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PORK SCHNITZEL
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| | This is adapted from our
Weiner Schnitzel recipe. |
| Ingredients: |
1 Pork tenderloin from a package of 2
2 Eggs, well beaten
1 cup Flour
1.5 cups Bread Crumbs, plain (stale bread?)
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1 stick salted butter
1 Lemon
Parsley
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| Procedures: |
Cut the pork tenderloin into 1/2" cutlets, lightly salt.
Coat the cutlets one at a time.
>Dip a cutlet into the flour, pressing so the flour adheres.
>Dip the cutlet in the beaten eggs, coating thoroughly.
>Dip the cutlet in the bread crumbs, allowing a thin coating; not too thick.
[Cutlets can be left to stand for 2 hours in a cool room before cooking.]
Heat the butter, over medium-high heat.
Working one at a time, cook the cutlets 2 minutes per side.
Transfer to paper towels and blot both sides.
Garnish with lemon wedges and parsley or sprinkle with lemon juice.
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| Notes: |
2022-08-20: Served with Yachtsman Mac-n-cheese, fresh mixed squash and a CSM Riesling.
2021–03-09: A nice batch for the two of us.
2020-09-04: Served with mashed rutabaga, mushroom leek bread pudding and wine kraut.
2020-01-24: Half a pork tenderloin; pounded. Served with German Potato Salad, and fried apples.
2018-12-14: An excellent batch, it produced sandwiches the next day.
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09/16/2022
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