Shopping list
2 free range organic eggs
4 pork cutlets (125g each)
100g plain flour
100g breadcrumbs or rusks crumbs
75g butter
1 organic lemon (sliced)
8 anchovy fillets
2 pickles (cut into pieces)
We're eating Wiener Schnitzel tonight, those soggy, bread crumbed schnitzels from the butcher could be better! We have been looking for a classic German recipe and when found went to work with it. This recipe is for 4 people. We quickly understood that the amount for two people is enough for our four people, so we halved the recipe. Decide for yourself what you think! :))
How to make a classic German Wiener Schnitzel
Start with the preparations
Roll over the rusks until they are crumbled.
Set the crumbs aside for now.
Put the crumbs into a large dish.
Rinse the anchovy fillets well under cold running water.
How to make Wienerschnitzels
Rub sea salt and freshly ground pepper over the schnitzels.
Press with both sides into the flour and shake off the excess.
You want a thin layer of flour to stick to the pork cutlets.
Beat the eggs loose in a large dish.
Fetch the rusk crumbs.
Dip booth sides of the prok into the eggs.
Then press the potk with both sides into the rusk crumbs.
Heat the plates in the oven
Melt the butter in a large skillet over medium heat and fry the schnitzels on both sides in the hot butter until golden brown
Bake until cooked in 3-4 minutes on each side over low heat then place on the heated plates.
Put the lemon slices with rolled up anchovy filled with a piece of pickle on top of the schnitzels.
Serve the Wienerschnitzels with fresh green beans and fried potatoes