Wiener Schnitzel (Breaded Pork Cutlets)
1 cup lard, heated in skillet until hot 4-6 pork cutlets enough flour to coat cutlets 2 slightly
beaten eggs
1/3 cup milk 1 1/2 cup plain bread crumbs
Dip cutlets into flour. Mix eggs and milk. Dip cutlets into egg-milk mixture. Carefully coat with
bread crumbs, not too heavily. Let stand for 5 to 10 minutes to seal coating. Deep fry cutlets until
browned on both sides, about 3 or 4 minutes. Turn cutlets several times during cooking. Do not
pierce. Remove cutlets from lard with tongs and drain over pan for a few seconds before removing to
absorbent paper. Sunday_Dinner
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