This recipe is very popular in European countries: in Austria it’s called schnitzel, in the US it’s called a cutlet. We cook cutlets with beef and pork, even with fish and chicken. The main thing the fillet/ or loin has to be thin.
It’s a great dish for a weekday dinner, 5-10 minutes to cook if the meat is ready to work with (not frozen)
- Wash and tenderize the meat with meat tenderizer.
- ***Tip from Helen*** Cover the meat with the clear wrap and then use the smooth shaped side of the âhammerâ to tenderize the meat.***
- Season the meat with salt and pepper, cut into medium sized slices 6-7 inch long and 2-4 inch wide. (Or if your meat was cut before then leave as it is)
- Pour the flour in a disposable plate.
- In a separate deep dish beat the egg. (you may add 1 tablespoon of water for it to be beaten better and evenly). Season the egg mix with salt and pepper.
- Run the cutlet through the flour, then egg and then put on a hot frying pan (add the cooking oil just before putting your cutlets to fry).
- Fry the cutlets on each side until golden brown.
- Serve warm with mashed potato, rice or grilled vegetables.
- Helen @Helen's Cooking
|Amount Per Serving||%DV|
|Serving Size 118g|
|Recipe makes 4 servings|
|Calories from Fat 165||61%|
|Total Fat 18.28g||23%|
|Saturated Fat 7.25g||29%|
|Trans Fat 0.0g|
|Total Carbs 4.9g||1%|
|Dietary Fiber 0.3g||1%|