now and he's making Mmm, mmm sounds.
Wiener Schnitzel 101. Enjoy!!
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Thank you so very much everyone for the kind get well wishes. I love hearing from you all. I admit it, I adore comments. Love them. I'm happy to report that we're all feeling better. Thank you also for entering my First Blogaversary giveaway. I really enjoy having Giveaways and will do lots more.
By drawing from my favourite mixing bowl the winner of the books is: Celtic Cast On. Congratulations! If you could email me your address to rycole at hotmail dot com I'll mail them off as soon as the Post Office opens again on Tuesday morning. I enjoyed this Giveaway so much that I pulled a second name as well!! Second prize goes to Dandy. If you can send me your address at the email I just mentioned I'll ship a copy of Stephanie Pearl-McPhee's Knitting Rules your way.
Have a terrific weekend everyone! Enjoy Oktoberfest and to all my fellow Canadians Happy Thanksgiving. Happy Columbus day to our American neighbours as well. :)