Name: Viennese Pork Schnitzel with Classic Gravy
Total time: 50 min
Yield: 2 servings
Cuisine: Austrian
Ingredients: 4 boneless pork loin chops; 1/2 cup all-purpose flour; 2 eggs; 1 cup breadcrumbs; oil for frying; salt and pepper; 2 large potatoes; 1 cup chicken broth; 1 tablespoon butter; 1 tablespoon flour; 1 shallot, finely chopped; 2 cloves garlic, minced; lemon wedges for serving

A traditional Viennese recipe for breaded pork schnitzel served with a savory gravy and crispy fries.

Method

Season pork chops with salt and pepper.
Prepare a breading station: flour, beaten eggs, and breadcrumbs.
Dip each chop in flour, then eggs, then breadcrumbs.
Heat oil in a large skillet and fry chops until golden and cooked through.
Cut potatoes into fries and fry until golden brown.
In a saucepan, melt butter, add shallot and garlic, cook until fragrant.
Stir in flour, then gradually add chicken broth, cooking until thickened.
Serve schnitzel with fries and gravy, accompanied by lemon wedges.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.