german Schnitzel |
| Name: |
Nathalie Spanu |
| Base: |
Ft. Eustis |
| Recipe: |
Veal or pork chops
Flour
Salt
Pepper
Paprika
1 egg
2/3 cup milk
Fine breadcrumbs
3 T. Olive oil
1 T. butter
Find thin cut chops with bone or place the chop between two sheets of plastic wrap and pound it to about 3/8 " . Place the flour in a bowl or dish and add salt, pepper, and paprika. In a separate bowl, stir together the egg and milk. Dip the chop in the seasoned flour, then in egg-milk mixture and then breadcrumbs. Heat the oil and the butter in a large frying pan until sizzling hot. Fry the schnitzels until they are golden brown on both sides. Serve with lemon slices, sweet-sour cabbage or mashed potatoes.
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