Schnitzel
1 cup bread crumbs
1/2 cup grated Parmesan cheese
salt and pepper
2 large eggs
1 tsp hot sauce (I used Franks Red Hot)
1/2 cup of flour, on a plate
One 1-lb pork tenderloin cut into 8 pieces and pounded flat
1/2 cup olive oil
1 lemon cut into wedges
Preheat oven to 250 degrees. In a wide shallow bowl, combine the bread crumbs, Parmesan and 2 pinches each of salt and pepper, set aside. In another shallow bowl, beat the eggs with the hot sauce. Turn each piece of pork in the flour, then the egg mixture, then the crumbs to coat well, then transfer to a plate.
In a large skillet, heat 1/4 cup oil over medium heat. Add 4 pork cutlets and cook until golden-brown, about 2 minutes on each side. Transfer to a baking sheet and keep warm in the oven. Repeat with 1/4 cup olive oil and the remaining cutlets. Serve with lemon wedges.
1 cup bread crumbs
1/2 cup grated Parmesan cheese
salt and pepper
2 large eggs
1 tsp hot sauce (I used Franks Red Hot)
1/2 cup of flour, on a plate
One 1-lb pork tenderloin cut into 8 pieces and pounded flat
1/2 cup olive oil
1 lemon cut into wedges
Preheat oven to 250 degrees. In a wide shallow bowl, combine the bread crumbs, Parmesan and 2 pinches each of salt and pepper, set aside. In another shallow bowl, beat the eggs with the hot sauce. Turn each piece of pork in the flour, then the egg mixture, then the crumbs to coat well, then transfer to a plate.
In a large skillet, heat 1/4 cup oil over medium heat. Add 4 pork cutlets and cook until golden-brown, about 2 minutes on each side. Transfer to a baking sheet and keep warm in the oven. Repeat with 1/4 cup olive oil and the remaining cutlets. Serve with lemon wedges.
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