Directions: |
Directions:Pound the meat. Place the cutlets between sheets of plastic wrap for easier cleanup. Use a meat mallet or a heavy, flat-surfaced pan to pound the meat evenly until it is ¼-inch thick.
Set up 3 shallow dishes. In the first, mix the flour, salt, and pepper. In the second, add the beaten eggs. Finally, put the breadcrumbs in the third dish.
In a large skillet, heat oil to 350°F. This takes about 8 minutes. The oil should be ¼ to ½-inch deep.
Working one at a time, dredge the cutlets first in flour until the surface is completely dry. Then, dip in egg to coat, allow the excess to drip off for a few seconds. Then, roll quickly in the breadcrumbs until coated. Do not press the breadcrumbs into the meat, as this will moisten them and then the coating would not be crispy. The crust should not adhere completely but form a loose shell around the schnitzel.
Immediately place meat in the pan with the hot oil. Do not crowd the pan. Cook the schnitzel in batches, if necessary. Just make sure to allow enough time between batches to allow the oil to come back up to 350°F.
Fry the schnitzel for 2 to 3 minutes on one side, until golden brown. Make sure the breaded meat “swims” in fat, swish them around a little with your fork to make sure they do not stick to the pan.
Turn the schnitzel over once and fry for an additional 2 to 3 minutes or until both sides are golden brown and the meat registers of 145°F for pork or 165°F for turkey. Remove the schnitzel from the pan and allow the oil to drain off.
Serve with lemon slices and red currant jam. Great sides with this are buttered rice, potato salad, cucumber salad, or fries. |
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