Schnitzel

In honor of it being German-American day, here is a good recipe for Schnitzel...plus you get the added bonus of it being fun to simply say "wiener schnitzel" in a German accent.

This also may be a great time to check out some of the great German beers out this time of year...one of my favorites is the Spaten Oktoberfest. It is generally only available right now until November or there abouts...so get it while you can!

Schnitzel (Breaded Pork Cutlets)

Serves 4. From Cook's Illustrated.

The two cups of oil called for in this recipe may seem like a lot—but they’re necessary to achieve a wrinkled texture on the finished cutlets. When properly cooked, the cutlets absorb very little oil. To ensure ample cooking space, a large Dutch oven is essential. In lieu of an instant-read thermometer to gauge the oil’s temperature, place a fresh (not dry) bread cube in the oil and start heating; when the bread is deep golden brown, the oil is ready.

Ingredients

7	large high quality sandwich bread, crusts removed, cut into 3/4-inch cubes (about 4 cups)
1/2	cup all-purpose flour
2	large eggs
2	cups plus 1 tablespoon vegetable oil
1	pork tenderloin (1 1/4 pounds). trimmed of fat and silver skin and cut on angle into 4 equal pieces (see illustration below)
Garnishes
1	lemon , cut into wedges
2	tablespoon chopped fresh parsley leaves
2	tablespoons capers , rinsed
1	large hard-cooked egg , yolk and white separated and passed separately through fine-mesh strainer (optional)

Instructions

1. Place bread cubes on large microwave-safe plate. Microwave on high power for 4 minutes, stirring well halfway through cooking time. Microwave on medium power until bread is dry and few pieces start to lightly brown, 3 to 5 minutes longer, stirring every minute. Process dry bread in food processor to very fine crumbs, about 45 seconds. Transfer bread crumbs to shallow dish (you should have about 11/4 cups crumbs). Spread flour in second shallow dish. Beat eggs with 1 tablespoon oil in third shallow dish.

2. Place pork, with 1 cut-side down, between 2 sheets of parchment paper or plastic wrap and pound to even thickness between 1/8 and 1/4 inch. Season cutlets with salt and pepper. Working with 1 cutlet at a time, dredge cutlets thoroughly in flour, shaking off excess, then coat with egg mixture, allowing excess to drip back into dish to ensure very thin coating, and coat evenly with bread crumbs, pressing on crumbs to adhere. Place breaded cutlets in single layer on wire rack set over baking sheet; let coating dry 5 minutes.
   

3. Heat remaining 2 cups oil in large Dutch oven over medium-high heat until it registers 375 degrees on instant-read thermometer. Lay 2 cutlets, without overlapping, in pan and cook, shaking pan continuously and gently, until cutlets are wrinkled and light golden brown on both sides, 1 to 2 minutes per side. Transfer cutlets to paper towel-lined plate and flip cutlets several times to blot excess oil. Repeat with remaining cutlets. Serve immediately with garnishes.