How To Unlock Successful Secrets Of Egg Free Wiener Schnitzel
Enjoy Unparalleled Egg Free Love for Unique Wiener Schnitzel
Are you guessing a wiener schnitzel is some sort of fancy hot dog? Guess again! This classic European dish which originated in Austria more closely approximates a veal cutlet. Given how sparse it can be at the store, the good news is only certain purists require the dish be made with veal. Today, we’re offering a little different version of it for you to enjoy as well.
The dish goes by several different names. Here in the US, sometimes we call it pork tenderloin. In the South, you may have heard it referred to as chicken fried steak.
So, what do you need to make it? Meats such as veal, pork or chicken, pounded thin with a meat tenderizer, coated with an egg wash and fried is the usual route to making wiener schnitzel. Then, it’s served with Bavarian sauerkraut and fried potatoes with bacon and onion.
Today’s breaded version is egg free!
- 4 pork chops, fat trimmed, or veal if available
- 1⁄2 cup all-purpose flour
- 2 cups fresh breadcrumbs
- 1 cup grated Parmesan
- 2 tablespoons vegetable oil
- 3 tablespoons butter
- 1⁄4 cup dry white wine
- 1/2 tsp fresh lemon juice
- 1/2 cup heavy cream
- 6 tablespoons butter
- 2 tablespoons chopped fresh parsley
- salt and pepper
- Pound each piece with a meat mallet to about 1/4″ thickness.
- Season with salt and pepper.
- Place flour, Parmesan and bread crumbs into three separate shallow dishes.
- Dredge each medallion first in flour. Place meat on a plate, cover with plastic and let sit in the refrigerator for a half hour.
- Next dredge it through the Parmesan and again let it rest for a half hour covered in the refrigerator.
- Finally dredge it through the bread crumbs.
- Place breaded pork on a baking sheet or plate.
- Heat oil and 3 T. butter in a large saute pan over medium-high heat.
- Saute pork until golden brown, approximately 2–3 minutes on each side.
- Remove from pan and keep warm in a 200° oven.
- De-glaze pan with wine; then add lemon juice and simmer 3 minutes.
- Add heavy cream and simmer until reduced by half, about 6 minute.
- Off heat, whisk in butter 2 T. at a time.
- Stir in parsley; spoon sauce over medallions.
- Serve immediately.
Veal, pork, chicken or beef? Which meat did you decide to try in your #wienerschnitzel? Send us your pictures @Kitchology and @kitchenchick123.