Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> German >> Schweineschnitzel

Print this Recipe    Schweineschnitzel

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.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.