| PORK SCHNITZEL |
|
|
|
Serves 61 -1/2 pounds center cut pork loin, cut into six 4-ounce portions approximately 1/2-inch thick 2 eggs, beaten 1 cup flour 2 -1/2 cups breadcrumbs 1 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon nutmeg 1/2 cup Butter Flavor Crisco all-vegetable shortening or 1/2 Butter Flavor Crisco stick Place pork, one piece at a time in a gallon size plastic bag and pound with a meat mallet, starting in the center of meat and working out, until very thin. Place pounded meat pieces between waxed paper and refrigerate. Place flour in a baking dish. In another baking dish beat 2 eggs; in a third baking dish mix breadcrumbs, salt, pepper and nutmeg. Set up dishes in order of use: flour, eggs and then breadcrumbs. Melt Butter Flavor Crisco in a heavy skillet until very hot (about 325ºF). Bread each piece of pork. First dredge in flour (shake off any excess), then egg and finally the breadcrumbs (pressing crumbs onto meat). Fry 1 or 2 pieces at a time, about 2 minutes per side. Drain on paper towels and serve. Note: Great served with a squeeze of lemon and capers! |
