| | Directions | | Heat the oil in a large skillet at medium high heat. Place each chop between two sheets of plastic and pound with the rough side of a meat tenderizer until thin (1/4" - 3/8"). 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 slice, 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 piece with half a lemon on the side. Some people go ahead and squeeze the lemon onto the schnitzel before serving. |
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| Ingredients | | - |  | 4 thin boneless pork chops or veal chops |
| - | | 1/2 cup olive oil) |
| - | | 3/4 cup fine bread crumbs |
| - | | 2 Eggs |
| - | | salt & pepper |
| - | | 2 Lemons |
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