Recipes

Ingredients

• pork cutlets from the inside round
• vegeta or dry vegetable seasoning
• salt and pepper
• flour (optional)
• eggs
• breadcrumbs
• lard or oil for frying
• white potatoes
• butter
• milk
• a little parsley

Steps

1. Wash the potatoes, peel them, cut them into smaller pieces, and cook them in salted water until completely tender.
2. Meanwhile, prepare the pork cutlets, trim off any sinew, and cut them into smaller pieces if necessary.
3. Thoroughly pound each cutlet with a meat mallet on both sides.
4. Season the pounded cutlets with dry vegetable seasoning, salt, and pepper to taste, and let them rest briefly.
5. Prepare three bowls for breading: pour flour into the first, whisked eggs with a little salt into the second, and breadcrumbs into the third.
6. Coat each cutlet in breadcrumbs, then in eggs, and again in breadcrumbs so the coating is rich and thick.
7. Heat lard or oil in a pan over medium heat (making sure the heat is not too high so they don't burn).
8. Fry the schnitzels in the heated fat until golden brown on both sides, then place them on paper towels to absorb excess fat.
9. When the potatoes are cooked, drain the excess water, add butter, milk, salt, a little dry seasoning, pepper, and chopped parsley.
10. Mash the potatoes with a potato masher or whip by hand until smooth and lump-free.
11. Serve the warm Viennese schnitzels with creamy mashed potatoes.