Schnitzel on a Bun
This is a very classic and iconic German dish that goes by many names and is present in many cuisines around the world…. Weiner Schnitzel in Vienna, Jagerschnitzel (hunters schnitzel) in Germany and Chuleta in Colombia.
Schnitzel is made by pounding meat thin, putting it through a breading station and then frying it until crispy. It is traditionally served with a lemon wedge and either potato salad, boiled potatoes with parsley and butter or, as is the case in Germany, Spatzle. Here in North America it is not uncommon to find it served on a bun with tomatoes and Sauerkraut alongside french fries but since I can’t stand Sauerkraut I used Coleslaw instead
However you choose to do it this is one awesome dish that is sure to please.
Here’s how we do this one.
- 1 half Pork Loin (about 4 pounds), trimmed of fat and sliced into 1/2 inch thick cutlets.
- 1 cup Bread Crumbs
- 1/2 – 2/3 cups Flour
- 3 Eggs plus 3 tbsp Water
- 3 Lemons – quartered
- 10 – 12 Lettuce leaves
- 2 large Tomatoes
- 3 tsp Granulated Garlic
- 1/4 grated Parmesan cheese
- Salt and Pepper
- 10 – 12 Crusty rolls
- Canola Oil for frying
- German Mustard or a Grainy Mustard (optional)
Putting it all together:
- Place the cutlets between two pieces of wax paper and, using a meat mallet, pound until 1/4 inch thick.
- Using three shallow pans set up your dredging station by placing the flour in one, breadcrumbs in the second and the egg and water in the third.
- Season the flour with salt, pepper and garlic.
- Mix the egg and water until well blended.
- Mix the Breadcrumbs and Parmesan until well incorporated.
- Heat about a half inch of oil in a large pan
- Taking the pork dredge in the flour, dip in the egg and cover with breadcrumbs shaking off the excess.
- Shallow fry the pork until golden brown on both sides and set on paper towels to drain.
- Toast the inside of the crusty roll and build the sandwich by placing lettuce on the bottom topped with the schnitzel and tomato.
- Spread mustard on the top bun and plate.
There you have it another “simple bust tasty recipe for the grilling season and beyond.”
Until next time……….