"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

German Schnitzel (cutlet) Recipe

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German Schnitzel (cutlet) image
Jerry, Abbie, Tad, Jesse, & Brittany

 

This recipe for German Schnitzel (cutlet), by , is from The Stuckey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Tracey Schoenberger (Stuckey)

Category:
Category:

Ingredients:  
Ingredients:  
4 boneless pork loin chops
⅓ c all-purpose flour
2 eggs
2 Tbsp milk
1 c plain breadcrumbs
tsp salt
tsp pepper
2 Tbsp vegetable oil
4 Tbsp butter, divided
1 Tbsp lemon juice
c chicken broth
1 tsp chopped fresh parsley

Directions:
Directions:
Place pork between 2 sheets of wax paper and flatten to in thickness with a meat mallet. In a shallow dish, place flour. In another shallow dish, beat egg and milk. In a third shallow dish, place breadcrumbs, sprinkle salt and pepper evenly over both sides of pork. In a large skillet over medium heat, heat oil and 1 tablespoon butter. Dip pork in flour, then egg mixture, then in breadcrumbs, coating completely on both sides (let stand 5-10 minutes to seal coating). Saute pork in batches, 3-5 minutes per side, or until no pink remains and pork is golden. Remove to a platter. Add remaining butter, the lemon juice, broth, and parsley to skillet; mix well and cook 1-2 minutes, or until sauce has thickened. Serve sauce over pork.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 min

 

 

 

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