"Hunger is the best sauce in the world."--Cervantes


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This recipe for GERMAN SCHWEINESCHNITZEL, by , is from The Huff Family Cookbook Project, 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!

Jerry Claya


4 boneless pork steaks or chops or veal
try to buy the thinest you can as you must
pound to 1/4 inch uniformly per piece
Salt and Pepper
1/2 cup flour mixed with 1 teas salt
2 beaten large eggs
3/4 c plain breadcrumbs
oil for frying, neutral tasting with high smoke point

8 OZ or more of mushrooms, depending how much
you like mushrooms in sauce
3/4 c sour cream
3 tbls lemon juice
1 c cream
(1 cup finely chopped onions if doing Hunter Sauce ll)

1. place chops or veal between 2 sheets of plastic wrap and pound till
1/4 in thick. get it uniform so cooks evenly
2. lighty salt and pepper
3.in 3 separate bowls, flour in one, eggs another, then breadcrumbs
dip cutlets in that order coating both sides and all edges at each
stage. DO NOT PRESS CRUMBS INTO THE MEAT and do not let
it sit in the coating or they will not be as crispy once fried, so fry immediatly
after coating.
4. use enough oil in the pan to come up the sides of the meat, but
don't cover it. make sure oil is hot before frying this, about 330 degrees
5. fry about 2 to 3 min a side till deep golden brown
6. transfer briefly to plate, then when hunter sauce is ready serve

in pan saute sliced mushrooms till a bit soft, but still has firmness
add lemon juice cook for 2 min on medium, then stir in sour cream
and 1 c cream. cook for 10 min should thicken up

slice and cook mushrooms in a little butter for a while, then add onions
and cook till translucent. Once soft, add 1 tbls flour and stir
add 1 c cream and cook on medium low 10 min, stir to prevent sticking
to bottom, sauce should thicken, if not cook another 5 to 10 min




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