Julie's Viener Schnitzel

Juliann Esquivel

By
@Juliann

I have a dear friend from Germany, Gabrielle who when visiting me made this wonderful dish. I changed the meat from veal to pork and made a few other changes. When I made it for her a few years later she loved my version. It has been a favorite in my home ever since. Enjoy


Featured Pinch Tips Video

Comments:

Serves:

6

Prep:

15 Min

Cook:

1 Hr 10 Min

Ingredients

6 large
thick pork lionchops
6 large
eggs beaten
4 c
cracker crumbs unseasoned
1 c
clairfied butter or real butter
2 c
white flour
1 tsp
garlic powder
1 tsp
salt
1 tsp
fresh ground black pepper
1/4 c
and a tad more water

Directions Step-By-Step

1
Buy nice thick pork lion chops, pound down and rinse. Paper towel dry and then season with garlic powder, salt and pepper.
2
Dip each pork chop and dust in flour on both sides. Next dip in egg wash(six eggs beaten) no milk/ or water in the eggs please.
3
Dip in bread crumbs or cracker crumbs (un-seasoned)then dip again in egg wash again and dip again in bread crumbs. (Making sure to double dip each chop in bread or cracker crumbs).
4
Next fry in clarified butter and real butter until golden.
5
When all is fried. Drain some of the butter out of the pan and add the (1/4 cup water and a tad more) to the bottom of the pan. Cover pan and put on simmer for 1 hour & 10 minutes. Serve with lemon wedges and a side of hot german potato salad. Recipe coming. Enjoy
6
Note: This dish is delicious because it's fried in butter. I know some people can't eat butter because high content in cholesterol. I think I spelled it right. Anyway, this dish will loose it's special flavor if fried in oil or margerine. So if you make it only occasionaly I am sure one serving wont hurt. I serve a glass of wine with this meal. Wine counteracts and lowers cholesterol. So go ahead and enjoy.

About this Recipe

Course/Dish: Pork
Other Tag: Quick & Easy