Wiener Schnitzel, a traditional dish from Austria.... The complete meal

 Weiner Schnitzel a very well know dish served in many cities in and around Austria and each country has their own versions. My favorite are the ones from Vienna so this is what I will show you. It's one of my family's favorites and we have it often and even though we live in Mexico, at the moment and we have what's called "Milanesa" we like the Vienna version much better. We like our version too but this one is excellent.

Schnitzel can be made with almost any type of meat, I've seen it with Venison, Pork, Beef, Chicken, Turkey, depending on your area and what's available. We've always preferred Pork. It's also made with a technique particular to Vienna called "souffleing" in order to create air pockets between the meat and the breading which I love. This is my preferred method and it's great. You need hot oil, I've also used lard once the meat is breaded in the traditional flour, egg, bread crumbs, not left for a long time but fried at once. You slip the meat into the oil and begin moving the pan front and back, lifting the pan handle slightly so the oil comes over the meat and this will puff it up. Once it begins to turn golden you can turn it over and finish cooking. You might need to practice the technique until you perfect it, it's worth it.

A traditional meal of Schnitzel is served with Austrian Potato Salad made with waxy potatoes, a flavorful Tomato Salad and a Cucumber Salad and finished with a big spoonful of Loganberry Preserves, fresh lemon slices for the meat and some fried Parsley as a garnish.

Some versions can be served with sauce, such as Mushroom Gravy or Cream Gravy but I haven't seen it in Vienna, maybe Germany or other countries surrounding Austria.

If your escalopes aren't thin, you will need a meat tenderizer or mallet to pound the meat between two plastic sheets or zip lock bag, put a little oil on the meat so it won't stick.

To prepare this dinner you will need:     

 4 Pork Escalopes

Salt and White Pepper to taste

1-2 cups All Purpose Flour, in a plate for dredging

2 eggs, in a plate for dredging, beaten

2 cups of dried bread crumbs, homemade or purchased

Oil or Lard, enough for about 2 cm in the pan. I use a cast-iron pan

Sliced fresh lemons

Loganberry Preserves or you can use Cranberry

500 g Small Waxy Potatoes cut in fourths, cook in boiling salted water. Add 1/4 cup finelly minced onion, fresh herbs, salt and pepper, White Wine Vinegar, pinch of sugar, toss well

500 g Grape Tomatoes, cut in half in a bowl tossed with White Wine Vinegar, salt and pepper and fresh herbs like dill and basil

1-2 Cucumber, peeled, cut in half lengthwise and sliced thin with 1/3 cup Plain Yogurt, White Wine Vinegar, salt and pepper, minced dill, pinch of sugar.

I hope you will try making this dinner as it is truly tasty and not hard to make, it's worth presenting it to your family and friends. Enjoy!!