Thursday, September 15, 2011

Viennese Wiener Schnitzel

Eine was für Belästigung! (Translation: Grumble, grumble!) 
Hallo, Dollinks! Now where did we leave off? Ah, yes! I was working my fingers to the bone out while you (Idioten!) were watching the Shmenge Brothers (see my blog titled A Night in Vienna, Sept. 14, 2011). So now I have to teach you how to make Wiener Schnitzel and other good things all over again! This time, no accordions or polka dancing in the kitchen as I teach, verstehen Sie? (Translation: Or I’ll feed your schnitzel to the dachshunds). And so we begin!

Viennese Wiener Schnitzel:
Pork tenderloin, cut horizontally into ½-inch slices (see Note)
Flour, as needed
Salt and pepper, to taste
1 egg plus 1 tbsp. water, well beaten
Fine, dry bread crumbs, as needed
Butter or margarine, melted, as needed
1 or more fresh lemons, quartered
Have four clean dinner plates and a raised baking rack at the ready. Spoon flour into one, seasoning with salt and pepper. Beat egg and water together in the second. Shake bread crumbs onto the third. Pound sliced tenderloin rounds very thinly, stacking onto fourth plate. Using a small pair of tongs, quickly coat both sides of flattened meat rounds with seasoned flour, then beaten egg, and then bread crumbs. Rest briefly on rack to dry. (To make ahead: At this point, you may cover and refrigerate meat on a flat surface such as a baking sheet until ready to cook). In large skillet, melt butter or margarine on medium-high heat until sizzling. Fry coated rounds about 1 min. per side, until golden. Place cooked schnitzels in low oven to keep warm until all meat has been fried. Serve at once, with a squeeze of fresh lemon.
Note: One whole pork tenderloin and a single egg for dipping are enough for 3 or 4 servings.  I’ve left the quantities open-ended, because you may want to prepare this dish for a crowd. 
Note: I never use veal to make this or any other recipe! If you don’t know how veal is raised, Google “veal crates.” Many jurisdictions plan to outlaw veal crates, but have not yet done so. Do your part! Be a Dollink and boycott veal.
Over the next few days, we’ll make Red Cabbage, Spätzle, Roast Potatoes and Sächer Torte. Loosen your belts!

Remove visible fat from tenderloin
Slice into 3/4-in. rounds; trim last bits of fat away, too
Pound sliced tenderloins flat
I use a meat mallet that is flat on one side and indented
on the other, to break tough sinews and tenderize meat
Using the flat blade of a meat cleaver (instead of your meat mallet) 
distributes the weight more evenly as you pound the meat
One plate for meat, one for flour, one for egg, one for crumbs
Dip in flour ...
Dip in egg ...
Dip in crumbs before frying in butter

Serve golden brown and piping hot - heaven on a plate!

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