Schnitzel is a traditional Austrian dish and is a popular part of Viennese and Austrian cuisine. It reminds me driving on autobahn as a kid stopping at these little German restaurants on the way and having this delicious schnitzel. Most of the time Schnitzel is served with lemon and potato salad.
The word Schnitzel is believed to come from the word der Schnitz which means a slice or a cut, similarly Schneider means a tailor.
To prepare schnitzel you can use veal cutlets, thin cut pork loin chops or chicken if you wish, it is really up to you. The preparation is the same.
Today the store didn’t have veal cutlets so I decided to use think cut pork loin chops.
Ingredients – Marinade
½ cup white wine
1 tbs olive oil
1 tbs Soy sauce
1 tsp rice vinegar
Pound your cutlet to ½ inch thickness then let them sit overnight or a few hours in the marinade. When you are ready to prepare dry them off from the marinade batter them in 1 egg beaten and then cover them in bread crumbs.
Heat up your frying pan with some butter and vegetable oil, wait for it to get hot and then lower to medium heat and put your cutlets on your frying pan. About 1 ½ minute on the first side and 1 minute on the other side. You can put them in your oven to keep warm or serve right away.