Theeuroblog.com – Health, Food and Travel

I learned preparing this food in Germany. This is one of my favorite German foods aside from Schweinebraten. I guess there are also a lot of countries who prepare this kind of food in their own way. I also prepare it my own way. A Schnitzel in German is a cutlet without bones. It is said that when it is coated in breadcrumbs and if it is made of veal, then it is called Wiener Schnitzel, some sort of Vienna Schnitzel I guess. I always served this food with potato salad which is also homemade. It is also served with slices of lemon which I also like. sad to say, I forgot to buy a lemon as I made my last Schnitzel. Here are some ingredients you need and the instructions for cooking it. others may have other way of preparing it.

INGREDIENTS:
6 pork cutlets, lean
salt and black pepper to taste
flour, all-purpose for dredging
3 each egg
3 teaspoon water
1 1/2 cup bread crumbs fresh
8 tablespoons (or more as needed) butter or margarine
4 tablespoon capers
6 wedges lemon

DIRECTION:
Pound the cutlets until thin.
Sprinkle lightly on both sides with salt and pepper.
Dredge them lightly but thoroughly in flour.
Beat the egg lightly with the water and dip the floured cutlets in the mixture; coat with crumbs.
Using the side of a kitchen knife, tap the cutlets lightly so the crumbs will adhere well to the meat.
Heat the butter in a large skillet and, when it is hot but not brown or smoking, sauté the cutlets in it until they are golden brown on both sides.
Arrange the cutlets on a heated serving platter and garnish with the capers and lemon wedges.
Serve immediately.

I just decorated it with some veggies to look good..this is a yummy food. we love it!

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