Dinner Tonight: Pork Schnitzel
I always assumed Wiener Schnitzel was from Germany, but the claim goes that it's really Austrian in origin—and that it's not served with a sauce at all, but simply with a wedge of lemon. It's also traditionally made with veal, and in fact must be made from veal if it's to be called Wiener Schnitzel in an Austrian restaurant. Then again, Wikipedia also tells a story of possible schnitzel roots in northern Italy, so who really knows? Whatever the authenticity-mongers say, this recipe made from pork with a sour cream sauce is delicious, adapted from Elise Bauer's wonderful blog Simply Recipes.
It also eschews the deep-fry method often used for a pan-frying, though plenty of oil is still necessary and this is no health food. High heat is key in the beginning to make sure the bread-crumb coating doesn't get soggy, but be absolutely sure to turn the heat way down when making the pan sauce, as sour cream can easily separate and ruin the sauce. Flat cutlets are also essential for even cooking. I'd highly recommend panko breadcrumbs if available, as they are wonderfully airy and light when crisped up with a little oil, keeping a satisfying crunch.
The Kitchn demystifies 
