Schnitzel (pork, chicken breast, turkey, veal or chicken thighs)
Ingredients
- 6 boneless top pork loin chops, 6 boneless, skinless chicken breasts, 6 turkey breast slices,6 boneless,
- skinless chicken thighs or 6 slices veal
- 1/2 teaspoon salt
- 1/3 cup all-purpose flour
- 1/3 cup dried bread crumbs
- 2 eggs
- ½ cup vegetable oil
- Salt and pepper to taste
Preparation
- Place meat between 2 sheets of waxed paper. With meat mallet or rolling pin, pound to 1/8-inch thick.
- Add salt and pepper to flour.
- Measure flour and bread crumbs onto separate sheets of waxed paper.
- Whisk eggs in bowl.
- Lightly coat cutlets in flour, shaking off excess; dip in egg mixture, then into bread crumbs, pressing crumbs to coat.
- Heat oil in large nonstick skillet over medium-high heat.
- Working in batches, add meat to skillet; cook, turning once, until golden brown, about 3 minutes per side.
- Remove cutlets to warm platter.
- Serve immediately.
- Top with melted butter and lemon and chopped parsley for color