Wiener schnitzel (breaded pork cutlets)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Lard; heated in skillet until hot |
| 4 | Pork cutlets; (up to 6) | |
| Enough flour to coat cutlets | ||
| 2 | Slightly beaten eggs | |
| ⅓ | cup | Milk |
| 1½ | cup | Plain bread crumbs |
Directions
Dip cutlets into flour. Mix eggs and milk. Dip cutlets into egg-milk mixture. Carefully coat with bread crumbs, not too heavily. Let stand for 5 to 10 minutes to seal coating. Deep fry cutlets until browned on both sides, about 3 or 4 minutes. Turn cutlets several times during cooking. Do not pierce.
Remove cutlets from lard with tongs and drain over pan for a few seconds before removing to absorbent paper.
Posted to recipelu-digest by LSHW <shusky@...> on Feb 15, 1998