Wiener schnitzel (breaded pork cutlets)

Yield: 1 Servings

Measure 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

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

Similar recipes