Wienerschnitzel

Ingredients

• •¾ lb pork cutlets
• •6 Tbsp butter
• •1 egg
• •½ cup flour
• •½ cup breadcrumbs
• •1 lemon
• •parsley
• •1 tsp salt & pepper

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Method

From maplewoodroad.com — read the original

1. 1Pat pork cutlets dry, trim as necessary, and pound them down to 0.2 inches (using a meat pounder or a rolling pin), in other words, very thin.
2. 2Salt the cutlets and crack some pepper on them.
3. 3In the meantime, in a skillet, heat the butter over medium heat until it starts to foam a little bit.
4. 4Sprinkle the cutlets with flour, dredge through the whisked egg, and roll them in breadcrumbs.
5. 5Shake off the excessive crumbs and add the cutlet to the pan. Make sure you have enough butter in the pan so the cutlets basically swim in it. This will guarantee that they’ll cook evenly, and your breading won’t get stuck to the bottom of the pan.
6. 6Flip them a couple of times. You can also scoop up some butter and drizzle it over the meat while it’s cooking.
7. 7The cutlets are done when they reach a nice golden yellow, after about 5 minutes.
8. 8Pour some of the pan juices over the cutlets and serve with a slice of lemon and some parsley.