VEAL OR PORK CUTLETS

POUND INTO A VERY THIN CUTLET

SALT BOTH SIDES

EGGS

DREDGE CUTLET IN FLOUR

DREDGE IN EGG-MILK MIXTURE

ADD THE CUTLETS

SPOON HOT FAT OVER THE OTHER SIDE

FRY UNTIL GOLDEN BROWN

SET IN AN OVEN WHILE YOU FINISH THE REST

Trim meat of any unwanted fat (if desired). Lay the pork or veal chops out on a countertop between two layers of plastic wrap. Pound out chops until 1/4 inch thick. Season with salt and pepper.

Spread flour out into a shallow dish. In another shallow dish, whisk eggs together with lemon juice. In a third shallow dish, spread out bread crumbs.

Pour about 1/4 inch of vegetable oil into a large deep skillet. Bring oil to 350 degrees F.

Dredge chops into flour to coat, then immediately dip into eggs to coat, followed by bread crumbs to coat.

Place chops into the hot oil and fry 3 to 4 minutes. Work in batches if needed based on size of pan. Chops shouldn't be crowded.

Gently flip over and cook for an additional 3 to 4 minutes on the other side until chop reaches a minimum internal temperature of 145 F and is browned and crisp.

Serve hot with lemon slices.

Intro

Prepping the pork

Making the spaetzle

Pickled red cabbage

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Finishing cabbage and breading the schnitzel

Mustard cream sauce

Frying the schnitzel

Finishing the spaetzle and plating up

Let’s eat this thing

Original Vienna Schnitzel

Meat choice

What are the sides for schnitzel?

Ingredients

Breadcrumbs

Braiding the meat

Frying the Schnitzel

Taste test

Serving ideas

Conclusion

vegetable oil 2 tbsp (28ml)

cook for 30 seconds

pound with a flat head mallet until thin

season on both sides with salt and white pepper

flour 1 cup (125g)

dredge cutlet in flour

breadcrumbs 1 cup (120g)

Intro

Making the vinaigrette

In a small bowl, combine vinegar, mustard, honey, and olive oil

Adding the olive oil

Making the Brussels Sprouts

Add 2 tablespoons mustard

Breading the Pork

Pressing the panko into the meat

Cooking the cutlets

Making the sauce

Slice your roast beef

Put a little bit of lemon zest

Check the temperature of my clarified butter

Putting a little bit of warm chicken stock

Put a little bit of white balsamic vinegar

Make a nice lemon sauce

after finishing with all slices, cover them with food foil and keep them in the refrigerator for at least 1 hour

season the pork neck with white pepper and rub the flesh to enter the pepper inside

pour 100 ml of quality white wine and mix thoroughly until all ingredients are homogenized

if necessary, add 2 tablespoons of flour and mix

put the meat in the pan and cover it evenly on both sides

pour sunflower oil into a pan and wait for it to get hot

put the meat slices in the pan and wait for them to fry, then turn them and fry for 2-3 minutes

cover the cutlet with a plastic wrap

using flat-surfaced small pan, pound the cutlet thinly

mix with butter (adjust to your taste)

Tip: If your wooden spoon hisses and bubbles, the oil is hot enough

Intro

What is Wiener Schnitzel

Marinating the tomato salad

Potato salad

Cook potatoes

Preparation of veal cutlets

Prep the breading station

Frying the wienerschnitzel

How to make arugula salad

Introduction

Types of Wiener Schnitzel

Heat and cut the pork

Seasoning the meat

Breadcrumb coating

Frying the Wiener Schnitzel

How to get the souffle effect

Removing the Wiener Schnitzel from the pan

Plating the Wiener Schnitzel

How to Make Pork Scallopini

Seasoning the meat

Cooking the scallopini

Cooking the Jaeger Sauce

Cooking the sauce

Adding the other ingredients

Two ways of approaching this dish

Conclusion