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Results 1 - 9 of 9 for wiener schnitzel pork
Beat schnitzel (pork). Rub salt in lightly. ... with breadcrumbs, pat crumbs well into meat. Fry in pan with fat of your choice. (I use lard.)
Generous amount oil or shortening for frying, may deep fry. Pat dry meat, tenderize, salt and pepper for taste on each side. To apply ...
Pound meat 1/2 to 1/8 inch thick. Cut small slits around edges to prevent curling. Dip cutlets in egg and then in bread crumbs. In skillet, ...
Dip cutlets into flour. Mix eggs and milk. Dip cutlets into egg-milk mixture. Carefully coat with bread crumbs, not too heavily. Let stand ...
Preheat oven to 350 degrees. ... sides of the schnitzel in egg, then in bread ... desired, squeeze lemon juice on the schnitzels at the table.
Tenderize the meat with meat mallet. Season the meat. Put meat in eggs, covering both sides generously. Place meat in bread crumbs. Fry ...
Pound and salt meat on both sides. Put flour, eggs and bread crumbs in one bowl each. Roll meat in flour, then in eggs and at the end in ...
Pound pork chops to about 1/4 inch. ... eggs, then roll in bread crumbs. Pat to condense bread crumbs. Fry in vegetable oil in medium hot pan.
Marinate cutlets in lemon juice ... lemon wedges. (Traditionally wiener Schnitzel is made with veal, for Pork Schnitzel use pork instead of veal.)
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