Raymond Steiger: My name is Raymond Steiger and today we are going to make Wienerschnitzel and we use pork cutlets. Each one has about maybe two-and-a-half two three ounces. Its thin slices and we pound it a little bit to make it nice and tender. So, we put a little bit salt on it, season it, a little bit of black pepper and then first one we put in the flour, we just toss it a little bit. Then we put it in the egg wash and then we put it breadcrumbs. What we use here in the restaurant, we use the Japanese breadcrumbs, what make the veal a little bit more crispy than pork. Then, the second one we do the same thing. We just put in the flour, toss it a little bit, put it in the egg wash, just let the eggs drain off a little bit and then in the breadcrumbs. Just push it in a little bit, so that the breadcrumbs stay nice and firm on the meat. And the next step, we just going to saut it off or pan fry it in vegetable oil or olive oil. This one is a favorite dish in Austria, we call it Wienerschnitzel and its served in most restaurants or every home at least once a week for the family.
So, it's a very quick meal, it takes only couple of minutes to cook on each side, to prepare in a couple of minutes. So in five or ten minutes when you have everything ready to go, you can have your lunch or your dinner ready to go. So, you don't have to stay all day in the kitchen. Okay, that's it, that's ready to go.