ART WIENER SCHNITZEL

Art Wiener Schnitzel image

Provided by Food Network

Time 12h50m

Yield 6 servings

Number Of Ingredients 10

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2 pounds pork loin
1 onion, sliced
Milk, for covering the pork chops and onions
Lard, for cooking
3 to 4 cloves garlic
1 to 2 eggs
Salt and freshly ground black pepper
Marjoram, for sprinkling
Breadcrumbs, for breading
Serving suggestions: sauerkraut and brown mustard

Steps:

Cut the pork loin into 6 even slices, then tenderize them by covering each in plastic and beating until about 1/4-inch thick.
Layer the sliced pork loin with the onions in a deep container and pour milk over the top to cover. Cover the container and refrigerate for a minimum of 12 hours or up to overnight.
Preheat a frying pan, some lard and the garlic. Beat the eggs for the breading. Take out the pork chops from the marinade. Sprinkle them with salt and pepper, then add some marjoram, and dip in the eggs, then the breadcrumbs. Fry the pork chops in batches on medium heat for 2 1/2 to 3 minutes on each side. Serve with sauerkraut and brown mustard.