Thanks to Oscar Mayer, when I told my kids I was making Wiener Schnitzel they thought they’d be eating hot dogs. I gave them a quick German lesson; Pronounce your German”W” as a “V”; take “Vienna” and drop the “a”, and add the “-er” suffix). So, Wiener means either something or someone from Vienna; in this case it’s a Viennese Schnitzel. While traditionally made from veal, this recipe from Cook’s Country uses pork, which is a common substitution. While many pork cutlets can be tough if overcooked, using the tenderloin ensures just as tender a meal as if veal were used. The results were similar to a Milanese. It was kid-friendly and delicious; 4-stars.
- Chris Kimball’s original recipe calls for cooking two whole pork tenderloins; but that is more than my family can possible eat. One tenderloin yields 4 good-size cutlets.
- The egg yolk can optionally be put through a sieve, but for simplicity’s sake I chose to serve it merely crumbled.
- It would have been perfect had I served it with a potato salad.
Rating: 4 stars.
How much work? Medium.
How big of a mess? Medium/High.
Start time 5:15 PM. Finish time 6:00 PM.
Chris Kimball’s original recipe is here. The descriptions of how I prepared this today are given below:
7 large high-quality sandwich bread
1/2-cup all-purpose flour
2-cups plus 1 tablespoon vegetable oil
1 pork tenderloin (about 1-1/4 pounds).
Salt and ground black pepper
2 tablespoon chopped fresh parsley leaves
2 tablespoons capers
1 large hard-cooked egg
- If you plan to garnish with hard-boiled egg. Place egg in pan of cold water, slowly bring to boil over medium-high heat, let boil for 10 minutes. Remove the pan from heat and let sit in hot water for 20 more minutes. They will be perfectly cooked without the green ring around the yolk.
- Remove crust and slice bread into 3/4″ cubes. Place bread cubes on large microwave-safe pie plate. Microwave on high power for 4 minutes, stirring well halfway through cooking time.
- Reduce power on microwave to medium power. Cook for 5 additional minutes or until the bread is dry. Stir every minutes to ensure that the bread on the bottom will dry out and an equal pace. Some of the bread will begin to lightly brown.
- Process dry bread in food processor for 45 seconds. Return the very fine bread crumbs to pie plate in which you microwaved them. In another pie plate add flour. In a third pie plate, mix the eggs with 1 tablespoon vegetable oil.
- Trim off any fat and remove the silver skin. Cut the tenderloin on a diagonal into 4 equal pieces. Cutting on a diagonal will ensure the pieces are oblong, instead of round. Place one piece at a time inside a gallon-sized Zip-lock bag and pound to an even thickness of between 1/8″ and 1/4″. Remove from bag and season cutlets with salt and pepper. Repeat pounding process with remaining cutlets.
- Working with 1 cutlet at a time, dredge thoroughly in flour, shaking off excess, then coat with egg mixture, allowing any excess egg to drip back. You want to ensure a very thin and even coating. Finally coat evenly with bread crumbs, pressing so that the crumbs adhere. Place breaded cutlets on wire rack to allow the coating to dry for 5 minutes.
- Meanwhile prepare your garnished. Slice a lemon into wedges, chop your parsley, rinse you capers to remove the brine, and separate your egg white and yolk (either crumble or pass separately through a fine-mesh strainer).
- Heat 2 cups of vegetable oil in a Dutch oven over medium-high heat. When the oil reaches 375-degrees, put 2 breaded cutlets in pan and cook for 2 minutes per side, gently shaking pan continuously so that cutlets will be wrinkled. Flip and cook the second side for between 1 and 2 minutes. Remove and place cutlets on paper towel-lined plate and flip cutlets several times to blot excess oil. Repeat cooking process with remaining cutlets.
- Serve immediately with garnishes.