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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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