Last Friday, ‘C’ and I had a quite night at home and decided to make Winerschnitzel for dinner. I had made it recently while I was on holiday in Sweden, and realised that it was such a quick and easy meal to put together that I don’t know why I hadn’t made it before.

We served it together with mashed potatoes and a German pickled red cabbage, which we found at our favourite delicatessen here in Polanco, called La Criolla (ooh I have to double check the spelling!). And what a great find it was! I’m not usually a big fan of pre-made food, as it tends to be filled with preservatives, but I absolutely loved this red cabbage. It reminds me of the cabbage my mum makes at Christmas which accompanies the christmas ham, there is something about the vinegary character of the cabbage that cuts through any fattiness the meat may have. I have a feeling that this red cabbage has found a permanent home on the shelf in our fridge!

Anyway, back to the Schnitzel… although traditionally it is made with calf, and although I have absolutely nothing against eating calf (quite the opposite actually), it’s not always the easiest meat to get a hold of, however you can always get your hands on chicken, beef or pork. So I made my Winerschnitzel by using very thin slices of pork, which in the Mexican supermarkets is called ‘cerdo milanesa’. But you can also get a normal slice of meat and using a mallet pound it to the desired thickness (or thinness as it were).

This is a fantastic mid-week meal, as the dish only takes as long as it takes to make your side dishes and you can have a proper warm meal on the table within 40 mins.

Ingredients – 4 people
• 4 thin slices of meat (Although C and I had two slices each…but they were VERY thin!)
• 1tsp salt
• 1tsp white pepper
• 1 egg, beaten
• Bread crumbs (enough to coat your slices)
• Knob of butter
• 1 lemon, sliced
• 1 tbsp capers


Pour your bread crumbs onto a plate. Add salt and pepper and mix it around thoroughly.

Then one by one dip the slices of meat into the beaten egg. Lay the slice onto the plate with the bread crumbs and ensure that both sides get a good coating.

Place the meat aside and let them rest for a while so that the coating gets slightly crusty. This is when you can start to prepare your other side dishes.

Place the butter in the frying pan, and wait till the butter turns brown. Then fry the slices of meat for about 2-3mins per side (depending on the thickness).

Place a slice of lemon on each Schnitzel as well as a few capers.

Serve with mashed potatoes and vegetables.

There you go Weinerschnitzel, can it get any quicker?

2 thoughts on “Winershcnitzel

  1. I am not a savory cook. I can have a batch of cookies done and dusted in 30 min, no problem, but a meal in 40 mins… no way. So it always amazes me that you can invite people over for dinner, go to work, come home and go for a run, put dinner on, and it’s all done and ready to be served in half an hour!

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