1 lb pork cutlets
1/2 cup flour
2 each eggs, beaten
1 1/4 cup dry bread crumbs
1 dash salt
1 dash pepper
1 each oil for frying
A Recipe for
Schnitzel (Pork Cutlets - Fried)
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This Recipe for Schnitzel (Pork Cutlets - Fried) is one of thousands in the Recipes-to-go Meat Cookbook.
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This is a recipe for Schnitzel (Pork Cutlets - Fried) from the recipe cookbook of Recipes-to-go (Meat)
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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.
Serves: 4
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