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Schnitzel is a tasty dish popular made with pork, veal or other cutlet and popular particularly in Germany and Austria.

Serves 2

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2 cutlets (veal, pork or chicken)
2 eggs, beat gentley with water (below)
1 tablespoon water
1/2 cup all purpose flour
1/2 cup panko bread crumbs
Salt and Pepper
4 sprigs of fresh thyme
1 cup vegetable oil
2 ounces unsalted butter


Set up a 3 separate plates for breading for the cutlets. One plate or small bowl for the egg wash, 1 plate for the flour and the final plate for panko crumbs.

Pound cutlets to 1/4″ thickness between 2 clear flexible cutting board mats or between 2 gallon sized zip lock bags.
Place cutlets on a plate and place the plate in the refrigerator for 30 minutes to dry the cutlets some. Drying the cutlets as above helps the breading stick to the cutlets.

Heat the oil in a medium saucepan over medium/high heat. Place cutlets in the pan when the oil is hot. Heat until the cutlets brown on the underside in approximately 5 minutes. Turn the cutlets and add the butter to the pan. Complete the saute' of the cutlets as needed for approximately 5 additional minutes. When the cutlets are cooked through, drain the cutlets on paper towel.

Serve cutlets with a few sprigs of fresh thyme on top and a lemon slice! Enjoy…

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Mike Wendland

Published on 2016-12-31

Mike Wendland is an Emmy award-winning journalist, traveler, and producer of RV Podcast, the RV Lifestyle travel blog, and the RV Lifestyle Channel on YouTube. Mike, traveling with his wife Jennifer and their Norwegian Elkhound, Bo, has vast experience and a great passion for exploring North America, previously working as a long-time NBC-TV News Channel Technology Correspondent and now sharing his love for the RV lifestyle with millions. Mike is not only an adept RV life enthusiast but also a skillful storyteller, bringing to his channels stories from the road that perfectly capture the magic and hardships of this lifestyle.

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