Wiener Schnitzel

This is a German dish my father learned how to make on his mission to Austria. I ate it frequently at my house as a child, and recently rediscovered it.

Serves 6

Ingredients:

6 pork loin cutlets (or boneless pork chops)

1/4 C. flour

1 tsp. salt

1/4 tsp. pepper

1 egg, beaten

2 T. milk

3/4 C. dry breadcrumbs

1 tsp. paprika

1 tsp. shortening

Directions:

1. Pound pork thin to about 1/2 to 1/4 inch thickness. Cut small slits around the edges to prevent curling as it cooks.

2. In a shallow dish, combine the flour, salt, and pepper.

3. In a second dish, combine the egg and milk.

4. In a third dish, combine the breadcrumbs and paprika.

5. Coat both sides of the pork cutlets with flour mix, then egg mix, then breadcrumb mix.

6. Heat the shortening in a large skillet on medium heat. Cook the coated cutlets in the skillet 2-3 minutes each side. Remove from pan and serve immediately.

Source: My father, who has been known to wear a lederhosen.