Recipe by annconnolly
When you are German these main dishes are just a fact of life, each schnitzel personalized with our own flavors.Serve with lemon slices topped with anchovy fillets.
Top Review by DiabeticChef
This is the best Wienerschnitzel I ever made. Once I didn't have any pork on hand so I used steak and it turned out great. Sometimes I add basil and oregano to the mix and use vegetable crackers crushed up instead of breadcrumbs.
- 4 pork cutlets, pounded thin
- 1 egg, mixed with a little water
- salt and pepper
- 1 cup breadcrumbs
- 4 tablespoons oil (or bacon grease)
Directions See How It's Made
- Mix egg, water, salt and pepper. Dust each cutlet lightly with flour. Then dredge first in egg mixture, then in breadcrumbs. Cover and set aside in refrigerator. In a large skillet over medium-high heat, sauté cutlets, being careful not to overcook. And please. Do not poke around on these cutlets with a fork. It will only make the meat tough.