Quoting Bill Swisher to Michael Loo <=-
Still smells close enough that I've got this wild urge for pulled
pork.
When we had our big fire near here a few years ago Roslind didn't
want barbecue, grilled meat or even bacon for months!
Pork things with capers:
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Schweineschnitzel
Categories: German, Pork
Yield: 4 Servings
4 (6-ounce) pork cutlets
Salt and fresh ground pepper
Flour for dredging
1 Egg
1 ts Water
1 c Fresh bread crumbs
4 tb Butter or margarine
1 tb Capers
Lemon wedges
Pound the cutlets until thin. Sprinkle lightly on both sides with
salt and pepper. Dredge them lightly but thoroughly in flour.
Beat the egg lightly with the water and dip the floured cutlets in
the mixture; coat with crumbs. Using the side of a kitchen knife,
tap the cutlets lightly so the crumbs will adhere well to the
meat. Transfer them to a wire rack. Refrigerate for one or two
hours. This will help the breading adhere to the cutlets when
they are being cooked.
Heat the butter in a large skillet and, when it is hot but not
brown or smoking, saute the cutlets in it until they are golden
brown on both sides.
Arrange the cutlets on a heated serving platter and garnish with
the capers and lemon wedges. Serve immediately.
From: The Evening Sun: October 31, 1990]
Posted by: Fred Peters.
MMMMM
Cheers
Jim
... BBQ Sauce is too often cheap, smoke-flavored corn syrup.
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