Pork (or Venison) Schnitzel

Name: Pork (or Venison) Schnitzel
Total time: 35 min
Yield: 8 Servings
Ingredients: 2 - 3 pounds pork tenderloin; (or 8 venison steaks); salt and pepper, to taste; 1 bay leaf; 1 teaspoon fresh thyme, chopped; 1 large onion, sliced; 4 ounces lemon juice; 2 tablespoon butter, melted; 1 tablespoon olive oil; enough breadcrumbs to coat the steaks; 2 peeled oranges; whole cranberry sauce for a condiment

By Leslie Blythe Pork Frying

October 22, 2023

Cafe Mozart is a restaurant that was started in Durand, Wisconsin in 1987 by Eva-Maria Coughlin and her husband George. Their specialty was German cuisine. I had this when I was visiting my brother-in-law in Ohio this summer. His brother Dean came over and made this Pork Schnitzel. It was outstanding, everyone loved it. The key to this particular recipe is to marinate the meat in the fridge overnight in lemon juice, olive oil, thyme, bay leaf, which is rubbed into the meat. The meat is pounded thin, then dredged in flour, dipped in beaten eggs, and coated with breadcrumbs. It is then fried in hot oil until golden brown and crispy. It's incredibly tender and delicious.

Cook: 35 mins
Yields: 8 Servings

Ingredients

2 - 3 pounds pork tenderloin

(or 8 venison steaks)

salt and pepper, to taste

1 bay leaf

1 teaspoon fresh thyme, chopped

1 large onion, sliced

4 ounces lemon juice

2 tablespoon butter, melted

1 tablespoon olive oil

enough breadcrumbs to coat the steaks

Optional toppings

2 peeled oranges

whole cranberry sauce for a condiment

Directions

For Pork

1Cut tenderloins into cutlets about 1” in width, then pounded to ½” to ¼”.

For Venison

1Lightly pound the venison steaks, especially around the rim.

2Mix lemon juice, olive oil, thyme, bay leaf, and rub into the meat. Cover them with the sliced onions and let stand for about 30 minutes or overnight in the fridge.

3Pat them dry and season them with salt. Dip them into the melted butter and then turn in the breadcrumbs.

4In a non-stick frying pan heat a little butter that was left over and on medium heat brown the steaks on each side. Add extra butter if necessary. Fry them so they are golden on each side.

Optional toppings

1Serve with orange slices on top and cranberry sauce.

Recipe from Cooking with Eva-Maria, Favorite Recipes from Café Mozart, by Eva-Maria Coughlin.

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