Schweineschnitzel
This German schweineschnitzel is a classic and traditional dish that's made of lean pork, coated with egg and cread crumbs and fried in the butter. It's crispy outside and tender inside.
Yield
6 servingsPrep
1 hrsCook
15 minReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
pork cutlets
lean |
* |
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
all-purpose flour
for dredging |
*
|
| 1 | each |
eggs
|
|
| 1 | teaspoon |
water
|
|
| 1 | cup |
bread crumbs
fresh |
|
| 4 | tablespoons |
butter
or margarine |
|
| 1 | tablespoon |
capers
|
|
| 1 | wedges |
lemon
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
pork cutlets
lean |
* |
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
all-purpose flour
for dredging |
*
|
| 1 | each |
eggs
|
|
| 5 | ml |
water
|
|
| 237 | ml |
bread crumbs
fresh |
|
| 6E+1 | ml |
butter
or margarine |
|
| 15 | ml |
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.
