Title: Schnitzel (Pork Cutlets - Fried)
Categories: Pork Entree Meat Family
Yield: 4 Servings
| 1 | lb | PORK CUTLETS |
| 1/2 | c | FLOUR |
| 2 | | EGGS, BEATEN |
| 1 1/4 | c | DRY BREAD CRUMBS |
| 1 | ds | SALT |
| 1 | ds | PEPPER |
| 1 | | OIL FOR FRYING |
POUND CUTLETS AS THIN AS POSIBLE. SPRINKLE WITH SALT AND PEPPER. SET UP AN
ASSEMBLY LINE WITH FLOUR ON ONE PLATE, EGGS ON ANOTHER AND CRUMBS ON A
THIRD. COAT EACH CUTLET WITH FLOUR, THEN EGG, THEN BREAD CRUMBS. HEAT 1/4"
OF OIL IN A LARGE SKILLET OVER MEDIUM HEAT. ADD AS MANY CUTLETS AS WILL FIT
WITHOUT CROWDING. COOK UNTIL GOLDEN BROWN ON EACH SIDE, ABOUT 1 1/2
MINUTES. DRAIN CUTLETS ON PAPER TOWELING. PER SERVING / 431 CALORIES, 32 g
PROTIEN, 17 g FAT, 324 mg SODIUM, 35 g CARB, 185 mg CHOL. VARIATIONS:
SCHNITZEL A LA HOLSTIEN - TOP EACH SCHNITZEL WITH A FRIED EGG. PAPRIKA
SCHNITZEL - SAUTE AN ONION AND SLICE 2 BELL PEPPERS AND TOP SCHNITZEL. /
RAHM SCHNITZEL - POUR ALL THE FAT OUT OF THE PAN. ADD 1/2 CUP POUR CREAM
AND HEAT GENTLY, SCRAPING UP BROWN BITS FROM BOTTOM OF PAN. POUR OVER
SCHNITZELS.