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The recipe sounds reasonable, I've made Wiener Schnitzel similarly several times, except I usually skip the first flour dredge. For me it's flour, egg, breadcrumbs. And I tend to use plain breadcrumbs which is more authentic. Now for some constructive criticism. It's "Wiener Schnitzel" not "weinerschnitzel" and Wien is Vienna, a city in Austria. The recipe for Wiener Schnitzel is therefor an Austrian recipe, not a German one, but I think the Germans are alway willing to claim it ;)
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Instructions
Tenderize chops (or any cut of meat, for that matter) with a meat mallet. Heat a frying pan or electric skillet on medium high heat. Measure flour into a bowl and season with salt and pepper. Measure bread crumbs into a separate bowl.
Add oil to skillet. Dredge meat in egg, then flour, then egg, then bread crumbs. Fry for 2 minutes on each side.
Serve with wedges of lemon.
Serves as many as you need!
Author's Comments
The amounts in this recipe are only guesswork! They are by no means exact -- just use what you need.
The lemon provides a good crisp flavor to counteract the grease. At least try it! :)
My German professor makes these for the intermediate students every year for Oktoberfest. It takes a couple of hours to cook enough to feed all of us, but then there's usually about forty or fifty people there!
The schnitzel also freeze well, if you cook too many! Just pop them in the microwave on high for 1 minute, and they're almost as good as fresh!
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