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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Rating:
★★★★★ 1 vote
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

Step-By-Step

1Mix all dry ingredients well in a dish wide enough for easy dredging,set aside.

2Do the same for the for the eggs and milk.

3If using a pork roast,cut into 8 slices.With the steak you want 8 pieces also.

4Pound each with a meat mallet to about 1/8in. thick.

5Heat oil(about 1in. deep)hot enough so when the handle of a wooden utensil is set into oil you see little bubbles.

6Coat meat in egg mixture.Dredge in flour mixture. Repeat these 2 steps again.

7Fry until deep golden in color.

8Remove and drain on a flattened brown paper bag or paper towels.

About this Recipe

Course/Dish: Pork
Hashtag: #maindish