Wiener Schnitzel a la Holstein

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This is a very tasty rendition of schnitzel a la Holstein. Having eaten more than my fair share of Wiener schnitzels throughout Central and Eastern Europe, I think it is perfectly reasonable (and often accurate to expect to be served pork when ordering Wiener schnitzel. As in the U.S., European veal is very expensive. A schnitzel is a cutlet, usually pork or veal, and 'Wiener' refers to meat prepared 'Vienna-style', that is, pounded, breaded and usually fried. Regardless, Chef Lagasse's recipe brings back many fond memories of dining Vienna-style.

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Good for stuffing yourself when you are starving!. The egg whites should be barely done, with runny yolks. Yum!

With pork, it is NOT Wiener schnitzel, it is pork schnitzel. Big difference.

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A wonderful, hearty recipe. I use pork instead of veal and it works a treat. If you've never had this dish, it is much better than it sounds upon first reading.

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This is the real deal. I used fresh breadcrumbs (toasted hearty white in a food processor. Just like my Austrian governess used to make.