We’re getting into the Oktoberfest spirit today with this classic recipe for wienerschnitzel. Traditionally made with veal, schnitzel can also be made with pork, like Heidi does here. Bone-in pork chops (for extra flavor) are pounded until then then breaded according to standard procedure. Instead of deep-frying the cutlets, these are shallow-fried in a pan until golden and crispy. Serve this schnitzel alongside braised cabbage, spaetzle, boiled potatoes tossed with butter and parsley, and a big wedge of lemon to help cut the richness. Paired with a cold German beer, this meal will transport you to the biergartens of Germany from the comfort of your own kitchen.
“ I cook with fresh, quality ingredients so whether a recipe is buttered up, slimmed down, savory spiced or sticky sweet, I don't discriminate so long as it just. tastes. good. ”
Heidi is truly a renaissance women in the world of food. As the recipe developer and photographer behind the blog FoodieCrush, Heidi creates mouthwatering, delicious recipes using fresh ingredients and from-scratch techniques. In addition to her blog, she’s also the creator of the online magazine FoodieCrush, which celebrates the absolute best of the food blogging world by highlighting the people, recipes, and photography that make it special. If that wasn’t enough, Heidi is also an e-cookbook creator, working with bloggers to bring their recipes to life in a new format. Make sure to check out FoodieCrush but be warned, you may just fall in love.
Many recipes call for pounding out meat until thin for faster, even cooking. No meat mallet? No worries! You can still do this with items at home:Read the full tip >
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