This classic Austrian specialty usually uses veal, but thin cutlets of pork are less costly and equally delicious.
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2 to 3 servings
- 250-g thin pork or veal cutlets , or turkey or chicken cutlets
- 4 cups seasoned croutons , about a 170-g box
- 2 eggs
- 1/4 cup milk
- 2 tbsp vegetable oil
- 2 tbsp butter
- Place cutlets between pieces of plastic wrap. With a meat mallet or bottom of a saucepan, lightly pound cutlets to even out thickness. They should be about 1/8 inch (0.3 cm) thick. Whirl croutons in a food processor to form fine crumbs. Turn into a pie plate. In a wide shallow dish, whisk eggs with milk. Dip cutlets into egg mixture, coating evenly. Then place cutlets in crumbs. Lightly press crumbs into meat. For a thicker coating, repeat procedure. For a crispier coating, place cutlets on a rack to dry for 10 minutes.
- Heat 1 tablespoon (15 mL) each of oil and butter in a large frying pan set over medium heat. Add 2 cutlets and sauté until golden, from 4 to 5 minutes per side. Remove to a heated plate. Repeat with remaining cutlets, adding more oil and butter, as needed.
Nutrition (per serving)
- 26 g,
- 31.4 g,
- 23.1 g,
- 2.4 g,
- 719 mg.