CHICKEN, VEAL OR PORK SCHNITZEL

Chicken, Veal or Pork Schnitzel image

Provided by Kathy D

Time 25m

Number Of Ingredients 9

2 lb boneless, skinless chicken breast halves, or thin-cut boneless pork loin chops, or thin-cut boneless veal chops or cutlets
salt and freshley ground black pepper, to taste
1/2 c all-purpose flour
1 splash of milk or cream, beaten into
2 eggs beaten (with the splash of milk or cream)
2 c plain bread crumbs
1 tsp freshly ground nutmeg
vegetable oil for frying
lemon wedges, for serving

Steps:

1. If using the chicken, butterfly each breast and place between wax paper. For pork, place chops several inches apart between wax paper. For veal, if you have large, thin-cut pieces, use as is. If the veal is more than 1/4 inch thick, place between wax paper. Pound the meat until very thin.
2. Season the meat with salt and pepper and dust in the flour.
3. Beat the eggs and milk or cream in a large shallow dish.
4. Combine the bread crumbs with the nutmeg and more salt and pepper and place on a large plate.
5. Coat the meat in egg, then in crumbs.
6. Heat a large non-stick skillet over medium to med-high heat with just enough oil in it to thinly coat the bottom of the pan. When the oil gets wavy looking, add the meat in a single layer and cook until golden on each side, about 3 minutes each. Transfer meat to a plate and repeat, if necessary.
7. Serve the schnitzels with lemon wedges.