Snitzle

Brenda Brown

By
@Catnails

In Germany they use Veal,as they do not have enough pasture space to sustain full grown animals.I won't eat it.I use an inexspensive pork roast or pork steaks.These are usually covered with a gravy-called Yager or Viener(posted seperately)


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Comments:

Serves:

8

Prep:

30 Min

Cook:

15 Min

Ingredients

2 lb
pork steak or pork roast
3/4 c
flour
3/4 c
cornmeal
2 tsp
cracked black pepper
2 tsp
salt
1 Tbsp
crushed parsley flakes
1/2 tsp
garlic powder
2
eggs
1/4 c
milk
oil for frying

Directions Step-By-Step

1
Mix all dry ingredients well in a dish wide enough for easy dredging,set aside.
2
Do the same for the for the eggs and milk.
3
If using a pork roast,cut into 8 slices.With the steak you want 8 pieces also.
4
Pound each with a meat mallet to about 1/8in. thick.
5
Heat oil(about 1in. deep)hot enough so when the handle of a wooden utensil is set into oil you see little bubbles.
6
Coat meat in egg mixture.Dredge in flour mixture. Repeat these 2 steps again.
7
Fry until deep golden in color.
8
Remove and drain on a flattened brown paper bag or paper towels.

About this Recipe

Course/Dish: Pork
Hashtag: #maindish