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
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