Schnitzel with Lemon

Schnitzel is not much more than thin pork cutlets, breaded in some seasoned bread crumbs and sauteed in some olive oil. But it sure it delicious and a fast dinner.


Schnitzel with Lemon

6 thin cut pork cutlets, with or without a bone
1 c flour
2 eggs
1 c plain bread crumbs
salt and pepper
1 lemon cut into wedges
Olive oil to cook with


In one large bowl, place the flour and spinkle with salt and pepper. In a different bowl, crack and whisk eggs till frothy and add about 1 TSP water and whisk again. In yet another bowl, add the bread crumbs and sprinkle with salt and pepper. This is called a dredging station. Take each pork chop and first dip in the flour, shaking off excess. Then dip in egg, shaking off excess. Lastly, dip in bread crumbs and set onto a clean plate.

Do this to all pork chops and let set up for about 10 minutes. Heat up about 2 TBSP of olive oil in a large skillet over medium heat. Cook pork chops when heat is about 350 for 2 minutes per side. Drain on paper towels and serve with lemon wedges.