Breaded Pork Cutlets (Pork Schnitzel)
Appears in Cook's Illustrated January/February 2009, America's Test Kitchen TV
WHY THIS RECIPE WORKS
While classic Wiener schnitzel features a thin, tender veal cutlet coated in ultrafine bread crumbs and then fried until puffy and golden brown, many recipes—to avoid the toughness and high price of veal—substitute pork. But too often these...