Basic information

Name: Schnitzel (pork cutlets - fried)

Yield: 4

Categories pork, main dish, meats, famfavorite

User: matiaspalomec@gmail.com

Ingredients

 2 
 EGGS, BEATEN
 1/2 c
 FLOUR
 1 1/4 c
 DRY BREAD CRUMBS
 1 lb
 PORK CUTLETS
 1 dash
 SALT
 1 dash
 PEPPER
 1 
 OIL FOR FRYING

Instructions:

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.

Back