For these schnitzel I took a piece of pork. Many people find veal better for the real schnitzel. Me too, but for this one I liked to experiment with pork. First you dip both sides in flour.
Then you dip both sides in egg. Some German gourmet friend of mine suggested to mix some cream through the egg. Will do that next time.
Then dip the meat in the breadcrumbs. With family ties in Austria we tend to take the position the breadcrumbs have to come from Austria….
Finally the schnitzel sizzles in the pan. Use some kitchen paper to take away a bit of the butter before you serve them. Unfortunately the photo is a bit unsharp. I’ll replace it when i repeat the experiment next time.
Wiener Schnitzels
We’ve closed our small hotel Haagsche Suites. We’ve moved and we took some time off. In addition I took some time off from blogging.
What will I share with you from now on? Actually it is quite simple: More of the same you are used to. I’m more into food and more into selfies. But I’ve teamed up with another site. So you will be seeing me review hotels. And here one of my recipes: My way of making a Wiener Schnitzel.
The experiment with using pork instead of veal went well. It was a very tasty schnitzel.