Liechtensteiner schnitzel is breaded pork or veal cutlets. Their neighbor Austria gets the credit for schnitzel and it is no wonder why schnitzel is loved in Liechtenstein and throughout the world. It is easy to make and simply delicious. What makes the dish out of this world, is the little squeeze of lemon. A wonderful main course that we enjoyed immensely with Kasknofle and applesauce. Enjoy! Can you tell what meat we used? LOL
Liechtensteiner Schnitzel (Breaded Pork Cutlets)
- 8 pork cutlets
- 2 eggs
- 1 cup unseasoned very fine bread crumbs
- 1 cup all-purpose flour
- 1/2 cup vegetable oil
- 1 cup butter
- lemon slices
- Tenderize the pork to about 1/4 inch thick slices
- salt on both sides
- Get three bowls ready to bread the cutlets one with flour- one with beaten eggs- one with bread crumbs.
- Heat the oil and butter in a large saucepan until hot, taking care it does not burn
- Dredge the pork cutlets into each bowl, first the flour, then the egg, then the bread crumbs
- Fry in the oil/butter until lightly browned on both sides and the meat is cooked. Make sure not to crowd the pan. Remove when done and place on a paper towel to remove excess oil.
- Serve with lemon wedges.