Wiener Schnitzel

Last night we had my cousins Blythe and Elva over for dinner and I made a traditional Viennese/Austrian/German dish called Wiener Schnitzel or in other words a Viennese Cutlet. For this recipe, however, I used pork loin instead of veal. I served it with fresh lemon slices, roasted lemon-garlic-herb red potatoes and steamed green beans. We had a great night and a wonderful down-home meal!

Ingredients:
4 thick slices of boneless pork loin, butterflied, then tenderized with a meat mallet
Flour
2-3 Eggs, beaten
Bread Crumbs
Salt and Pepper
Fresh Lemons
Peanut Oil for frying

Directions:
Prepare three separate breading stations (flour, beaten eggs with salt and pepper to taste and bread crumbs). Heat frying pan with peanut oil about a 1/4 inch of oil deep. Take pork loins and cut in half, but not all the way through...butterflied. Place in a plastic wrap and tenderize both sides with a meat mallet until nice and thin. Take a piece of the pork loin..dredge in flour, dipped in eggs and coat with bread crumbs. Repeat process for each cutlet. Fry in peanut oil. It takes about 3-4 minutes to fry each side or until golden brown. Serve with lemon slices and cranberry sauce...

So there you have it...an easy Wiener Schnitzel...Enjoy! ;-)