Snowy Palms Resort, Locally World Famous Schnitzel

Tonight's dinner was a splendid Pork Schnitzel topped with a Creamy Sherry and Wild Mushroom Sauce. The spaetzle was a welcome, if not ass fattening addition as well. A glass of Prosecco was paired to the meal and it work wonderfully I must say. We like it when Lazy Bastard gets in one of his "up" moods and meals like this are one of the outcomes...

Schweine (Pork) Schnitzel

2 lbs pork sirloin chop, veal steak, turkey or chicken thigh or breast meat, boneless and trimmed of fat

1 cup all-purpose flour
2 eggs
2 cups milk
3 cups fine bread crumbs

1 tsp salt
1 tsp paprika
1 tsp turmeric
1 tsp onion powder
1 tsp garlic powder
1 tsp fresh ground black pepper
1 tsp ginger powder

Cut cutlets in half. Place a piece of plastic wrap over the cutlet, then using the flat side of a meat tenderizer (hammer) pound the pork cutlets to ¼ inch thickness (the thinner the better). Once flattened cut a few small nicks around the edges of the cutlet about 1/8th inch deep, this will lessen curling when cooking. Set aside.

Place milk and egg in a bowl and whisk to incorporate, set aside.

Blend the bread crumbs with all the spices together, place in shallow dish or pie plate, set aside.

Put the flour into a plastic bag. Add a flattened pork cutlet, shake bag to coat then remove cutlet from bag, shake off the excess, place on a plate, set aside.

Once all the cutlets are coated with flour dip one at a time in the egg/milk, flipping to wet the entire cutlet.  Remove from egg/milk then place in bread crumb mixture.

Press cutlet into bread crumbs then turn over and repeat. Ensure cutlet is completely coated. Press firmly to ensure the coat is adhered well. Finish coating all the cutlets. Set aside.

I prefer to deep fry the cutlets at 325° for 3-4 minutes. It cooks them uniformly, quickly and they don’t burn. However if you don’t have a deep fryer use a cup of oil in a frying pan and cook for about 2-3 minutes per side. Remove from pan and place in oven set at 275° F to hold until all cutlets are cooked and ready to serve.

Serve with the Creamy Sherry and Wild Mushroom sauce or simply squeeze a little fresh lemon juice over them when plated.