| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
German |
Pork, German |
6 |
Servings |
INGREDIENTS
| 4 |
|
(6-ounce) pork cutlets |
|
|
Salt and freshly ground pepper to taste |
|
|
Flour for dredging |
| 1 |
|
Egg |
| 1 |
ts |
Water |
| 1 |
c |
Fresh bread crumbs |
| 4 |
tb |
Butter or margarine |
| 1 |
tb |
Capers |
|
|
Lemon wedges |
INSTRUCTIONS
Pound the cutlets until thin. Sprinkle lightly on both sides with salt and
pepper. Dredge them lightly but thoroughly in flour.
Beat the egg lightly with the water and dip the floured cutlets in the
mixture; coat with crumbs. Using the side of a kitchen knife, tap the
cutlets lightly so the crumbs will adhere well to the meat. Transfer them
to a wire rack. Refrigerate for one or two hours. This will help the
breading adhere to the cutlets when they are being cooked.
Heat the butter in a large skillet and, when it is hot but not brown or
smoking, saute the cutlets in it until they are golden brown on both sides.
Arrange the cutlets on a heated serving platter and garnish with the capers
and lemon wedges. Serve immediately.
Serves four.
[THE EVENING SUN: October 31, 1990]
Posted by Fred Peters.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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