Wiener Schnitzel with an upgrade..

Tonight - Wiener Schnitzel night.

Who can repeat the classic "Fiegermuller" schnitzel that is served in Wienna/Austria - it's hard to beat.

Tonight I wanted to change the "classic schnitzel" a little bit, so i have used some grated fresh parmesan cheese in the breadcrumb. First i tenderized the pork loin and made it large and very thin, then sprinkled with salt and pepper, and some garlic powder. After a quick flour dusting, i dipped them in a mix of whole eggs and milk, then buried them in the cheesy breadcrumb and put them aside. Deep frying in a pan was quick, done on a medium to high heat. When all finished, sprinkle with some chopped fresh parsley.

I served it with Jasmine rice and vegetable mix. For this i heat up the pan, add a little olive oil and some butter, mix in one small french shallots, add the frozen veggie mix (sometimes its ok to use the frozen one). Steam under a lid for five minutes, then add the pre-cooked rice, sprinkle with some parsley add salt and pepper to taste.

Decorate with lemon, its also good to use a few drops on the meat when you eat.

Bon Appetit!