Crispy cutlets with a touch of gingersnap are delish, especially when served with lingonberry preserves or fresh homemade cranberry sauce and Rachael’s Dill and Shallot Potato Salad.
- 1 1/2 cups plain breadcrumbs
- Freshly grated nutmeg
- 1/2 cup ground gingersnap crumbs, from a couple of small handfuls of cookies
- 1 1/4 pounds thinly sliced pork tenderloin cutlets or veal cutlets (ask the butcher for large, thin cutlets, then pound them to 1/8-inch thick)
- Salt and pepper
- Flour, for dredging
- 2 large eggs, beaten with a little milk
- 1/2 cup whole milk
- Canola oil, for frying
- Lingonberry preserves or cranberry sauce
- Lemon wedges
- Pickle slices or spears
- Season the breadcrumbs with a little freshly grated nutmeg and combine them with the ground gingersnap crumbs. The cookie crumbs can be crushed in a sealable plastic bag using a rolling pin, but a food processor is easier and makes the most even crumbs.
- Season the cutlets with salt and pepper, then dredge them in the flour, pass them through the eggs and then coat them evenly with the breadcrumb mixture.
- Heat a thin layer of oil in large skillet over medium to medium-high heat. Cook the schnitzel for about 3 minutes on each side, then transfer the cutlets to a cooling rack and sprinkle them with a bit more salt.
- Serve the schnitzel with lingonberry preserves or cranberry sauce and lemon wedges, pickle slices or spears and potatoes alongside.