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Schnitzel (Pork Cutlets - Fried)

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SCHNITZEL (PORK CUTLETS - FRIED)
 Categories: Pork, Main dish, Meats, Famfavorite
      Yield: 4 Servings
 
      1 lb PORK CUTLETS
    1/2 c  FLOUR
      2 ea EGGS, BEATEN
  1 1/4 c  DRY BREAD CRUMBS
      1 ds SALT
      1 ds PEPPER
      1 ea OIL FOR FRYING
 
  POUND CUTLETS AS THIN AS POSIBLE. SPRINKLE WITH SALT AND PEPPER. SET
  UP AN ASSEMBLY LINE WITH FLOUR ON ONE PLATE, EGGS ON ANOTHER AND
  CRUMBS ON A THIRD. COAT EACH CUTLET WITH FLOUR, THEN EGG, THEN BREAD
  CRUMBS. HEAT 1/4" OF OIL IN A LARGE SKILLET OVER MEDIUM HEAT. ADD AS
  MANY CUTLETS AS WILL FIT WITHOUT CROWDING. COOK UNTIL GOLDEN BROWN ON
  EACH SIDE, ABOUT 1 1/2 MINUTES. DRAIN CUTLETS ON PAPER TOWELING. PER
  SERVING / 431 CALORIES, 32 g PROTIEN, 17 g FAT, 324 mg SODIUM, 35 g
  CARB, 185 mg CHOL. VARIATIONS: SCHNITZEL A LA HOLSTIEN ~ TOP EACH
  SCHNITZEL WITH A FRIED EGG. PAPRIKA SCHNITZEL - SAUTE AN ONION AND
  SLICE 2 BELL PEPPERS AND TOP SCHNITZEL. / RAHM SCHNITZEL - POUR ALL
  THE FAT OUT OF THE PAN. ADD 1/2 CUP POUR CREAM AND HEAT GENTLY,
  SCRAPING UP BROWN BITS FROM BOTTOM OF PAN. POUR OVER SCHNITZELS.
 
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