Traditional Austrian Schnitzel
The quintessential Austrian Dish...
Most people associate Schnitzel with Wienerschnitzel - which can only be made with veal. As an alternative Schnitzel can be made with pork (Schweineschnitzel) or any vegetarian mixture that can be fried (Veggieschnitzel). But whatever the filling, when it's perfectly breaded, fried and crispy everyone loves a good Schnitzel! And now you can make it - perfectly - in your own kitchen!
And as an added bonus if you follow our recipe and upload a picture of your Schnitzel creation below you could win £50 of vouchers in our free prize draw! (Terms & Conditions apply - see below)
- Tip: Schnitzel is traditionally served with Spatzle and gravy, Fries or Kartoffelsalat (Austrian Vinegar-based potato salad). Additionally, it's usually served with a leafy green salad...
- 4 boneless pork chops
- Salt & freshly ground black pepper
- 1/2 cup all-purpose flour combined with 1 teaspoon of salt
- 2 large eggs, lightly beaten
- 3/4 cup plain breadcrumbs
Terms & Conditions:
- Prize draw open to individuals aged 18 years or over who are UK residents.
- There is 1 x £50 voucher of your choice to be won. Voucher choice to be made from vouchers available at www.highstreetvouchers.com
- One entry per person. Entries are not returnable. Entries must be submitted on an entry form available online at www.thekitchenthink.co.uk and be received by 17:00 on the 29th February 2016.
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- The key to achieving the perfect Schnitzel is to pound it very thin, no more than 1/4 inch thick. The reason this is important is because you’ll need to fry it at high heat for a short period of time to get that perfect crispy crust without leaving the middle raw. The easiest way to pound the pork chops is to lay them between two pieces of plastic wrap. Be sure to pound them using the flat side of the meat mallet.
- Lightly sprinkle each side with salt & pepper.
- Lay out two plates and a shallow bowl: fill with flour/salt, lightly beaten eggs and plain breadcrumbs (not panko). Have all the dipping bowls of eggs, flour and breadcrumbs laid out at the same time so you can move from one to the other quickly.
- Dip the pork into the flour, coating all sides
- Next dip the pork into the egg mixture, coating all sides
- Then coat the pork with the breadcrumbs. Now, the next key to the perfect Schnitzel is… don’t press the breadcrumbs into the meat – just softly coat the pork on both sides and all edges and gently shake off any excess
- Now immediately fry the Schnitzels – don’t let them sit in the coating or the end result won’t be as crispy. You don’t need a ton of oil, nut you eed enough so that the Schnitzel’s can “swim”
- The final key is to make sure the oil is hot enough – but not too hot…….. It should be around 330F / 165C – test it with a candy thermometer. If it’s too hot the crust will burn before the meat is done. If it isn’t hot enough you’ll end up with a soggy coating.
- Remove the Schnitzel rom the frying pan and place them briefly on a plate lined with paper towels. Transfer them to serving plates and garnish with lemon and fresh parsley.
- Serve immediately with Spaetzle, French Fries or Austrian Potato Salad and a fresh leafy green salad.