Schweine Schnitzel

Gently pound the pork with the flat side of a meat tenderizer until the pork is an even 1/4″ thick. If the resulting piece is too large for a serving, cut it in half.

• 4 boneless pork chops (about 4 oz each)
• 1/2 c flour
• 1 tsp Lawry’s Seasoned Salt or Diamond Kosher salt
• 1/4 tsp black pepper
• 1 egg
• 2 T milk
• 1 c panko bread crumbs
• 1 tsp paprika
• 2 T olive oil
• 2 T butter
• Lemon wedges (optional)

Put the flour in a dish and add the salt and pepper. Whisk the egg with the milk in another dish. Put the panko and paprika in a third dish and mix. Lightly dredge each piece of pork in flour, then in the egg and finally in the bread crumbs, pressing the bread crumbs onto the pork gently so they have a nice even coating.

Lay the breaded pork cutlets in a single layer on a plate lined with parchment or on a wire rack and refrigerate, uncovered, for 10 to 12 minutes to allow the coating to dry out a little and adhere to the pork.

Heat oil and butter in large nonstick skillet over medium-high heat. Gently lay the cutlets into the pan and cook until golden brown and crispy, about 3 minutes per side. Remove to paper towels to drain. Garnish with lemon wedges before serving.