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Wienerschnitzel (Breaded Veal
Cutlet)
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Lightly breaded boneless veal or pork cutlet
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Ingredients
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4 thin boneless pork
chops or veal chops
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1/2 c. oil (I use olive
oil)
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3/4 c. fine bread crumbs
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2 eggs
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salt & pepper
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2 lemons
Preparation Time: less than 10 mins.
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Directions
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Heat the oil in a large
skillet at medium high heat.
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Place each chop between
two sheets of plastic and pound with the smooth side of a meat
tenderizer until thin (1/4" - 3/8").
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Beat the two eggs in a
bowl that is wide enough to dip the meat into.
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Spread the bread crumbs
onto a plate or flat surface.
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Take each cutlet, season
with salt and pepper and dip both sides of meat into eggs to coat.
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Then coat the entire
cutlet with the bread crumbs.
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Place in hot oil and cook
on both sides until golden brown.
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It only takes about 1-2
minutes per side.
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Serve each cutlet with
half a lemon on the side.
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Some people go ahead and
squeeze the lemon onto the schnitzel before serving.
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I prefer to squeeze the
lemon juice onto the meat just before I eat it. I prefer to serve
with half a lemon, rather than wedges, because it is not as messy
when you squeeze it. (Which you would appreciate if you have paper
cut)!
** Some people serve this with a fried egg placed on top of the
schnitzel.
Note: Serves 4
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