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Schnitzel (Pan-Fried Cutlets)
Book Information
The Heritage Cookbook
Page: 597
Ingredients
All-Purpose Flour or Rice Flour and Potato Starch
Breadcrumbs or Pork Rinds
Dried Parsley
Egg
Lard, Tallow, Coconut Oil, or Avocado Oil
Lemon
Pork or Veal Chop, Loin, or Tenderloin
Spaetzle (Soft Egg Noodles) (page 267)
Tags
Pork