Recipe for Jager or Wiener Schnitzel
Perfect for a dinner party yielding about 6 or 7 servings. This recipe is for a 'no pound' pork cutlet that is breaded, pan fried, then served either as Jagerschnitzel or Wiener Schnitzel.
Equipment
Ingredients
- 3 lbs pork loin
- 3 eggs
- 1 1b breadcrumbs
- 8 oz flour
- ½ tsp salt and pepper
- 8 oz high temperature cooking oil such as avocado
Instructions
- With the pork loin slightly frozen or very cold, put it on a cutting board and begin removing silver skin and surplus fat.
- Cut the pork loin into thin pieces. Lay them out on the board and season well with salt and pepper.
- Beat the eggs in a bowl. Put the flour in a bowl and add salt and pepper, mix. Put the breadcrumbs in a bowl and organize the bowls in order of flour, egg, then breadcrumbs.
- In a large heavy skillet, heat up the oil to a medium / high temperature. Make sure it does not start to smoke. Check with a cube of bread first, which should fry gradually to a golden brown.
- Pick up a piece of pork. Dip it both sides in flour, then egg and onto breadcrumbs. Then lower it carefully into the skillet of hot oil. It should sizzle immediately.
- Repeat this last step until all the pieces of pork have been breaded.
- Cook the pork cutlets for about 3-5 minutes on each side. Meat should have an internal temperature of 150 -160 degrees F.
- As one set of cutlets is cooked remove them from the pan and place the remaining pieces of pork into the skillet and fry until they are all cooked.
- Place cutlets on absorbent paper, do not layer them.
- Enjoy with parsley and lemon (Wiener schnitzel) or Mushroom Sauce (Jagerschnitzel).
Nutrition
Serving: 6ozCalories: 953kcalCarbohydrates: 29gProtein: 51gFat: 69gSaturated Fat: 13gPolyunsaturated Fat: 14gMonounsaturated Fat: 37gTrans Fat: 0.2gCholesterol: 225mgSodium: 341mgPotassium: 879mgFiber: 1gSugar: 0.2gVitamin A: 135IUVitamin C: 1mgCalcium: 59mgIron: 4mg
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