I would call it Viennese schnitzel, but the real Austrian schnitzel is made from veal. So this dish is more of an improvisation on the theme of Austrian schnitzel. Although in Germany in one of the restaurants the menu indicated "Viennese pork schnitzel", we were served it. Apparently, not only in the home, but also in the restaurant kitchen there are noticeable deviations from the canons.
| Cook Time | 50 minutes |
| Servings |
Ingredients
- 200 gram Pork flesh from the shoulder blade
- 1 tablespoon Flour wheat / Flour
- 1 piece Chicken egg
- 1 tablespoon Milk
- Coriander
- Estragon
- Pepper white
- 1 tablespoon Breadcrumbs
- Salt to taste
- 1 teaspoon Olive oil
- 2 tablespoons Vegetable oil for fry
Ingredients
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Instructions
- Prepare the breading. Pour flour into the mold, mix it with salt.
- To establish a connection. In a bowl, break an egg, add tarragon, white pepper, coriander, milk, mix everything.
- In another dish, pour the breadcrumbs.
- Cover the meat with a film, beat it well with a hammer.
- Lightly marinate: sprinkle with olive oil, let it lie in the refrigerator for half an hour.
- Roll in flour.
- Then immersion in communication.
- Roll in breadcrumbs.
- Fry in a frying pan, where preheat the vegetable oil.
- Fry until golden brown on both sides.
- Serve with any side dish – I had a vegetable salad and lemon tomatoes. Enjoy your meal!
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