Haha, I think because of the restaurant Wienerschnitzel, people think schnitzel is going to be some sort of hot dog or sausage. I didn’t know what it was until my mission in Germany and Austria, then I had a lot of great schnitzel. I learned that schnitzel is really a breaded, fried cutlet of meat. “Schnitzel” kind of translates to small cut–like a cutlet. It’s reminiscent of chicken fried steak, made with either pork, chicken, or veal, depending on the geography. It’s not very flavorful, but it’s still a fun meal. This recipe is adapted from daringgourmet.com–she has lots of delicious German recipes.
I remember in Vienna, there was a restaurant that the missionaries called Herb’s–but it was really called Schnitzelwirt. It was like a rite of passage for an elder to finish the giant Wienerschnitzel and all the accompanying fries. I’m pretty sure I also did it–and I went back there with my mom when we went to visit. Traditionally schnitzel is served with fries and a lemon wedge–or maybe with potato salad.
If you’re making this gluten free, I have now made it with corn starch and Corn Chex crumbs–that’s the one in the photo. It turned out great, and I think I’ve heard that corn starch coatings make stuff nice and crisp.
Serve with fries and a lemon wedge, for a wonderful German/Austrian meal.
- 4 boneless Pork Steaks or Chops (you can also use chicken or veal)
- Salt and Pepper to taste
- 1/2 c. Flour combined with 1 tsp. salt (or gluten free flour or cornstarch)
- 2 large eggs, lightly beaten
- 3/4 cup plain breadcrumbs (or gluten free breadcrumbs or Corn Chex crumbs)
- Oil for frying
- Lemon wedges (optional)