The last time we had Wiener Schnitzel was in Vienna (Wien as it is called in it's native tongue) in 2006. My husband (then boyfriend) and I were vacationing in Prague over the New Year and then visiting my brother and his family in Vienna for a few days. Along with seeing Stephansdom and the Palace and going on the craziest sledding experience of my life, we had to try some Schnitzel. Our was served skewered on a sword. Definitely an experience.
This summer my nephew from Vienna is staying with us for a month. Today we talked him into making schnitzel for us. It was better than I remembered. I'll gladly be making this again in the future.
Wiener Schnitzel:
Thin pork chops trimmed of fat and pounded to 1/8" thickness
Flour for dredging
Eggs for dredging
Breadcrumbs for dredging
Oil for pan frying. Turn each piece three times.
Serve with a squeeze of fresh lemon.
That's it! Easy peasy.
Okay, so maybe a sword makes it more awesome...
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