Schnitzel paniert (breaded)

Ingredients:

4 slices

Pork Cutlets

Pound cutlets between plastic wrap to desired thickness.

Prepare 3 plates.  One with flour and one with bread crumbs. In the third bowl combine the egg and milk, season with salt and pepper and whisk thoroughly.

Coat the cutlets on both sides with flour, then saturate with the egg wash and cover with the bread crumbs.

Heat the oil in the frying pan, add the cutlets and fry on each side until golden brown.

Serve each with a lemon wedge (to be sprinkled on cutlet) and a sprig of parsley.

Served in restaurants with a mixed salad platter.  

2

Eggs

½ tsp

Salt

¼ tsp

Pepper

4 tbs

Milk

Flour

Bread Crumbs

4 tbs

Oil

If it is called a Schnitzel it only specifies a thin cut piece of meat.

If it is listed as Wiener Schnitzel it should be made out of Veal!

In Bavaria this dinner is on almost every menu and predominantly made from pork. Chicken, turkey or veal can also be used..