Wiener Schnitzel

This dish can be made very quickly

This dish is made from thin slices of veal round steak, or scallopini. A very satisfactory alternative that is considerably cheaper is slices of pork tenderloin. Pound the scallopini until thin, turning it over once or twice. I use just the bottom of a large glass measuring cup and a cutting board for this job. Break an egg in a bowl and beat with a fork until uniform. Dip a pounded slice in the egg until it is completely covered, then coat it with fine bread crumbs by laying it on crumbs spread on a paper towel and turning it over and spreading more crumbs on that side. Use a fork to handle the slice.

Pour cooking oil, such as canola, in a frying pan until it is about 1/2 inch (12 mm) deep, enough to just cover the scallopini, and heat until quite hot. Put the scallopini in the oil--they should bubble vigorously--and turn them now and then until golden brown, about 5 minutes. Small tongs are convenient for this. I like to make sure the meat is thoroughly cooked. Remove from the oil and drain on a paper towel. The oil can be saved for later similar use by storing it in a jar when it is cool.

Serve the schnitzel with capers and anchovy fillets (if you like them). I usually accompany schnitzel with salzkartoffeln (boiled potatoes) and a tomato salad dressed with olive oil, rice vinegar, cilantro and chopped onion. In a restaurant they are often served with chips (French fries) because the hot oil is handy. If you like this, you could try to fry potato sticks in the same oil as the schnitzel.

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Composed by J. B. Calvert
Created 24 February 2010
Last revised 26 February 2010