Wiener Schnitzel
Instructions:
- 8 pork tenderloin scaloppini, 3 oz. each
- salt and pepper
- 2 cups fl our
- 2 cups milk
- 2 eggs
- 2 cups whipping cream, whipped
- 3 to 4 cups fresh bread crumbs
- 1/4 cup unsalted butter
- vegetable oil for frying
- Season the pork with salt and pepper. Pour fl our into a fl at dish.
- In a second dish, whisk the milk with the eggs and fold in the whipped cream. Put the bread crumbs in a third dish. Dredge each piece of pork in the fl our, tap off any excess fl our, then dip pork into the cream mixture.
- Finally, coat both sides with the bread crumbs. Chill for 30 minutes.
- In a deep frying pan, heat the butter and oil on medium high and pan-fry the cutlets until golden brown.
- Transfer onto a paper towel and pat off any excess cooking oil.
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