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).
6 pork chops, boneless
3 tablespoon flour
1 cup bread crumbs
Salt and pepper
4 tablespoons butter
Yields: serving for 6
Prep Time: 30 minutes
Cook Time: 10-12 minutes
Place the meat between two sheets of parchment paper. Pound to less than 1/4 inch thickness.
Place the flour in a medium-sized bowl.
In a separate bowl, place the beaten eggs, and in a third, place the bread crumbs.
Dip the pork in the flour, then the eggs. Finally coat the pork with bread crumbs.
Place the cutlets on a baking sheet while you heat the butter in the pan.
Once hot, place the pork in the pan and fry for 5-6 minutes on each side.
Serve garnished with lemon wedges and capers.