Wiener Schnitzel (Breaded Pork Cutlets)
 
1 cup  lard, heated in skillet until hot
4 - 6   pork cutlets
  enough flour to coat cutlets
2   slightly beaten eggs
1/3 cup  milk
1-1/2 cup  plain bread crumbs
 
dip cutlets into flour. mix eggs and milk. dip cutlets into egg-milk 
mixture. carefully coat with bread crumbs, not too heavily. let stand 
for 5 to 10 minutes to seal coating. deep fry cutlets until browned on 
both sides, about 3 or 4 minutes. turn cutlets several times during 
cooking. do not pierce. remove cutlets from lard with tongs and drain 
over pan for a few seconds before removing to absorbent paper. 
sunday_dinner 
 
-- 
(ID: 9295) Mirror: rec.food.recipes: Sat, Jan 3, 2004


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