These cutlets are similar to the classic Weiner Schnitzel but use pork instead of veal. Just as delicious...and easier on the purse.
Cutlets: with a mallet or the flat blade of a heavy chef’s knife, pound cutlets to 1/8" thickness. In a brown paper bag, combine next 5 ingredients. Add pork cutlets and shake, coating with seasoned flour. Shake off excess. Combine eggs and milk. Dip cutlets in egg/milk mixture, then in breadcrumbs. Allow cutlets to rest on a plate for 15 minutes: this helps crust adhere during frying.
Frying: in a large skillet, heat oil till it shimmers. Add cutlets, in batches, and brown 2-3 minutes on each side. Remove cutlets and keep warm in a low oven.
Gravy: pour lemon juice and chicken broth into skillet, scrape up residue ("fond") from pan bottom, and bring to a boil to reduce liquid slightly. Turn down heat before adding cream and dill, stirring constantly. Continue to heat (careful not to boil) till sauce thickens. Arrange cutlets on a platter and spoon sauce over them. Garnish with wedges of lemon and serve with boiled potatoes.
Tips & Glossary
Beets: how to peel and cook beets is a matter of personal preference. You can cut off the tops, peel them with a vegetable peeler and boil them. Another method: leave on about 1" of the tops, wrap them in foil, and bake for 1 hour in a 350 oven. Cool and use rubber gloves, or handle with a paper towel, to prevent hands from turning...well, beet-red. The skins will slip right off. Most cooks say baking- then-peeling is the tastiest way to cook beets.
Ginger: dried ground ginger is far more potent than freshly-grated from the root. Sweet dessert recipes call for ground powder. If you wish to use freshly grated ginger, use 6 times the amount of ground called for in the recipe.
Nutmeg: use small whole nuts and store them, tightly covered, in a dry dark area. Grate what you need using the smallest grating edge or grind in a food processor. What a difference from store bought ground nutmeg!
Wurst: German sausages— more types than you can shake a stick at. Here are several:
Site by BOOM
LitLovers © 2016