Crispy cutlets with a touch of gingersnap are delish, especially when served with lingonberry preserves or fresh homemade cranberry sauce and Rachael’s Dill and Shallot Potato Salad.
- 1 1/2 cups plain breadcrumbs
- 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
- Lingonberry preserves or cranberry sauce
- Lemon wedges
- Pickle slices or spears
Season the breadcrumbs with a little freshly grated nutmeg and combine them with the ground gingersnap crumbs. The cookie crumbs can be crushed in a sealable plastic bag using a rolling pin, but a food processor is easier and makes the most even crumbs.
Season the cutlets with salt and pepper, then dredge them in the flour, pass them through the eggs and then coat them evenly with the breadcrumb mixture.
Heat a thin layer of oil in large skillet over medium to medium-high heat. Cook the schnitzel for about 3 minutes on each side, then transfer the cutlets to a cooling rack and sprinkle them with a bit more salt.
Serve the schnitzel with lingonberry preserves or cranberry sauce and lemon wedges, pickle slices or spears and potatoes alongside.
This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, go to www.yum-o.org.