Basic information

Name:
Schnitzel (pork cutlets - fried)
Yield:
4
Lang:
en
User:
matiaspalomec



Ingredients

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

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