Estonian-style Pork Schnitzel

Ingredients

The Estonian-style Pork Schnitzel differs from the original Schnitzel Wiener Art by incorporating traditional Estonian spices and flavors. The addition of caraway seeds and marjoram gives the schnitzel a unique taste that sets it apart from the classic Austrian version. Additionally, the dish is typically served with creamy mashed potatoes and lingonberry sauce, which are traditional accompaniments in Estonian cuisine. We alse have the original recipe for Schnitzel Wiener Art, so you can check it out.

• 4 pork cutlets (150g each) (5.3 oz each) 4 pork cutlets (150g each) (5.3 oz each)
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 eggs, beaten 2 eggs, beaten
• 2 cups (200g) breadcrumbs 2 cups (200g) breadcrumbs
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 teaspoon dried marjoram 1 teaspoon dried marjoram
• Salt and pepper, to taste Salt and pepper, to taste
• Vegetable oil, for frying Vegetable oil, for frying
• Lingonberry sauce, for serving Lingonberry sauce, for serving
• Creamy mashed potatoes, for serving Creamy mashed potatoes, for serving

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 30g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Place the pork cutlets between two sheets of plastic wrap and pound them with a meat mallet until they are about 1/4 inch thick.
2. 2.
   In a shallow dish, combine the flour with salt and pepper. In another dish, beat the eggs. In a third dish, mix the breadcrumbs with caraway seeds and dried marjoram.
3. 3.
   Dredge each pork cutlet in the flour mixture, shaking off any excess. Dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the cutlet in the breadcrumb mixture, pressing gently to adhere.
4. 4.
   Heat vegetable oil in a large skillet over medium-high heat. Fry the breaded pork cutlets for about 3-4 minutes on each side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
5. 5.
   Serve the Estonian-style Pork Schnitzel with creamy mashed potatoes and lingonberry sauce on the side.

Treat your ingredients with care...

• Pork cutlets — Pounding the pork cutlets ensures even cooking and tender results.
• Caraway seeds — Toasting the caraway seeds before adding them to the breadcrumb mixture enhances their flavor.
• Lingonberry sauce — If lingonberry sauce is not available, cranberry sauce can be used as a substitute.

Tips & Tricks

• Make sure the oil is hot enough before frying the schnitzels to achieve a crispy crust.
• Serve the schnitzels immediately after frying to maintain their crispiness.
• For an extra burst of flavor, sprinkle the schnitzels with fresh lemon juice before serving.
• Experiment with different spices in the breadcrumb mixture to customize the flavor of the schnitzels.
• If you prefer a lighter version, you can bake the breaded pork cutlets in the oven instead of frying them.

Serving advice

Serve the Estonian-style Pork Schnitzel hot, alongside creamy mashed potatoes and lingonberry sauce. Garnish with fresh herbs, such as parsley or dill, for an added touch of freshness.

Presentation advice

Arrange the crispy pork schnitzels on a plate, placing a dollop of lingonberry sauce on the side. Serve the creamy mashed potatoes in a separate bowl, allowing guests to help themselves. Garnish the plate with a sprig of fresh herbs for an appealing presentation.