Title: Breaded Pork Cutlets (Pork Schnitzel) Recipe | SparkRecipes
Headings: Breaded Pork Cutlets (Pork Schnitzel)
Breaded Pork Cutlets (Pork Schnitzel)
Introduction
Number of Servings: 4
Ingredients
Directions
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Content: An Austrian Supper
http://www.americastestkitchen.c
om/recipes/detail.php?docid=18078
From Season 10: An Austrian Supper
http://www.americastestkitchen.c
om/recipes/detail.php?docid=18078
Number of Servings: 4
Ingredients
7 large high-quality sandwich bread , crusts removed, cut into 3/4-inch cubes (about 4 cups)
1/2 cup Arrowhead Mills Organic Unbleached White Flour
2 large eggs
3 tablespoons vegetable oil
1 pork tenderloin (1 1/4 pounds). trimmed of fat and silver skin and cut on angle into 4 equal pieces
GARNISHES: 1 lemon , cut into wedges
2 tablespoon chopped fresh parsley leaves
2 tablespoons capers , rinsed
1 large hard-cooked egg , yolk and white separated and passed separately through fine-mesh strainer (optional)
Directions
WHY THIS RECIPE WORKS: While classic Wiener schnitzel features a thin, tender veal cutlet coated in ultrafine bread crumbs and then fried until puffy and golden brown, many recipes—to avoid the toughness and high price of veal—substitute pork. But too often these recipes yield dry, tough pork cutlets with greasy coatings. We wanted tender pork cutlets with the crisp, wrinkled, puffy coating that is Wiener schnitzel’s signature. Dismissing pork chops and prepackaged cutlets, we chose tenderloin, which has a mild flavor similar to veal and isn’t tough. We cut the tenderloin crosswise on an angle into four pieces, which when pounded thin gave us long, narrow cutlets that would fit two at a time in the pan.