Schweineschnitzel

Description
Some people serve this with a fried egg placed on top of the schnitzel. Some people go ahead and squeeze the lemon onto the schnitzel before serving. I prefer to squeeze the lemon juice onto the meat just before I eat it. I prefer to serve with half a lemon, rather than wedges, because it is not as messy when you squeeze it. (Which you would appreciate if you have paper cut)!


 * Preparation Time: less than 10 mins.

Ingredients

 * 4 thin boneless pork chops or veal chops
 * ½ cup oil (I use olive oil)
 * ¾ cup fine bread crumbs
 * 2 eggs
 * salt and pepper
 * 2 lemons

Directions

 * 1) Heat the oil in a large skillet at medium high heat.
 * 2) Place each chop between two sheets of plastic and pound with the smooth side of a meat tenderizer until thin (¼" - ⅜").
 * 3) Beat the two eggs in a bowl that is wide enough to dip the meat into.
 * 4) Spread the bread crumbs onto a plate or flat surface.  Take each cutlet, season with salt and pepper and dip both sides of meat into eggs to coat.
 * 5) Then coat the entire cutlet with the bread crumbs.
 * 6) Place in hot oil and cook on both sides until golden brown.  It only takes about 1–2 minutes per side.
 * 7) Serve each cutlet with half a lemon on the side.