Wiener Schnitzel (German Pork Cutlet)

Makes 6 to 8 servings

2 ½ lbs Pork tenderloin or boneless center cut chops, cut to disks ½ inch thick
4 cups Bread Crumbs, unseasoned
1 tsp Black Pepper, ground
1 cup Milk
2 cups Flour
½ lbs. Unsalted Butter
1 cup Parmesan Cheese, grated (optional)
1 Egg
4 Lemons or Malt Vinegar (optional)
Lemon Sauce (recipe follows)


Combine breadcrumbs, pepper, and cheese* in a bowl. In a separate bowl, combine egg and milk beat together until smooth. In this order, dredge pork through flour, wet in milk and egg mixture, coat with breadcrumbs and flatten out each coin to ¼ inch thick. Heat butter in a skillet over medium heat add coins a few at a time and cook until golden brown on each side. Drain on paper towels. Serve immediately by placing sauce on platter, then schnitzel, then garnish with lemons* or vinegar*.

*= Optional items

Lemon Caper Sauce

1 tablespoon capers rinsed and lightly chopped
1 tablespoon minced shallot or onion
1/2 cup dry white wine
1/2 cup chicken, beef, or vegetable stock, or water, warmed
2 tablespoons softened butter
Salt and freshly ground black pepper to taste
A few drops of freshly squeezed lemon juice or vinegar (optional)

Pour off all but 1 or 2 tablespoons of the cooking fat (if there are any dark, non-fatty juices in the skillet or roasting pan leave them in there). Turn the heat under the skillet or pan to medium-high and add the shallot and the wine. Cook, stirring and scraping, until most of the wine has evaporated, the shallot is soft, and the bottom of the pan is clean.

Add the stock and capers; reduce until there is just under 1/2 cup of liquid, turn off the heat. Add the butter, a little at a time, stirring well after each addition to incorporate it. Taste and season if necessary with salt, pepper, and lemon juice or vinegar.

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