>Ta-wei’s super delicious Wiener Schnitzel.

>Ta-wei Lin (Chef/owner of Three Papayas) invited me over to have a special dinner and sit-in on an interview he was doing with a documentarist. I wasn’t able to stay for the interview, unfortunately, but I heard it was really fun and I can’t wait to see the footage!

Ta-wei ended up reaching back to his Euro influences and whipping out a fantastic wiener schnitzel for us. Ta-wei lived in Europe for awhile where he traveled through kitchens, eating with and learning from the locals. After hearing this, I had some pretty high hopes for my wiener schnitzel–although, I’d expect no less from Ta-wei!

The fabulous Matty! I absolutely adore him. He’s always so hospitable.
Wiener Schnitzel with horseradish and mint jelly, with potato salad.
Ta-wei explained how wiener schnitzel, in Austria, is strictly veal, but in Germany it can be prepared with pork or veal.
Matty, who doesn’t cook, but knows his German food, compared notes with Ta-wei about how to properly make wiener schnitzel before this dinner. Ta-wei knew the correct methods, but then put his own twist on it, as he always does! And I’m so glad he did because this cutlet was absolutely perfect.
Thank you SO much, Ta-wei and Matty! As always, it was an absolute pleasure and the food was amazing!!
How to make Ta-wei’s super easy Wiener Schnitzel
  • Pork (normal cut)
  • Eggs
  • Beer (Pilsners are good)
  • Lemon juice
  • Bread crumbs
  • Panko crumbs
  • Spices (Ta-wei used paprika, oregano and a couple others.)
  • Oil
  • Horseradish
  • Mint jelly
  1. Get normal cuts of pork and pound with a meat tenderizer until it’s 1/2 inch thick.
  2. Mix eggs, beer and a little lemon juice in a large bowl and let the meat marinate in them.
  3. Mix bread crumbs and panko breading (this will add a nice lightness to the breading), with your spices.
  4. Pour a liberal amount of oil into a fry pan and turn on high heat.
  5. While the oil is heating, Take a piece of meat from the marinade and coat it with the crumb mixture.
  6. Cook each side for a couple minutes, until the breading turns golden.
  7. Plate and serve with some horseradish and mint jelly!
Now that I know how to make it, I can’t wait to try–as you can see it’s super easy!
Be sure to check out Ta-wei’s amazing food at Three Papayas, his pop-up “cultural liberation brunch”. Three Papaya’s operates out of the Doc’s Clock, where you’ll see Matty taking orders, and runs every Sunday from noon – 4pm.

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