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Wiener Schnitzel (Breaded Pork Cutlets)
1 c Lard; heated in skillet until hot
4 Pork cutlets; (up to 6)
Enough flour to coat cutlets
2 Slightly beaten eggs
1/3 c Milk
1 1/2 c Plain bread crumbs
Dip cutlets into flour. Mix eggs and milk. Dip cutlets into egg-milk
mixture. Carefully coat with bread crumbs, not too heavily. Let stand
for 5 to 10 minutes to seal coating. Deep fry cutlets until browned
on both sides, about 3 or 4 minutes. Turn cutlets several times
during cooking. Do not pierce.
Remove cutlets from lard with tongs and drain over pan for a few
seconds before removing to absorbent paper.
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