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Wiener Schnitzel (7/15/2011)

Wiener Schnitzel


Boneless pork cutlets
salt & pepper to taste
All purpose flour
Fine breadcrumbs (plain)
¼ cup freshly grated parmesan cheese
¼ tsp. Each of Thyme, onion powder, garlic powder and paprika
4 eggs, beaten
vegetable or olive oil for deep frying
2 lemons


Prepare 3 deep plates. Put some flour in one, beaten eggs in another and breadcrumbs along with cheese and seasonings in the third. Season cutlets with salt and pepper. Coat with flour first, shake off excess, then dip it in egg covering completely. Lift, let excess egg drip off, and lay it in the breadcrumbs. Coat completely. Shake off excess breadcrumbs. Place meat on a cookie sheet and refrigerate for 1 hour to help coating stick to the meat. Put oil in large frying pan ½-inch deep and heat over medium heat. Make sure to heat oil hot enough so the cutlets sizzles when you put it in. Fry till Golden brown. When cooked, place on paper towels to soak fat from schnitzel. Slice lemons, or cut into wedges and squeeze over Schnitzel.


 

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