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Wienerschnitzel Recipe

   
 

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     Wienerschnitzel

Category   Entrees - Maindishes
Sub Category   None
Preptime   1 1 /2 hr

Ingredients
1 1/2 pounds pork cutlets pounded thin (or veal cutlets
1/2 cup all-purpose flour
3 tablespoons grated Parmesan cheese
2 eggs
1 teaspoon minced parsley
1/2 teaspoon salt
1 pinch ground nutmeg
2 tablespoons milk
1 cup dry bread crumbs
 
6 tablespoons butter or olive oil

Instructions
Pound each pork cutlet until flat about 1/4 inch thick, I like to use pointed side of tool to get a chopped texture. Dip in flour to coat.
In a medium bowl, stir together the Parmesan cheese, eggs, parsley, salt, pepper, nutmeg and milk. Place bread crumbs on a plate. Dip each cutlet into the egg mixture, then press in the bread crumbs to coat. Place coated cutlets on a plate and refrigerate for 1 hour or overnight.
Melt butter or use olive oil in a large skillet over medium heat. Cook the breaded cutlets until browned on each side, about 3 minutes per side. Remove to a serving platter, and pour the pan juices over them if desired. You can make country gravy that is used on chicken fried steak, works well with the recipe


Originally Submitted
3/12/2013





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