Austrian-inspired Šelinka Schnitzel

Ingredients

In this adaptation, the original Slovenian Šelinka is transformed into a classic Austrian schnitzel by using the traditional Viennese technique of breading and frying the pork cutlets. The dish is typically served with lemon wedges, parsley potatoes, and cucumber salad, which are all common accompaniments in Austrian cuisine. We alse have the original recipe for Šelinka, so you can check it out.

• 4 pork cutlets (150g each) (5.3 oz) 4 pork cutlets (150g each) (5.3 oz)
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 large eggs 2 large eggs
• 1 cup (100g) breadcrumbs 1 cup (100g) breadcrumbs
• Salt and pepper, to taste Salt and pepper, to taste
• Vegetable oil, for frying Vegetable oil, for frying
• Lemon wedges, for serving Lemon wedges, for serving
• Parsley potatoes, for serving Parsley potatoes, for serving
• Cucumber salad, for serving Cucumber salad, for serving

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 4g
• Carbohydrates (total, sugars): 20g, 1g
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

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.
   Season the cutlets with salt and pepper on both sides.
3. 3.
   Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
4. 4.
   Dredge each cutlet in flour, shaking off any excess.
5. 5.
   Dip the cutlets into the beaten eggs, allowing any excess to drip off.
6. 6.
   Coat the cutlets in breadcrumbs, pressing gently to adhere.
7. 7.
   Heat vegetable oil in a large skillet over medium-high heat.
8. 8.
   Fry the cutlets for about 3-4 minutes on each side, or until golden brown and cooked through.
9. 9.
   Transfer the schnitzels to a paper towel-lined plate to drain excess oil.
10. 10.
    Serve the Šelinka Schnitzel hot with lemon wedges, parsley potatoes, and cucumber salad.

Treat your ingredients with care...

• Pork cutlets — To ensure tender and juicy schnitzels, it's important to pound the cutlets evenly to a uniform thickness. This helps them cook evenly and prevents them from drying out during frying.

Tips & Tricks

• For an extra crispy crust, you can double coat the pork cutlets by repeating the breading process.
• If you prefer a lighter version, you can use chicken breast instead of pork cutlets.
• Serve the schnitzels immediately after frying to maintain their crispiness.
• To prevent the breadcrumbs from burning, make sure the oil is not too hot before adding the cutlets.
• If you don't have a meat mallet, you can use the bottom of a heavy skillet or a rolling pin to pound the cutlets.

Serving advice

Serve the Šelinka Schnitzel hot, accompanied by lemon wedges for squeezing over the schnitzels. Pair it with a side of parsley potatoes and a refreshing cucumber salad to complete the meal.

Presentation advice

Arrange the golden-brown schnitzels on a platter, garnish with fresh parsley, and place lemon wedges on the side. Serve the parsley potatoes and cucumber salad in separate bowls for a visually appealing presentation.