Vienna Schnitzel
This classic Austrian dish features pork sirloin filets, pounded thin and coated in a crisp breadcrumb crust. The filets are first dredged in cake flour, then dipped in an egg and milk wash, before being pressed into breadcrumbs. They are then deep-fried in oil heated to 350 degrees F (175 degrees C) until beautifully golden brown. The result is a perfectly crisp and tender schnitzel, ideal for a satisfying dinner.
Ingredients
- 1 quart oil for deep frying
- 6 (6 ounce) fillets pork sirloin
- 2 cups dry bread crumbs
- 1 cup cake flour
- 2 eggs
- 0.25 cup milk
- salt and pepper to taste
Method
- Warm the oil in a deep fryer until it reaches 350 degrees F (175 degrees C).
- Put the pork filets on a firm surface and use the smooth side of a meat mallet to pound them to a thickness of ⅛ to ¼ inch.
- Put the dry bread crumbs in one shallow dish and the cake flour in another. In a third dish, lightly beat the eggs, then stir in the milk and season with salt and pepper.
- Coat each filet in the flour, patting it on by hand. Next, dip it into the egg mixture, allowing any extra to drip off. Finally, press it into the breadcrumbs to cover both sides. Lay the breaded filets on a plate without stacking them.
- Cook the breaded filets in the hot oil until they turn a golden brown colour.
Nutrition (per serving)
Calories542 kcal
Fat25 g
Sugars3 g
Protein32 g
Sodium333 mg
Recipe details
CategoryMain course
Cuisineaustrian
AuthorFRANKHA
