4veal cutlets( 1 cm thick (top round of beef will do))
1 -2egg, lightly beaten
to tastedry breadcrumbs
to tasteoil( for frying)
salt and pepper
Tenderize meat between 2 sheets of wax paper (or have butcher do it for you),pat with salt and pepper.
Dip cutlets in flour, shakeoff excess, dip in egg,then in bread crumbs.
Brown meat in hot fat on both sides till golden brown.
Place briefly on paper towel to absorb excess fat.Serve each Schnitzel with awedge of lemon and parsley sprigs.
Serve with a green salad, cauliflower, peas, green beans or carrots and new red potatoes, boiled, then quickly browned inbutter.
“It doesn’t get much easier than this and it’s a great main dish to have anytime!The pork loin slices I pounded out were tender and really delicious.I did add garlic for more flavor and it worked well!”
“This was very delicious! I used pork loins which I pounded thin and sprinkled w/ a little salt, pepper, and garlic powder. Thanks for a yummy recipe!”
“Excellent basic schnitzel recipe.I used a pork cutlet and pounded it well thanks Anne”