Osman's Weiner Schnitzel
"Osman's is a tiny restaurant in Mobile, AL with "old world" European style cooking. This recipe is a house specialty and is also served with a mushroom sauce as Jaeger Schnitzel. The co-owners have shared the recipe on their website."
photo by Chef shapeweaver
- Ready In:
- 25mins
- Ingredients:
- 7
- Serves:
-
2
ingredients
directions
- Wash and dry meat.
- Tenderize with meat hammer if necessary.
- Put flour in a bowl.
- Put beaten eggs in another bowl.
- Put breadcrumbs in a third bowl.
- Dredge each piece of meat into the flour, then the eggs and then the breadcrumbs until completely coated.
- Heat oil in frying pan.
- Fry pork on both sides.
- Ideally the coating will be medium brown when done.
- Watch the temperature of your oil--not too hot!
- Squeeze a quartered lemon over the pork before serving.
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Reviews
-
I enjoy this, but I like to lay the pork in lemon for a few moments to tenderize it. It's amazing what it will do. I also put a little garlic powder on it. If I want to make a sauce, I make a lite mushroom/white wine sauce that goes very well with this and serve it over rice with sauteed onions. -
Easy straight forward recipe. I used pork steak, all fat removed and pounded to 1/4". The lemon juice gives just a hint of flavor. I love mushrooms on the pan with the schnitzel - served with a mixed green salad & Maple Butternut squash - usually I like spaetzel but omitted it this time - Thanks recipewrestler for a lovely dinner -
I made this because I love schnitzel, but my wife won't eat veal. Wonderful! I used 1/2 of a pork tenderloin, sliced into about 3/4" rounds, then flattened them to 1/4 inch with a meat mallet. I used "Italian" bread crumbs, and put a little garlic salt on the pork prior to dredging. Came out fantastic. I also used the recipe for mushroom sauce (#9393) to top it off, but instead of using sour cream, I used "Ranch" flavored chip dip. Yummy! Will definitely make this again. -
Loved this Schnitzel recipe, I generally use beef or veal when I make schnitzel, so the pork was a nice change. Very tender. I will definitely make this again and try it with a mushroom sauce. Thanks for posting. -
I made this recipe for mine and my SO's dinner on 3/11/11.And except for cutting the recipe in half, and omitting the lemon juice it was made as written.To make a true " German Type "meal, I served it with Cabbage and Noodles,Recipe#48588. We both enjoyed taste and juicy tenderness of this dish.In fact,we both enjoyed it so much that it's going to be made again.Thank you for posting and," Keep Smiling :) "
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RECIPE SUBMITTED BY
Recipewrestler
Mobile, AL
I'm an educational specialist with my own assistive technology company. That means that we specialize in computer and technology products for those who are low vision, blind, physically challenged or learning impaired. I'm retired from teaching special education in the public schools (LD). My husband is blind so we often cook together. We search for good recipes on the Internet. I love reading recipes and going to neat recipe sites like Recipezaar. My background is Midwest Dutch-American. I actually grew up in Western Michigan but settled in the South after college. Besides cooking together, my husband and I enjoy traveling, reading the latest fiction and using computers. We're cat-people. We have twenty-two inside.
We have no children.
