I'm snacking now on the last schnitzel from tonight's dinner. It was going to be tomorrow's snack, but ... well, I'm not willing to wait.
This was pork, thinly sliced and then rolled even more thinly. I followed Melissa Clark's instructions from @heidih's link. I now see what is meant by swirling the pan to get oil rolling over the cutlet. It works well and easily. I even got some air pockets!
The flavors were great. I had a few patches where the coating separated and fell off, but not many. I would have liked a fluffier, crisper, more golden coating. Panko crumbs might have helped, but I only had bread crumbs. I think the oil was a bit too hot, because the coating was slightly too brown after the first two cutlets.
The photo collage shows the finished platter (color is washed out, sorry), an individual schnitzel (color is more true) and the money shot. The presentation wasn't beautiful - a sauce would have helped - but tonight's circumstances didn't allow that extra step.
What's interesting to me, as I munch the last schnitzel, is how it seems *more* moist and tender as it cools. No wonder heidih enjoyed sneaking the darned things out in the night!
