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  Pork    German  
Last updated 6/12/2012 1:22:26 AM. Recipe ID 55057. Report a problem with this recipe.
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      Title: Schweineschnitzel
 Categories: Pork, German
      Yield: 6 Servings
      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
  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.

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Recipe ID 55057 (Apr 03, 2005)

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