I am reminded of the time my Italian host spoke passionately and eloquently about the breaded "Scallopini" meal we were about to enjoy at the Santa Chairo Restaurant in Modena, Italy. His description was pure poetry. And we were into only the second bottle of wine by then.
Which might excuse my response: that he was describing a German dish that we called Wiener Schnitzel. His indignant "No-o-o, not German?" in response to the chutzpa of Germans stealing and renaming an Italian national treasure still brings a smile to my face.
A few years later I had the Wiener Schnitzel at the grand old Sacher Hotel in Vienna, and I won't judge which was the better or best. But there is a lot to be said for the casual ambiance of good food and good wine in a lovely piazza in Modena.
There are two versions here, an easy one followed by a more complicated one. Neither duplicates the Santa Chiara or the Sacher but either one makes a great meal.
Easy Version Ingredients:
- For the meat, I use pork or veal cutlets, but there are variations of chicken and turkey and beef on the internet if you feel so inclined.
- Enough melted butter to coat the cutlets.
- Enough breadcrumbs to generously coat the cutlets.
- Salt and pepper.
Easy Version How to:
- Pound the cutlets to about 1/4-inch to 3/8-inch thickness.
- Melt enough butter to coat the cutlets. I use a soup plate with melted butter for this step.
- Then coat the cutlets with bread crumbs mixed with salt and pepper. Again, I use a soup plate filled with the breadcrumbs to dredge the cutlets. Some recipes call for other spices in the breading, but because I believe that "less is more" I keep it simple.
- Fry the cutlets on both sides in about 1/8-inch of vegetable oil in a skillet on medium to high heat. The outside should get golden brown and crispy while the inside should be tender. Do not overcook.
- Set on paper towel to absorb the extra cooking oil.
Longer Version Ingredients:
- For the meat, I use pork or veal cutlets, but there are variations of chicken and turkey and beef on the internet if you feel so inclined.
- Enough milk to coat the cutlets.
- Enough flour to coat the cutlets.
- Enough lightly beaten eggs coat the cutlets.
- Breadcrumbs enough to generously coat the cutlets.
- Salt and pepper.
Longer Version How to:
- Pound the cutlets to about 1/4-inch thickness. This also helps tenderize the meat.
- Briefly soak the cutlets in the milk. I use a soup plate filled with milk for this step
- Coat the cutlets with flour. I use a soup plate filled with flour for this step.
- Coat the cutlets with the egg. Again, I use a soup plate with the egg to do this.
- Coat the cutlets generously with breadcrumbs mixed with salt and pepper to taste. You may be surprised to learn that a soup plate filled with the breadcrumb mixture works really well.
- Fry the cutlets on both sides in about 1/4-inch to 3/8-inch of oil in a skillet on medium high heat, shifting the cutlet from side to side with a fork. The outside should be golden brown and crispy, and the inside should be tender. Do not overcook.
- Place on paper towel to absorb excess cooking oil.
Goes with:
In Austria this is served with broad noodles or boiled potatoes. In Italy it went really well with pasta in creamy cheese sauce. Also: a side of roasted vegetables if you want to get fancy, or if you want quick and easy use steamed mixed vegetables. Salad with a sweet German dressing or cucumber marinade make a great accompaniment too. And some daughters won't eat this without a squeeze of lemon...
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