Shelly's Recipe

WIENER SCHNITZEL

Category: Pork - Chops and Steaks

8 boneless pork chops
Salt & pepper to taste
flour
2 cups Fine breadcrumbs (plain)
1/2 cup freshly grated parmesan cheese
1/2 tsp thyme, onion powder, garlic powder, salt, and paprika
1/4 tsp pepper
4 eggs, beaten
4 tbsp fresh lemon juice
Vegetable or olive oil for deep frying
2 lemons
Parsley sprigs for garnish

Prepare 3 deep plates. Put some flour in one, beaten eggs and lemon juice in another and breadcrumbs along with cheese and seasonings in the third.

Place pork chops between two pieces of plastic wrap and pound thin, about 1/4 inch thickness, with a meat mallet or rolling pin. Season chops with some salt and pepper. Coat the chop with flour first, shake off excess, then dip it in egg covering completely. Lift, let excess egg drip off, and lay it in the breadcrumbs. Coat completely. Shake off excess breadcrumbs.

Place meat on a cookie sheet and refrigerate at least 1 hour to help coating stick to the meat. Put oil in large frying pan 1/2-inch deep and heat over medium high heat. Make sure to heat oil hot enough so the chops or schnitzel sizzles when you put it in. Fry till golden brown. About 3-4 minutes per side. When cooked, place on paper towels to soak fat from schnitzel. Keep warm in the oven at 225. Slice lemons, or cut into wedges and squeeze over Schnitzel before serving.