Lemon and Thyme Pork Schnitzel

 3-6 pork cutlets (pounded thin between 2 parchment paper using a rolling pin or meat mallet)

flour

salt and pepper

paprika

1 egg 

water

breadcrumbs

 lemon zest

thyme

Prepare pork cutlet by pounding them thinner.  Set up 3 dipping stations in 3 separate containers- Flour, Egg, Breading.

1st Flour- flour, salt, pepper and paprika

2nd Egg- 1 egg, little bit of water, salt and pepper

3rd Breading- flour, breadcrumbs, lemon zest, thyme (more than less)

Heat 1/2 inch of oil in an iron skillet to 350 degrees on the stove top.  Using tongs dip each pork cutlet into all 3 stations and then into the hot oil.  Don't crowd pan.  Rest on a rack and top with a squeeze of lemon juice.  

Serve with mashed potatoes, pasta or potato dumplings