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 minutes
- 4 thin boneless pork chops or veal chops
- ½ cup oil (I use olive oil)
- ¾ cup fine breadcrumbs
- 2 eggs
- salt and pepper
- 2 lemons
- Have fun
- Heat the oil in a large skillet at medium high heat.
- Place each chop between two sheets of plastic and pound with the smooth side of a meat tenderizer until thin (¼" - ⅜").
- Beat the two eggs in a bowl that is wide enough to dip the meat into.
- 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.
- Then coat the entire cutlet with the bread crumbs.
- Place in hot oil and cook on both sides until golden brown. It only takes about 1–2 minutes per side.
- Serve each cutlet with half a lemon on the side.
- Now you are done
- I SAID YOU ARE DONE!!!!!
- I SSAAIIDD YYOOUU WWEERREE DDOONNE!!!!!!!!!!!!!!!!!!!!!!