Good Eating Monday: Easy Pork Schnitzel
Or, as I like to call it, "Cheater Schnitzel." What Schnitzel is traditionally is just a pan-fried veal or pork cutlet. In the 19th century, when the recipe first appeared, Wiener Schnitzel was exclusively veal, but gradually, over time & economics, the term has evolved to include both veal or pork. Proper Schnitzel a cutlet pounded out thin (or thinner), dipped in flour seasoned with salt & pepper, then beaten egg & bread crumbs and finally pan-fried to a crispy brown, usually served with lemon wedges. What I make is entirely non-traditional--by it's super fast and--best of all--doesn't involve any pounding! I read one lady's blog where she was pounding her regular pork cutlets with a pan and bash her fingers. Forget that. I never pound meat. Instead---I buy a tray or pork scallopini, which comes perfectly thin-cut. (In this case, it's a cut-of-meat, though Scallopini with a big "S" can also be a term for method of servin...