Main Dishes, Pork Mutton Veal

AMERICAN SCHNITZEL

  • 4-6 medium Pork Cubed Steaks
  • dash Meat tenderizer
  • 1/2 cup White cornmeal
  • 1/2 cup Bisquick
  • 1 package Lipton Golden Onion Recipe Soup Mix
  • dash Garlic powder
  • 1-2 Eggs, beaten
  • 1-2 tablespoons Water, cold
  • Oil

    • Place cubed steaks between two sheets of waxed paper or parchment. Pound to 1/8 inch thickness.

    Beat egg with water in shallow bowl.

    Put oil into electric skillet over medium-high heat to preheat.

    Line a shallow baking pan with enough foil to completely cover the bottom AND have enough to fold over the entire pan when full. This foil cocoon will help keep the meat from drying out, so be sure to leave enough.

    Combine remaining ingredients in large shallow pan.

    Dip each piece of meat (it will begin falling apart from the thinness, let it) into the egg mixture, then lay into shallow pan with dry mixture. Gently coat each piece thoroughly. Move each piece from coating mixture into electric skillet, cooking JUST until breading sets and begins turning golden brown.

    Place each piece onto shallow baking sheet lined with foil, layering the pieces as necessary.

    When all meat has been transferred to baking sheet, fold together the foil to close it over the meat and create a cocoon.

    Place in 325° oven and bake for 30-40 minutes. Serve immediately with barbeque sauce or lemon juice to dip.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Kathleen Helms of Beavercreek, OH. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!