->Schweineschnitzel <-

Yield: 6 Servings

4 6-ounce pork cutlets

salt freshly ground pepper to taste

flour

1 egg

1 teaspoon water

1 cup fresh bread crumbs

4 tablespoons butter or margarine

1 tablespoon capers

lemon wedges

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

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

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

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

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

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

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

being cooked.

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

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

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

platter and garnish with the capers and lemon wedges. Serve

immediately.

Serves four.