Ingredients Jump to Instructions ↓

  1. Schweineschnitzel

  2. Yield: 6 Servings

  3. 4 6-ounce pork cutlets

  4. salt freshly ground pepper to taste

  5. flour

  6. 1 egg

  7. 1 teaspoon water

  8. 1 cup fresh bread crumbs

  9. 4 tablespoons butter or margarine

  10. 1 tablespoon capers

  11. lemon wedges

  12. Pound the cutlets until thin. Sprinkle lightly on both sides with

  13. salt and pepper. Dredge them lightly but thoroughly in flour.

  14. Beat the egg lightly with the water and dip the floured cutlets in

  15. the mixture; coat with crumbs. Using the side of a kitchen knife,

  16. tap the cutlets lightly so the crumbs will adhere well to the meat.

  17. Transfer them to a wire rack. Refrigerate for one or two hours.

  18. This will help the breading adhere to the cutlets when they are

  19. being cooked.

  20. Heat the butter in a large skillet and, when it is hot but not

  21. brown or smoking, saute the cutlets in it until they are golden

  22. brown on both sides. Arrange the cutlets on a heated serving

  23. platter and garnish with the capers and lemon wedges. Serve

  24. immediately.

  25. Serves four.


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