September 9: National Wiener Schnitzel Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Julie's Wiener Schnitzel
Categories: Pork, Breads
Yield: 5 Servings

6 lg Thick pork lionchops
6 lg Eggs; beaten
4 c Cracker crumbs; unseasoned
1 c Clairfied butter
2 c White flour
1 ts Garlic powder
1 ts Salt
1 ts Fresh ground black pepper
1/4 c (and a tad more) water

Buy nice thick pork lion chops, pound down and rinse.
Paper towel dry and then season with garlic powder, salt
and pepper.

Dip each pork chop and dust in flour on both sides. Next
dip in egg wash (six eggs beaten) no milk/ or water in
the eggs please.

Dip in bread crumbs or cracker crumbs (un-seasoned)then
dip again in egg wash again and dip again in bread
crumbs. (Making sure to double dip each chop in bread or
cracker crumbs).

Next fry in clarified butter and real butter until
golden.

When all is fried. Drain some of the butter out of the
pan and add the (1/4 cup water and a tad more) to the
bottom of the pan. Cover pan and put on simmer for 1
hour & 10 minutes. Serve with lemon wedges and a side of
hot german potato salad.

By Juliann Esquivel

RECIPE FROM: https://www.justapinch.com

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