xcess fat from veal or pork. Place cutlets between 2 sheets
0,26 gallons of veil schnitzel (already 1cm (0,4 inch
Schnitzel:
Pound the meat thin
brown ground beef and ground pork over medium heat, making sure
In a bowl, mix the vinegar, sugar and 2 tbsp oil. Season with salt and black pepper. Toss with the cucumber, onion, garlic and parsley.
Season the pork with salt and black pepper. Roll in the flour, then the egg, then the breadcrumbs.
Heat 2/3 cup oil in a large frying pan and fry the schnitzels, turning, for 10-15 mins, until golden brown and cooked through.
Arrange on serving plates and garnish with the lemon slices, anchovies, capers and parsley. Serve with the cucumber salad.
o medium, lay the meat (schnitzel) in the oil, cooking each
rowd the pan. Cook the schnitzel in batches, if necessary.
Pound pork until very thin. Season flour with salt and pepper and dip pork into it, then into beaten eggs, then into bread crumbs. Saute in olive oil and butter until golden brown (about 5 minutes). Squeeze the juice of a lemon over all and serve immediately. Serves 3 to 4.
Slice pork into eight 1\"-thick pieces.<
Pound the cutlets lightly; salt and then dip first in egg and then in breadcrumbs.
Fry on both sides in hot oil until brown. Time:
Pork cutlets, 10 to 15 minutes; veal or chicken, 8 to 10 minutes.
Flatten pork cutlets with meat hammer until cutlets are 1/4-inch thick.
Sprinkle the cutlets with salt and pepper.
Coat each cutlet with flour.
Take 1 egg and 1 tablespoon of milk and beat with a fork.
Dip the cutlets in the egg mixture, then coat them with bread crumbs.
Fry on both sides quickly (golden brown) in butter or margarine.
Dip cutlets into flour.
Mix eggs and milk.
Dip cutlets into egg-milk mixture.
Carefully coat with bread crumbs, not too heavily.
Let stand for 5 to 10 minutes to seal coating.
Deep-fry cutlets until browned on both sides, about 3 or 4 minutes.
Turn cutlets several times during cooking.
Do not pierce.
Remove cutlets from lard with tongs and drain over pan for a few seconds before removing to absorbent paper.
Season pork steaks.
Dip in beaten eggs and then in bread crumbs.
Brown on both sides in hot oil for a few minutes, then turn down heat and let finish frying slowly until meat is tender. Don't cover.
Serve with potatoes, salad or any kind of vegetable. Serves 4.
Choose veal or pork cutlet.
Schnitzel should be lightly pounded with flat surface, to tenderize.
Sprinkle each schnitzel with salt.
Dredge in flour.
Tap off excess.
Dip in beaten egg and fine, dry bread or cracker crumbs.
Make sure each schnitzel has a complete coat of crumbs to retain juices while cooking. Pan-fry schnitzel slowly in butter or margarine over low heat until golden brown.
meat mallet pound each pork chop until they are roughly
cut open both Kaiser Rolls.
Cover the bottom halves with ketchup,
cover with the salad. Ad the cold left over Pork Schnitzel, salt and pepper to taste.
Ad a slice of hard boiled egg.
Cover the top half of the Kaiser Roll with mayo and put on the Schnitzel.
Serve cold alone or with a side of potato salad.
For the salsa, mix the shallots, diced tomatoes, vinegar and olive oil and season to taste.
For the schnitzel coating, mix the Parmesan, herbs and breadcrumbs. Coat the cutlets successively in the flour, whisked egg and breadcrumbs.
Heat the 4 tbsp of sunflower oil in 2 large frying pans and fry the schnitzel for about 6 mins, turning once. Serve the schnitzel and salsa on plates, garnished with oregano, with ciabatta bread on the side.
Pork Schnitzel: Using a meat mallet (or
nd pepper.
Season the pork. Dip each steak with flour
Cut off all the fat from meat; pound with meat cleaver and set aside.
Use 3 bowls and fill with: (1) flour, pepper and salt (2) beaten eggs and (3) bread crumbs.