Counter 02 · Pork
Pork Schnitzel with Lingonberry Jam
A plate-sized, paper-thin pork schnitzel fried until the crumb ripples, served the Austrian way with tart lingonberry jam and a sprig of parsley on the side.
- Prep
- 20 min
- Cook
- 15 min
- Serves
- 2
- Level
- Easy
Vienna's most famous cutlet is veal, but in homes and taverns across Austria, schweineschnitzel is what people actually eat, and a spoon of lingonberry jam on the side is standard. The jam's tartness cuts the fried crust the way cranberry sauce cuts turkey. Pound the pork thinner than seems reasonable, until it nearly covers a dinner plate. Fry in plenty of fat and keep the pan moving; the wave of hot oil over the top is what separates the crumb from the meat into those signature ripples.
Method
-
Season the pounded cutlets with salt on both sides. Set up three shallow plates: flour, eggs beaten with the cream, and breadcrumbs.
-
Dredge a cutlet in flour and shake off the excess, dip it in egg letting the extra drip away, then lay it in the crumbs and turn once without pressing.
-
Melt the lard in a 12-inch skillet to 350 F, deep enough that the cutlet can float.
-
Fry one schnitzel at a time for about 2 minutes, constantly swirling the pan so fat washes over the top and the crust ripples. Flip and fry 1 to 2 minutes more until evenly golden.
-
Drain briefly on paper towels, then serve immediately on a large warm plate with a small bowl of lingonberry jam and the parsley.
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