German Schnitzel

Schnitzel is a traditional German dish where meat is pounded out thin, breaded , and fried. Use this same method for pork schnitzel, veal schnitzel (weiner schnitzel), or chicken schnitzel.

Prep Time: 10 minutes  Cook Time:  10 minutes  Total Time:  20 minutes

4 boneless pork or veal chops
1 tsp salt
1/2 tsp black pepper
1 cup all-purpose flour
2 large eggs
1 Tbsp lemon juice
1 cup plain bread crumbs
vegetable oil for frying
lemon slices for garnish

1.  Trim meat of any unwanted fat.  Lay the pork or veal chops out on a countertop between two layers of plastic wrap.  Pound out chops until 1/4 inch thick.  Season with salt and pepper.

2.  Spread flour out into a shallow dish.  In another shallow dish, whisk eggs together with lemon juice.  In a third shallow dish, spread out bread crumbs.

3.  Pour about 1/4 inch of begetable oil into a large deep skillet.  Bring oil to 350 degrees.

4.  Dredge chops into flour to coat, then immediately dip into eggs to ceat, followed by bread crumbs to coat.

5.  Place chops into the hot oil and fry 3 to 4 minutes.  Work in batches if needed based on size of pan.  Chops shouldn't be crowded.

6.  Gently flip over and cook for an additional 3 to 4 minutes on the other side until chop reaches a minumum internal temperature of 145 F and is browned and crisp.

7.  Serve hot with lemon slices.