Wienerschnitzel

by Zavior J. Raney
(Denver, Colorado, USA)

Wienerschnitzel

This recipe was originated in the town of Veinna (vee-in-a) and was taght to my dad when he was an exchange student in Germany. it is commonly served with a fresh slice of lemon and green beens.
ingrediants: Boneless pork steaks, bread crumbs, Eggs, and Veggie oil or olive oil.
instructions: tenderise pork untill 1/4 inch thick. dip in beated eggs until covered completly cover with bread crumbs then fry in hot oil untill crispy brown and there is no pink in the middle. serve hot.

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Sep 18, 2011
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Great Photograph!
by: S1

Your photo is beautiful! This is truly one of the yummiest dishes in Germany. And who would think that it would be so easy to make?? The hardest part is hammering the meat until it is so thin. Thanks Xavior. Seems people from all over Germany and Austria enjoy this breaded pork cutlet not just in Vienna. :)

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Zachary - USA Tremendous website. I lived in Germany for almost 14 years. Your recipes have me excited about getting back into German cooking. Thanks so much!