SCHWEINESCHNITZEL OR WIENERSCHNITZEL (GERMAN PORK OR VEAL CUTLETS)

Schweineschnitzel or Wienerschnitzel (German Pork or Veal Cutlets) image

Provided by Rachael Ray : Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 22

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4 top loin pork chops or veal cutlets, 4 to 6 ounces each
Salt, fine black and white pepper
1 teaspoon granulated onion or about 2 tablespoons freshly grated onion
All-purpose flour, for coating cutlets
2 large eggs
About 1/4 cup whole milk or half-and-half
1 round teaspoon Dijon mustard
1 cup plain breadcrumbs
About 1/4 teaspoon freshly grated nutmeg
2 teaspoons lemon zest plus lemon wedges
About 3 tablespoons neutral oil, such as safflower or canola
4 tablespoons capers in brine, drained
A few sprigs fresh dill, optional
German Cucumber Salad, recipe follows
Cornichons, for serving
3 tablespoons white or cider vinegar
3 tablespoons neutral oil, such as grapeseed
1 tablespoon onion flakes or granulated onion or 2 tablespoons grated onion
2 teaspoons superfine sugar or granulated sugar
1 teaspoon each salt and fine pepper
2 seedless cucumbers or 6 Persian cucumbers, very thinly sliced
1 cup loosely packed fresh dill tops (a fat handful) chopped

Steps:

Cooked egg noodles, spaetzle/dumplings or boiled potatoes, for serving (see Cook's Note)
Using a mallet and slow, even strokes down and away or towards the body, pound meat to 1/8- to 1/4-inch thick. (Parchment paper or plastic wrap can help control the strokes and guard the meat, optional.)
Season the thin cutlets lightly with salt, pepper and white pepper and granulated onion or rub in freshly grated onion.
Set up a breading station in 3 shallow metal pans or dishes: Flour seasoned with a little salt; eggs and milk whisked together with Dijon mustard; breadcrumbs seasoned with a little salt, freshly grated nutmeg, lemon zest.
Coat meat in flour, shake off excess, coat in egg, drain excess, then press and evenly coat in breadcrumbs.
Place a large, wide skillet over medium to medium-high heat on the stovetop and place a baking sheet lined with a wire rack alongside it for transferring cooked cutlets. Add about 3 tablespoons of oil, 3 turns of the pan, enough to coat to skillet, and when it ripples and is hot, add the cutlets.
Cook the cutlets in 1 or 2 batches to avoid crowding pan, turning once, until deeply golden, 4 to 5 minutes turning once, in 1 or 2 batches to avoid crowding pan. RRemove to a wire rack-lined baking sheet.
Serve schnitzel with lemon wedges, capers, dill and Cucumber Salad or cornichons, egg noodles, spaetzle or boiled or steamed potatoes with butter, parsley and chives.
Whisk up dressing and toss with cucumbers and dill.