Pork Schnitzel

Ingredients

6 boneless top pork chops (1/2 inch thick, 1 1/2 pounds), trimmed

1/2 teaspoon salt

1/3 cup all-purpose flour

1 teaspoon paprika

1/4 cup plain or seasoned bread crumbs

1 egg

1/4 cup milk

3 tablespoons oil

Garnish: Lemon wedges

Directions:

Place chops between 2 sheets of waxed paper. Use a meat hammer to pound the pork cutlets to 1/4-1/8 inch thickness. Sprinkle both sides with salt and pepper.

Set out 3 shallow bowls.

One with a mixture of the flour, and paprika.

The second with the egg and milk whisked together.

The third with a mixture of the bread crumbs (or panko).

Lightly coat cutlets in flour, shaking off excess; dip in egg mixture, then into bread crumbs, pressing crumbs to coat.

Heat oil in large nonstick skillet over medium-high heat. Working in batches, add cutlets to skillet; cook, turning once, until golden brown, about 3 minutes per side. Remove cutlets to warm platter. Garnish with lemon wedges Serve it with mashed a salad, mashed potatoes or noodles.

Tags: pork schnitzel recipe, schnitzel recipe, schnitzel with panko recipe