Wienerschnitzel

by Zavior J. Raney
(Denver, Colorado, USA)

Wienerschnitzel

This recipe was originated in the town of Veinna (vee-in-a) and was taght to my dad when he was an exchange student in Germany. it is commonly served with a fresh slice of lemon and green beens.

ingrediants: Boneless pork steaks, bread crumbs, Eggs, and Veggie oil or olive oil.
instructions: tenderise pork untill 1/4 inch thick. dip in beated eggs until covered completly cover with bread crumbs then fry in hot oil untill crispy brown and there is no pink in the middle. serve hot.

Comments for Wienerschnitzel

Average Rating

Click here to add your own comments

Sep 18, 2011
Rating

Great Photograph!
by: S1

Your photo is beautiful! This is truly one of the yummiest dishes in Germany. And who would think that it would be so easy to make?? The hardest part is hammering the meat until it is so thin. Thanks Xavior. Seems people from all over Germany and Austria enjoy this breaded pork cutlet not just in Vienna. :)

Click here to add your own comments

Join in and write your own page! It's easy to do. How? Simply click here to return to German Foods And Recipes.

Facebook X

Enjoy this page? Please pay it forward. Here's how...

Would you prefer to share this page with others by linking to it?

Click on the HTML link code below.
Copy and paste it, adding a note of your own, into your blog, a Web page, forums, a blog comment, your Facebook account, or anywhere that someone would find this page valuable.

Zachary - USA Tremendous website. I lived in Germany for almost 14 years. Your recipes have me excited about getting back into German cooking. Thanks so much!