Food
Pork or Chicken Wiener Schnitzel
By Yankee Magazine|Nov 18 2003|
You may know this as a breaded veal cutlet dish. This is my version, which I think is equal to any you might get in a good restaurant. It’s very simple, quick, and tasty. The cracker crumbs give a crispier coating than bread crumbs.
Yield
4-6 servings
Ingredients
4 Pork sirloin steaks, cut about 1/2″ thick (you can also substitute chicken breasts)
2-4 cups finely crushed Saltine crackers
1/2 cup olive oil
1 tablespoon canola oil
1 tablespoon butter
Instructions
Pound each steak on both sides with a meat tenderizing mallet. If the steaks are very large, cut them into two pieces.
Rub each steak with olive oil on both sides, then dredge in the finely crushed cracker crumbs, packing the crumbs onto the cutlet.
Saut
I tried this but altered it by salt and peppering, dusting with flour, dipping in a beaten egg and milk solution, and coating with Saltines, then fried in butter. Great tasting.