Schnitzel Dinner

Nothing beats a warm, crispy schnitzel dinner after a long day—each golden cutlet perfectly breaded and fried to crunchy perfection. Paired with a generous serving of homemade home fries, crispy on the outside and soft inside, this meal wraps you in comforting, hearty flavors that feel like a cozy hug on a plate. If it was only that simple. In the past, lots of my schnitzel ended stuck to the bottom of the pan, make sure you use enough oil and heat on high, then when the schnitzel is popping turn it down some. Of course, the best way to achieve schnitzel perfection is deep frying.

Ingredients:

.65 pounds pork tenderloin cutlet (I had six cutlets which were cut very thin.)

1 egg

15 oz can of Hill Country Fare hot and spicy breadcrumbs (don't use panko).

oil; enough to coat the bottom of the skillet you are using and for the cutlets to float.

Adam's Reserve House All Purpose Rub; sprinkled over the raw cutlets.

Steps:

1. If cutlets are thick, beat with a tenderizer or use the back of a knife to tenderize the meat.

2. Heat oil on high in skillet.

3. While oil is heating, create two dipping bowls. One bowl for the raw scrambled egg and the other bowl for breadcrumbs.

4. Dip the cutlet in the egg scramble, then in breadcrumbs and drop into hot oil in the pan. Repeat this with the other cutlets. Fry on both sides until brown and crispy, a puffy schnitzel crust that is slightly separated from the meat indicates good frying results.

I have paired the schnitzel with home fries green beans and a salad...........Guten Appetit