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WEINERSCHNITZEL AND NOODLES

Source of Recipe

Just Jeanne


Recipe Introduction

"Trust yourself. Create the kind of self that you will be happy to live with all your life. Make the most of yourself by fanning the tiny, inner sparks of possibility into flames of achievement." ~Foster C. McClellan~

Recipe Link: home.earthlink.net/~maackjeanne/index.html

List of Ingredients

4 (6 ounce) boneless pork cutlets
salt and ground pepper to taste
whole wheat pastry flour for dredging
1 large egg, beaten
1 tablespoon water
1 cup fresh whole-wheat bread crumbs
4 tablespoons extra virgin olive oil
1 tablespoon capers
lemon wedges
1 pound whole-wheat noodles
2 tablespoons butter or margarine, melted


Recipe

Place the cutlets between two sheets of plastic wrap and pound with a
meat mallet until 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 your fingertips, press the
cutlets on each side so that the breadcrumbs will adhere well to the
meat. Transfer them to a wire rack. Refrigerate for one or two hours.
This will help the breading to adhere to the cutlets when they are being
cooked. Heat the extra virgin olive in a large non-stick skillet and,
when it is hot sauté the cutlets on medium heat in it until they are
golden brown on both sides. When done, drain on a plate covered with
paper toweling to remove any excess fats. Meanwhile, cook the
whole-wheat noodles in water with a little salt until tender. Drain in
a colander. Put the hot noodles back into the pot and toss with melted
butter or margarine. Transfer to a serving platter. Arrange the
cutlets on top of the hot noodles and garnish with the capers and lemon
wedges. Serve immediately. Serves four.