Schweineschnitzel

2 hours Prep: 1 hours Cook: 15 minutes

224 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

4	each	pork cutlets, lean
1	x	salt and black pepper	to taste
1	x	flour, all-purpose	for dredging
1	each	egg
1	teaspoon	water
1	cup	bread crumbs	fresh
4	tablespoons	butter	or margarine
1	tablespoon	capers
1	wedges	lemon

Directions

Pound the cutlets until thin.

Sprinkle lightly on both sides with salt and pepper.

Dredge them lightly but thoroughly in flour.

Beat the egg lightly with the water and dip the floured cutlets in the mixture; coat with crumbs.

Using the side of a kitchen knife, tap the cutlets lightly so the crumbs will adhere well to the meat.

Transfer them to a wire rack.

Refrigerate for one or two hours. This will help the breading adhere to the cutlets when they are being cooked.

Heat the butter in a large skillet and, when it is hot but not brown or smoking, sauté the cutlets in it until they are golden brown on both sides.

Arrange the cutlets on a heated serving platter and garnish with the capers and lemon wedges.

Serve immediately.

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Categories this recipe belongs to

German
Pork

Nutrition Facts

Serving Size 37g

Amount per Serving

Calories 224 38% of calories from fat

	% Daily Value*
Total Fat 9.0g	15%
Saturated Fat 5.0g	26%
Trans Fat 0.0g
Cholesterol 51mg	17%
Sodium 236mg	10%
Total Carbohydrate 29.0g	10%
Dietary Fiber 1.0g	6%
Sugars 1.0g
Protein 6.0g	11%

Vitamin A	5%		Vitamin C	0%
Calcium	4%		Iron	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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