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Austrian Wiener Schnitzel with Cucumber Salad

From Castello President Georg Salzner

Serves 4

Schnitzel Ingredients

• 2 pounds pork loin cut into 1/3″ thick pieces (tenderized to 1/4″ thick)
• 4 eggs
• 1/4 cup heavy cream or milk
• 3 cups all purpose flour
• 5 cups regular bread crumbs
• 500 mL grapeseed oil
• Salt and pepper
• 1 lemon
• 1 cup lingnonberry or cranberry sauce

Cucumber Salad Ingredients

• 3 cucumbers, peeled and sliced thin
• 1/2 red onion, sliced thin
• Salt to taste
• Pepper to taste
• 1 tsp sugar
• 3 tsp white or apple cider vinegar
• 6 tsp heavy cream
• 3 tsp fresh dill, minced

Directions

Wiener Schnitzel

Prepare three shallow pans for dredging the pork filets, fill one with flour, the second with beaten eggs and heavy cream, and the third with breadcrumbs. Generously salt and pepper both sides of the pork filets. Dredge each filet in the flour, then eggs, then breadcrumbs, making sure to shake off excess flour before dipping in the eggs. Set breaded filets aside on a plate for frying.

Fill a large sauté pan with 1/2″ grapeseed oil and heat to medium high (not too hot; oil should pop gently when you throw a droplet of water in to test it). Carefully place breaded schnitzel in the hot pan, laying the filet away from you to prevent hot oil from splashing. Pan should fit about 4 filets at a time. Saute filets approximately 3-5 minutes until golden brown, turning once for even cooking. Remove cooked schnitzel to a plate lined with paper towels to absorb extra oil.

Serve with lemon wedges and lingnonberry sauce.

Cucumber Salad

Peel and thinly slice the cucumbers and add salt, pepper, and sugar. Let rest for 5 minutes.

Squeeze excess liquid from the cucumbers and add vinegar, onions, heavy cream, and fresh dill. Toss thoroughly and serve with schnitzel.

Pair with our Morning Dew Ranch Pinot Noir or Dry Gewürztraminer