Pork Schnitzel
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Wiener Schnitzel means "pork schnitzel" - not made with the original recipe that calls for veal. Serve these chops with mashed potatoes, seasoned green beans, braised red cabbage, homemade rolls and a relish tray*. INGREDIENTS 1/2 cup all-purpose flour 1 teaspoon salt 1 teaspoon freshly ground black pepper 1-1/2 cups breadcrumbs, preferably homemade 2 large eggs, beaten 1/3 cup milk 6 to 6 butterflied pork chops 1/2 cup lard* (or canola or corn oil) Combine the flour with the salt and pepper on a plate. Spread out the breadcrumbs on a separate plate. Whisk the eggs with the milk in a shallow bowl. Dredge each pork chop in the seasoned flour, dip it in the egg mixture, and then dredge in the breadcrumbs. Let the chops stand for 5 to 10 minutes to let the coating set. (I put mine in the refrigerator). Heat the lard in a heavy skillet over medium high heat. Add the pork chops, and pan-fry them until they are crisp and golden, about 4 minutes per side. (Use a spatula or tongs to turn the chops so that you don't pierce the meat). Remove each chop with tongs and let it drain over the skillet for a few seconds, then place it on paper towels to drain. Serve immediately. Makes 4 to 6 servings NOTE - While lard is the traditional oil for this recipe, a plain vegetable oil will substitute just fine. *RELISH TRAY - Home canned pickled foods such as watermelon pickles, pickled crabapples, corn relish flaked with red and green peppers, etc.