Schweineschnitzel

* Exported from MasterCook *

SCHWEINESCHNITZEL

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 (6-ounce) pork cutlets
Salt and freshly ground
-pepper to taste
Flour for dredging
1 Egg
1 t Water
1 c Fresh bread crumbs
4 tb Butter or margarine
1 tb Capers
Lemon wedges

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, saute 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.

Serves four.

[THE EVENING SUN: October 31, 1990]

Posted by Fred Peters.



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