WEINER SCHNITZEL
I love this because it's good and very easy to makes. It also gives me the feeling that I am showing off the little german roots that I have. It has been brought to my attention that Weiner Schnitzel is made with Veal as this recipe also can be. I just have a HUGE preference for pork Thank you. Enjoy. Moo Moo or Oink Oink. :)
Provided by Bay Laurel
Categories Pork
Time 10m
Yield 8 wiener scnitzels, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Pat the pork cutlets dry with paper towels.
- Season them with salt and pepper.
- Set up a standard breading procedure in 3 shallow bowls or pie plates. Put flour in 1, eggs and milk in another, and bread crumbs in the last.
- Beat the eggs and milk together.
- Dredge each of the pork cutlets first in flour, then egg wash and then the bread crumbs.
- Transfer the coated cutlets to a platter.
- Heat a large straight sided skillet, add vegetable oil over medium-high heat.
- Carefully, transfer the coated cutlets into the hot oil to fry.
- Since they are so thin, the pork will cook very quickly, about 2 minutes per side.
- Drain the cutlets on a paper towel lined plate.
- Serve with lemon wedges.
Nutrition Facts : Calories 542.7, Fat 19.6, SaturatedFat 4.2, Cholesterol 168.4, Sodium 488.6, Carbohydrate 51.1, Fiber 2.9, Sugar 3.5, Protein 37.5
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