Simple schnitzel
1
- Prep Time15 min
- Total Time15 min
- Makes2 to 3 servings
Ingredients
250-g thin pork or veal cutlets, or turkey or chicken cutlets
4 cups seasoned croutons, about a 170-g box
2 eggs
1/4 cup milk
2 tbsp vegetable oil
2 tbsp butter
Instructions
Place cutlets between pieces of plastic wrap. With a meat mallet or bottom of a saucepan, lightly pound cutlets to even out thickness. They should be about 1/8 inch (0.3 cm) thick. Whirl croutons in a food processor to form fine crumbs. Turn into a pie plate. In a wide shallow dish, whisk eggs with milk. Dip cutlets into egg mixture, coating evenly. Then place cutlets in crumbs. Lightly press crumbs into meat. For a thicker coating, repeat procedure. For a crispier coating, place cutlets on a rack to dry for 10 minutes.
Heat 1 tablespoon (15 mL) each of oil and butter in a large frying pan set over medium heat. Add 2 cutlets and sauté until golden, from 4 to 5 minutes per side. Remove to a heated plate. Repeat with remaining cutlets, adding more oil and butter, as needed.
Nutrition (per serving)
Calories 443, Protein 26g, Carbohydrates 31.4g, Fat 23.1g, Fibre 2.4g, Sodium 719mg.
This classic Austrian specialty usually uses veal, but thin cutlets of pork are less costly and equally delicious.
