Submitted by: Kristin
4 boneless pork cutlets (thin)
1/2 cup flour
2 eggs, well beaten
1 1/4 cup dry bread crumbs, crushed medium fine
(Arnold Premium Stuffing, seasoned)
1/8 cup olive oil + 2 tablespoons Crisco for frying
Pound cutlets until thin. Use rough and fine side of meat hammer, once around both sides.
Set up an assembly line with flour on one plate, eggs in a bowl, then crumbs on a second plate.
Coat each cutlet well with flour, then egg, then thick with bread crumbs. Heat oil and Crisco in large skillet over high heat.
Add as many cutlets as will fit without crowding. Cook until golden brown, about 1 1/2 minutes per side. Drain cutlets on paper toweling
- Zwiebelschnitzel - Lightly fry some onions in the oil before meat, serve as topping.
- Schnitzel a la holstien - Top each schnitzel with a fried egg.
- Paprika schnitzel - Sauté an onion and slice 2 bell peppers and top schnitzel.
- Rahm schnitzel - Pour all of the fat out of the pan. Add 1/2 cup
sour cream and heat gently, scraping up brown bits from bottom of pan. Pour over
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