Wiener Schnitzel a la Brigitte

And now for the perfect meat to go with my potato salad:

Wiener Schnitzel a la Brigitte

Per person use 2 lean pork cutlets (I buy a big pork loin and cut them myself).

Pound the cutlets a little, the bottom of glass works if you don’t have a meat mallet. You could cover the meat with Saran wrap to avoid it “spitting.”

Use 2 plates to hold

¼ cup of regular bread crumbs per person

1 beaten egg per 2 or 3 persons

Salt and pepper the meat to taste on both sides.

Melt butter or your preferred sautéing oil in a nice large skillet that heats evenly. Make sure the skillet is nice and hot.

Swoosh the cutlets, one at a time, in the beaten egg and then in the bread crumbs and toss in the skillet.

It won’t take long to cook it on both sides, so don’t go away.

Brown to a slight crisp and put on serving plate or dinner plate.

This meat is supposed to be sprinkled with fresh lemon juice.

Either cut the lemon in slices and place 2 slices on top of each cutlet (albeit tricky, squeeze it out by rubbing the blunt end of your knife blade over it while holding it down with your fork), or squeeze lemon juice and dribble it over each cutlet. This is done by the individual!


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