Breaded Pork Cutlets (Pork Schnitzel)

Name: Breaded Pork Cutlets (Pork Schnitzel)
Yield: Serves 4
Cuisine: Europe, Eastern European & German
Ingredients: 7 large, high-quality sandwich bread slices, crusts removed, cut into 3/4-inch cubes (about 4 cups); 1/2 cup, unbleached all-purpose flour; 2 large, eggs; 2 cups plus 1 tablespoon, vegetable oil; 1 , pork tenderloin (1 1/4 pounds), trimmed of fat and silver skin and cut on angle into 4 equal pieces; , Salt and ground black pepper; 1 , lemon, cut into wedges; 2 tablespoon, chopped fresh parsley leaves; 2 tablespoons, capers, rinsed; 1 large, hard-cooked egg, yolk and white separated and passed separately through fine-mesh strainer (optional)

Main Courses
Europe
Eastern European & German
Meat
Pork
Weeknight

Appears in Cook's Illustrated January/February 2009, America's Test Kitchen TV

The hallmark of wiener schnitzel is its light, puffy bread-crumb coating. So why is it typically so soggy and greasy?

SERVES 4

TIME 50 minutes

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