During the time we traveled to Germany and Austria we had the opportunity to have the most delicious schnitzel and my fam favorite Austrian-German dish. Schnitzel is usually made with veal. Since it was hard to find veal in Taiwan . I substituted pork, though plenty of oil is still necessary and this is no health food. So I cheated a bit with the oven roasted fries, it came out better than expected. What a taste time trip back our travel to the Germany-Austria. It's pretty easy and quick to make, below recipe can be done either with veal or chicken and pork, and serves 4 people. Guten appetit!
Ingredients:
4 pork tenderloin (about 170g each)
flour
breadcrumbs
2 egg, beaten
2 tbsp milk
2 tbsp milk
pinch of salt and pepper
3 large potatoes, peeled and cut into ¼ fries-make serves for 3-4 person
2 large carrots, cut into long section
1 tsp salt
1 tsp ground pepper
1 tbsp paprika
2 tbsp olive oil
Preparation:
1. At first, in a large bowl toss carrot and potatoes sticks with olive oil, salt, pepper and paprika. Spread out carrot and potatoes sticks on a parchment paper baking sheet. Bake at 220°C for 30 minutes or until browned, soft but crisp.
2. Place pork tenderloin between layers of plastic wrapper, use a meat hammer to flatten the pork cutlets to into ¼ inch thickness.
3. In a 3 separate plates. Combine the flour, seasoned salt and pepper. Coat pork tenderloin with flour.
4. Then second plate, combine egg and milk, then whisked and dip in egg mixture.
5. Then coat with a layer of bread crumbs.
6. In a skillet, heat around 1½ to 2 inch deep oil. Gently slide the cutlets and fry until fully done and golden brown on both sides.
7. Transfer to platter with wire rack to drained out the excess oil and keep warm. Serve the cutlets while still hot with the roasted oven fries, lingonberry sauce, tartar sauce or ketchup may also serve as a dip and lemon slices if you like.
