This is the most authentic recipe we have used for Wienerschnitzel, it is a combination of a couple of other recipes and things we have change for our liking. Use caution when cooking with the butter, too high of heat will scorch the butter. If you do scorch the butter just dump it out and add some more.
4 - 6 oz pieces of pork cutlets (preferable machine tenderized)
1 cup flour
2 cup bread crumbs (Panko type work best)
2 eggs
1/2 cup milk
Salt
Pepper
1 - 2 cups butter
lemons for garnish
For potato salad:
1.5 pounds fingerling potatoes
1 medium onion diced fine
1/2 cup chicken stock
1 Tablespoon Dijon mustard
4 Tablespoons apple cider vinegar
2 Tablespoons olive oil
Directions:
Wash the potatoes, put in salted water with a sprig of fresh rosemary, and 4-5 cloves of garlic. Bring to a boil and cook until for tender. Let them cool and then slice. Discard the garlic and rosemary. You can let them cook while you are preparing the cutlets.
Pound the cutlet pieces until very thin. (use plastic wrap on top and bottom)
Mix eggs and milk together
Season the cutlets with salt and pepper. Dip cutlet in flour, then dip into the egg/milk mixture, then in bread crumbs.
Heat butter (enough to cook a cutlet in) in a saute pan over medium to medium high heat and cook the breaded cutlets one at a time. Once each side is nicely browned, turn them over to finish cooking. Once the cutlet is finished cooking set aside on paper towel and cook each cutlet the same. To serve place the cutlet on a plate and garnish with lemons.
To make the potato salad:
Take the sliced potatoes, put them in a large pan with the chicken stock, add some salt and pepper. Over low heat, add the olive oil, vinegar, Dijon mustard, and onion. Allow to heat slightly. Serve on plate with cutlet.
