If you have made your way around my Blog, you will see that I love a nice piece of breaded meat (honey chicken nuggets, turkey cutlets).  This one is a purely German version of this lovely manner of cooking, and is one way to make boneless pork chops into something special.

Ingredients

6 thinly sliced boneless pork chops

Salt (1/2 tsp to sprinkle on the raw chops, then some to put on the final breaded schnitzels)

Half cup flour

Zest of one lemon

Half tsp pepper

1 egg

1 tbsp milk

3/4 cup fine bread crumbs (I use Progresso)

1 tbsp fresh parsley

2 tbsp canola oil (possibly need more for a second batch)

2 tbs unsalted butter

The pork chops will be very thin already, but if they are uneven, use a meat mallet or bottom of a pan to flatten them to be the same thickness, laying wax paper over them is helpful to avoid mess and sticking.   Clean and trim the fat, then salt both sides.

Now set up your 3 dipping bowls.  Put the flour in the first shallow bowl (or pie tin) and mix in zest of 1 lemon and a bit of pepper.

Tip:  You can just use lemon pepper seasoning if you don’t have a lemon

In the second bowl pour in the egg beaten with milk.  In the third bowl add bread crumbs and parsley combined.   Dip the pork into the flour and shake off the excess.

Tip:  If you don’t get all the extra flour off, the breading tends to fall off during cooking!

Next dip the pork into the egg, then the bread crumbs – also shaking off the excess.  Start the butter and oil heating on medium-high heat in a large non stick pan, while you complete dipping the chops and placing them on a plate.

When the oil and butter are hot, carefully lay in the the pork.  Do not overcrowd the pan, probably need to cook in two patches.  Cook until browned on the first side, and then brown on the other side and remove to a plate.  Add more butter and oil for the second batch if the pan is dry, they will cook better if there is enough butter and oil.

Trick:  Do not overcook the pork, remember it is very thinly cut.  Overcooked pork is tough and horrible.

Serve hot and taste for seasoning, and it is cooked if the meat is white in the center – I grind a bit more salt on the hot schnitzels right before serving.

Best served with ginger broccoli and apple sauce