Mike Ehrmantraut’s Philly Weinerschnitzel
Experience the bold flavors of Philly and classic Weinerschnitzel in this unique recipe. Tender beef cutlets are breaded, fried to perfection, and topped with sautéed onions, peppers, and melted provolone cheese. Served on a crusty roll, this dish brings together the best of both worlds in a deliciously satisfying bite.
ingredients
- 4 beef cutlets (4 oz each)
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup bread crumbs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 4 slices provolone cheese
- 4 crusty rolls
steps
- 1.
Pound the beef cutlets until they are thin, about ¼ inch thickness.
- 2.
Set up three shallow bowls for breading: one with flour, one with beaten eggs, and one with a mixture of bread crumbs, garlic powder, paprika, salt, and pepper.
- 3.
Dredge each cutlet in flour, dip in the beaten eggs, and coat thoroughly with the bread crumb mixture.
- 4.
Heat olive oil in a large skillet over medium heat. Fry the breaded cutlets for about 3-4 minutes on each side until golden brown and cooked through.
- 5.
Remove the cutlets from the skillet and set aside.
- 6.
In the same skillet, add the sliced onion and green pepper. Sauté until soft and slightly caramelized.
- 7.
Return the cutlets to the skillet and top each with a slice of provolone cheese. Cover the skillet until the cheese melts.
- 8.
Toast the crusty rolls, then place a cutlet with melted cheese on each roll.
- 9.
Serve hot and enjoy the perfect combination of Philly goodness and Weinerschnitzel.
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