Tangy Vietnamese Weinerschnitzel
Put a vibrant twist on the classic Wiener Schnitzel with a zesty Vietnamese marinade, resulting in a crispy, juicy, and flavorful dish. The tender pork cutlets are dipped in a delicate batter, fried to perfection, and served with a tangy dipping sauce. This fusion recipe is packed with mouthwatering aromas from fresh herbs and spices, making it a delightful and unique dish to savor.
ingredients
- 4 boneless pork loin cutlets (about 6 oz each)
- ¼ cup fish sauce
- 2 tablespoons lime juice
- 2 tablespoons honey
- 2 teaspoons soy sauce
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 cup all-purpose flour
- 2 eggs
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
- Fresh cilantro and lime wedges, for garnish
steps
- 1.
In a bowl, whisk together fish sauce, lime juice, honey, soy sauce, garlic, and ginger. Add the pork cutlets to the marinade, turning to coat evenly. Cover and refrigerate for at least 30 minutes, or overnight for more flavor.
- 2.
Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs. Remove the pork cutlets from the marinade and shake off any excess liquid.
- 3.
Dip each cutlet into the flour, shaking off the excess, then into the beaten eggs, and finally into the panko breadcrumbs, pressing gently to adhere.
- 4.
Heat vegetable oil in a large skillet over medium-high heat. Fry the breaded cutlets, two at a time, until golden brown and cooked through, about 3-4 minutes per side. Transfer the cooked cutlets to a paper towel-lined plate to drain excess oil.
- 5.
Slice the tangy Vietnamese Weinerschnitzel into strips and serve with fresh cilantro, lime wedges, and a side of the homemade dipping sauce.
