Wiener Schnitzel

Inspired by The Modern Swedish Cookbook

This old-fashioned recipe for wiener schnitzel was easy to make and extremely comforting in the fried flavor that it delivers. Although traditionally wiener schnitzel is made with veal, I felt that a more accessible meat would enhance the dish and therefore decided to use pork. This was a great decision because the flavor of the meat produced an extra level of comfort, perfect as a weekday meal when served with fried cucumbers (recipe coming soon).

Wiener Schnitzle

Ingredients:

• 6 pork chops, boneless

• 2 eggs

• 3 tablespoon flour

• 1 cup bread crumbs

• Salt and pepper

• 4 tablespoons butter

Garnish:

• Lemon slices

• Anchovies (optional)

• Capers

Yields: serving for 6

Prep Time: 30 minutes

Cook Time: 10-12 minutes

Method:

1. Place the meat between two sheets of parchment paper. Pound to less than 1/4 inch thickness.

2. Place the flour in a medium-sized bowl.

3. In a separate bowl, place the beaten eggs, and in a third, place the bread crumbs.

4. Dip the pork in the flour, then the eggs. Finally coat the pork with bread crumbs.

5. Place the cutlets on a baking sheet while you heat the butter in the pan.

6. Once hot, place the pork in the pan and fry for 5-6 minutes on each side.

7. Serve garnished with lemon wedges and capers.