Traditionally made with veal, we prefer this version made with fresh pork cutlets. Served with some sweet and sour red cabbage and creamy mashed potatoes this dish is a real Weiner! 😉
2 pounds pork cutlets, trimmed and pounded thin
Salt and Pepper to taste
Flour for dusting
2 eggs mixed with a little water
Breadcrumbs for coating
Lard or oil for frying
Lemon wedges for squeezing onto hot schnitzel
Heat the oil (at least 1/4 inch) in a heavy skillet to about 350 degrees (a few breadcrumbs sprinkled into the oil should sizzle nicely). While the oil is heating, season the cutlets with salt and pepper, dredge them in the flour until they are completely dry, dip them into the egg wash mixture and drain off the excess. Roll the cutlets in the breadcrumbs to coat completely and place directly into the hot oil. Cook on each side for 3-5 minutes, turning only once, until they are golden brown on each side.
Drain and serve with lemon wedges on the side.