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1 lb PORK CUTLETS 1 ds SALT
1/2 c FLOUR 1 ds PEPPER
2 ea EGGS, BEATEN 1 ea OIL FOR FRYING
1 1/4 c DRY BREAD CRUMBS
4 servings
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 1/4"
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 1 1/2
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 1/2 CUP
POUR CREAM AND HEAT GENTLY, SCRAPING UP BROWN BITS FROM BOTTOM OF PAN.
POUR OVER SCHNITZELS.
1/2 c FLOUR 1 ds PEPPER
2 ea EGGS, BEATEN 1 ea OIL FOR FRYING
1 1/4 c DRY BREAD CRUMBS
4 servings
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 1/4"
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 1 1/2
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 1/2 CUP
POUR CREAM AND HEAT GENTLY, SCRAPING UP BROWN BITS FROM BOTTOM OF PAN.
POUR OVER SCHNITZELS.