#breaded meat

How To Unlock Successful Secrets Of Egg Free Wiener Schnitzel

Enjoy Unparalleled Egg Free Love for Unique Wiener Schnitzel  

Are you guessing a wiener schnitzel is some sort of fancy hot dog? Guess again! This classic European dish which originated in Austria more closely approximates a veal cutlet. Given how sparse it can be at the store, the good news is only certain puristsrequire the dish be made with veal. Today, we’re offering a little different…

Kotlette with Geschmorte Möhren

(Breaded Pork Chops with Braised-Glazed Carrots) Serves 2

Ingredients:

2 pork chops

Plain flour

1 egg (whisked)

Breadcrumbs

Vegetable oil

3 large carrots

1/2 small brown onion

Vegetable stock cube

Large knob of butter

Salt and pepper

Method:

Begin by prepping all your ingredients. Peel the onion, chop in half and dice. Keep the other half in the fridge for another meal. Peel the carrots and cut into medium sized battons/ sticks. Next lay out 3 dinner plates in a row. On the first place pour in enough flour to generously cover the plate. Season with salt and pepper. On the second plate crack the egg and whisk it so the white and yolk are completely mixed. On the third plate pour in enough breadcrumbs to generously cover the plate and season with salt and pepper. Wash the pork chops, dry thoroughly on kitchen paper and set aside for later.

In a saucepan, heat the butter on a medium heat until it melts. While it melts dissolve the vegetable stock cube in a small glass (approx. 150ml) boiling water. Once the butter is melted and sizzling slightly, sift in flour whilst continuously whisking with a ballon whisk. Add enough flour (approx. 1 tbs) to make a thick paste. Finally gradually pour in the stock, stirring continuously. Increase the heat until the sauce starts to thicken. As soon as it gets thicker, add the diced onions and chopped carrots. Stir, reduce the heat and allow to simmer for approx. 10 minutes or until the carrots are cooked through.

Heat the vegetable oil in a deep drying pan to a medium heat. First dip the pork chop in the flour, covering it on both sides. Next dip it in the egg, again covering it completely. Finally place it into the breadcrumbs and cover it completely. Repeat with the second chop and place both into the frying pan. As they hit the pan they should sizzle slightly. Fry each chop for approx. 5 minutes on each side but do keep checking to ensure they don't burn. They should be golden brown before you turn them. Check the carrots and sauce for consistency. The sauce should be thick but not gooey. If it becomes too thick add a few drops of water to thin it out. Check for seasoning and add salt and pepper as required. I always add salt and especially pepper so the sauce has a slight kick. Done and done!