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Title: Wiener Schnitzel (Breaded Pork Cutlets) Categories: None Yield: 1 Servings 1 c Lard; heated in skillet -until hot 4 Pork cutlets; (up to 6) Enough flour to coat cutlets 2 Slightly beaten eggs 1/3 c Milk 1 1/2 c Plain bread crumbs Dip cutlets into flour. Mix eggs and milk. Dip cutlets into egg-milk mixture. Carefully coat with bread crumbs, not too heavily. Let stand for 5 to 10 minutes to seal coating. Deep fry cutlets until browned on both sides, about 3 or 4 minutes. Turn cutlets several times during cooking. Do not pierce. Remove cutlets from lard with tongs and drain over pan for a few seconds before removing to absorbent paper. http://www.iowafarmer.com/cooks/schmink1.htm Posted to recipelu-digest by LSHW |