As the name of this dish suggests, "Wiener" shows it is actually native to Vienna, Austria, but is almost synonymous with German cuisine. We substituted pork loin for the traditional veal in our version.
2 pounds pork loin, sliced 1/2 inch thick
salt and pepper
flour
1 egg beaten with 1 tablespoon water
bread crumbs
1/4 cup vegetable oil
lemon wedges
1. Wrap pork loin slices in plastic wrap. On a firm table or countertop, beat with a meat mallet to 1/2 its original thickness. Unwrap and sprinkle with salt and pepper.
2. Dip both sides in flour, followed by egg/water, then bread crumbs to coat evenly.
3. Fry in hot oil, turning once, until browned on both sides. Drain on paper towels.
4. Garnish with lemon wedges and serve hot with apple-onion sauce..
