A schnitzel (pork cutlet - fried) recipe is a dish that originated in Austria, which consists of a thin, tender pork cutlet that is breaded and fried.
POUND CUTLETS AS THIN AS POSIBLE.
SPRINKLE WITH SALT AND PEPPER.
SET UP ANASSEMBLY LINE WITH FLOUR ON ONE PLATE, EGGS ON ANOTHER AND CRUMBS ON ATHIRD.
COAT EACH CUTLET WITH FLOUR, THEN EGG, THEN BREAD CRUMBS.
HEAT 1/4OF OIL IN A LARGE SKILLET OVER MEDIUM HEAT.
ADD AS MANY CUTLETS AS WILLFIT WITHOUT CROWDING.
COOK UNTIL GOLDEN BROWN ON EACH SIDE, ABOUT 1 1/2MINUTES.
DRAIN CUTLETS ON PAPER TOWELING.
PER SERVING / 431 CALORIES, 32 gPROTIEN, 17 g FAT, 324 mg SODIUM, 35 g CARB, 185 mg CHOL.
VARIATIONS: SCHNITZEL A LA HOLSTIEN - TOP EACH SCHNITZEL WITH A FRIED EGG.
PAPRIKA SCHNITZEL - SAUTE AN ONION AND SLICE 2 BELL PEPPERS AND TOPSCHNITZEL.
/ RAHM SCHNITZEL - POUR ALL THE FAT OUT OF THE PAN.
ADD 1/2 CUPPOUR CREAM AND HEAT GENTLY, SCRAPING UP BROWN BITS FROM BOTTOM OF PAN.
POUR OVER SCHNITZELS.
Ingredients
Directions
POUND CUTLETS AS THIN AS POSIBLE.
SPRINKLE WITH SALT AND PEPPER.
SET UP ANASSEMBLY LINE WITH FLOUR ON ONE PLATE, EGGS ON ANOTHER AND CRUMBS ON ATHIRD.
COAT EACH CUTLET WITH FLOUR, THEN EGG, THEN BREAD CRUMBS.
HEAT 1/4OF OIL IN A LARGE SKILLET OVER MEDIUM HEAT.
ADD AS MANY CUTLETS AS WILLFIT WITHOUT CROWDING.
COOK UNTIL GOLDEN BROWN ON EACH SIDE, ABOUT 1 1/2MINUTES.
DRAIN CUTLETS ON PAPER TOWELING.
PER SERVING / 431 CALORIES, 32 gPROTIEN, 17 g FAT, 324 mg SODIUM, 35 g CARB, 185 mg CHOL.
VARIATIONS: SCHNITZEL A LA HOLSTIEN - TOP EACH SCHNITZEL WITH A FRIED EGG.
PAPRIKA SCHNITZEL - SAUTE AN ONION AND SLICE 2 BELL PEPPERS AND TOPSCHNITZEL.
/ RAHM SCHNITZEL - POUR ALL THE FAT OUT OF THE PAN.
ADD 1/2 CUPPOUR CREAM AND HEAT GENTLY, SCRAPING UP BROWN BITS FROM BOTTOM OF PAN.
POUR OVER SCHNITZELS.
