Jaegerschnitzel

Name: Jaegerschnitzel
Ingredients: 2 to 2 1/2 lb. boneless loin of pork, cut into 1/2-inch cutlets; 3 eggs; 1/2 c. milk; 1 c. bread crumbs; 4 to 6 Tbsp. olive or canola oil, divided; garlic salt to taste; salt to taste; 1 green bell pepper; 1 red bell pepper; 1 yellow bell pepper; 1/2 lb. fresh mushrooms, sliced; 1 large red onion, sliced; 1 tsp. Mrs. Dash's sodium-free flavoring

13 ingredients

4 steps

Ingredients

2 to 2 1/2 lb. boneless loin of pork, cut into 1/2-inch cutlets
3 eggs
1/2 c. milk
1 c. bread crumbs
4 to 6 Tbsp. olive or canola oil, divided
garlic salt to taste
salt to taste
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
1/2 lb. fresh mushrooms, sliced
1 large red onion, sliced
1 tsp. Mrs. Dash's sodium-free flavoring

Directions

1

Using a mallet or meat tenderizer, pound each cutlet until it is 1/4-inch thick.
2

Beat the eggs and combine with the milk.
3

Dip each cutlet into the egg mixture.
4

Coat generously with crumbs.