Creator: Bernadine (Schmidt) Messner
- 1 lb. ½ inch thick beef or pork cutlets (buy tenderized or place between 2 wax papers and flatten)
- 2 eggs
- ½ cup water
- 1 tsp. salt
- ¾ tsp. pepper
- 1 ½ cup crumbs
- ¾ cup flour
- ¾ cup butter or margarine
Directions: Dredge the cutlets in flour. Mix the 2 eggs and ½ cup water and beat with the salt and pepper. Dip the cutlets into the egg mixture and roll in the crumbs. (For the crumbs, I use stove top dressing ground finely in my food processor.) Melt the butter or margarine in a large heavy skillet on medium heat for 2 or 3 minutes according to your thickness (per side).
Suggested sides: Spaetzle, sauerkraut with caraway seeds, buttered sweet corn, applesauce, or baked beans.
Bernadine: “You may substitute my schnitzel with chicken, veal, or turkey.”