Ingredients

How to make it

  • To pound meat thin you may want to place the cutlet between sheets of plastic wrap for easier washing up. Use a heavy, flat-surface. Pound with meat mallet or rolling pin, if you don't have a meat mallet. Pound the meat evenly to 1/4 inch thickness for best results.
  • Set up 3 shallow dishes. Place the flour in one and breadcrumbs in another. Beat eggs well and place in the third dish. * You can eliminate a bit of mess by using plastic bags for the flour and breadcrumbs then all you do is shake and make sure the schnitzels are fully covered and dispose of the bags afterward.
  • Wash the meat in cold water. Working one at a time, dredge cutlets first in flour until the surface is completely dry. Dip in egg to coat, allow the excess to drip off for a few seconds and then roll quickly in the breadcrumbs until coated. Do not press breadcrumbs into the meat. Place aside on a plate. You may want to wash your hands at this point. Then repeat the process.
  • Place meat immediately in the pan with the hot oil and a tad of butter. Do not crowd the pan. Watch your schnitzel carefully to avoid burning. Turn in 3 to 4 minutes or when golden brown. Cook the schnitzel in batches, if necessary.
  • When finished, serve immediately with wedges of lemon to squeeze on top.

Reviews & Comments 2

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    " It was excellent "
    chuckieb ate it and said...
    This turned out really well Joce. I buy pork tenderloin a fair amount so am pleased that's the cut of meat used for this. Both Jim and I really enjoyed it and I will put it in to regular rotation. More in IMIll.
    Weiner Schnitzel
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  • NPMarie 1 year ago
    I'm going to try this (soon) using chicken cutlets..should be excellent!
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  • circlemoon8 6 years ago
    It reminds me of what we ate in Germany, when I was a kid! Sounds really good.
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