Basic information

Name:
Schweineschnitzel
Yield:
6
Categories
Lang:
en
User:
matiaspalomec



Ingredients

4 Tbs
 Butter or margarine
 (6-ounce) pork cutlets
1 tsp
 Water
1 c
 Fresh bread crumbs
1 Tbs
 Capers
 Egg
 
 Salt and freshly ground pepper to taste
 
 Flour for dredging
 
 Lemon wedges



Instructions:

Pound the cutlets until thin. Sprinkle lightly on both sides with salt and pepper. Dredge them lightly but thoroughly in flour.
Beat the egg lightly with the water and dip the floured cutlets in the mixture; coat with crumbs. Using the side of a kitchen knife, tap the cutlets lightly so the crumbs will adhere well to the meat. Transfer them to a wire rack. Refrigerate for one or two hours. This will help the breading adhere to the cutlets when they are being cooked.
Heat the butter in a large skillet and, when it is hot but not brown
or smoking, saute the cutlets in it until they are golden brown on both sides.

Arrange the cutlets on a heated serving platter and garnish with the capers and lemon wedges. Serve immediately.

Serves four.

[THE EVENING
SUN: October 31, 1990]
Posted by Fred Peters.

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