Aired November 16, 2010
Freshly grated nutmeg
1/2 cup ground gingersnap crumbs, from a couple of small handfuls of cookies
1 1/4 pounds thinly sliced pork tenderloin cutlets or veal cutlets (ask the butcher for large, thin cutlets then pound them to 1/8-inch thick)
Salt and pepper
Flour, for dredging
2 large eggs, beaten with a little milk
1/2 cup whole milk
Canola oil, for frying
Season breadcrumbs with a little freshly grated nutmeg and combine with ground gingersnap crumbs. Cookie crumbs can be crushed in plastic baggie using a rolling pin but a food processor makes the easiest and most even crumbs.
Season meat with salt and pepper then dredge in flour, pass through the eggs, then coat evenly with the breadcrumb mixture.
Heat a thin layer of oil in large skillet over medium to medium-high heat. Cook schnitzel about 3 minutes on each side then transfer to cooling rack and sprinkle with a bit more salt.
Serve with lingonberry or cranberry sauce and lemon wedges, potatoes and pickle slices or spears and Dill and Shallot Potato Salad alongside.