Schnitzel (pork cutlets - fried)

4 servings

Ingredients

Quantity Ingredient
1 pounds PORK CUTLETS
½ cup FLOUR
2 eaches EGGS, BEATEN
1¼ cup DRY BREAD CRUMBS
1 dash SALT
1 dash PEPPER
1 each OIL FOR FRYING

Directions

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 ¼" 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 1½ 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 ½ CUP POUR CREAM AND HEAT GENTLY, SCRAPING UP BROWN BITS FROM BOTTOM OF PAN.

POUR OVER SCHNITZELS.

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