Had a rough day? Work stressing you out? Kids driving you nuts? You should try making Schnitzel! You can beat the tar out of it and still have a delicious dinner. Instead of using a meat mallet, I take my biggest rolling-pin and beat the stress of the day away! Schnitzel is traditionally a thin, pan fried cutlet of veal but in this case, I used pork which is used pretty frequently nowadays.
If you have never tried Wiener Schnitzel you really should! I used Sarah Moulton’s recipe and I can say with confidence that if you like fried pork chops, you will like this Wiener Schnitzel.The lemon is absolutely essential to making this really taste awesome so be sure to save a wedge to squeeze over the finished product. I served my schnitzel with warm German Potato salad. Keep an eye out, because I will be posting that recipe next!
Enjoy!

Wiener Schnitzel

Ingredients
•4 pork chops pounded thin
•1/2 cup flour
•3 large eggs, lightly beaten
•1 cup fine dry bread crumbs
•Salt and freshly ground black pepper
•3 tablespoons sunflower or canola oil
•3 tablespoons butter
•1 lemon

Directions
Place flour, eggs, and bread crumbs in 3 individual shallow dishes. Season cutlets with salt and pepper. Dredge in flour, shake of excess, dredge through egg, and last in bread crumbs.

Heat the oil in large skillet, add butter, and heat until foam subsides. Add 1 Schnitzel at a time to pan, brown from both sides about 2 to 3 minutes. Transfer to plate lined with paper towels and place in 250 degree F oven to keep warm. Repeat with other Schnitzel. Serve with lemon wedges