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Breaded Pork Cutlets

Recipe supplied by BigBarn

4 pork cutlets
7oz flour 200g
2 beaten eggs
3 1/2cups fine breadcrumbs 7oz/200g
1 1/2cups pork fat or oil 3/4pt/420ml
1 untreated lemon
1 bunch of parsley

Place the flour, eggs, and breadcrumbs in three separate bowls. Lightly pound the schnitzels, prick them all over with a knife point, lightly salt, then turn alternately in the flour, eggs and the fine breadcrumbs.

Heat the fat in a large skillet and brown the Schnitzels for 3-4 minutes on both sides. Take care that the Schnitzels neither touch each other or the edge of the skillet if necessary, brown each singly and keep the pan moving during the browning. In addition, be sure not to puncture the meat when turning.

When the Schnitzels are golden brown, drain them on paper towels and serve with lemon wedges and parsley on a pre-heated plate. Potato salad goes well with Schnitzel.

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