INGREDIENTS:

= 1 lb. (450 g) boneless pork chops (thinly cut – about ½-inch thick)

= 1 egg

= 1/3 cup all-purpose flour

= 2/3 cup (100 g) plain bread crumbs

= 1 teaspoon dried parsley leaves  

= ½ teaspoon Chili pepper (ground)

= 2 lemons

= 1 Tablespoon Canola oil (or any other neutral oil)

= Fresh Parsley – chopped

= Salt, freshly ground black pepper

COOKING:

1. Wash your pork chops and dry with paper towels. On the cutting board: place each pork chop in a clean plastic bag to save your walls and cabinets from splatter. Pound your pork chops with a meat mallet until they are about 1/4 -inch thick.

2. Lay out your dipping bowls and plates:

Wisk an egg in one bowl.

Juice a lemon into the second bowl.

Combine flour, salt, chili pepper, and black pepper in a shallow plate.

Combine bread crumbs with dried parsley in a shallow plate.

3. Heat oil in a large non-stick pan. There should be enough oil for your pork chops to “swim” in it.

4. While your pan is getting hot, dip your pork into lemon juice; then into flour, coating all sides; then dip the pork into the bitten egg, coating all sides. Next coat the pork with bread crumbs mixture on all sides and gently shake off any excess coating.

5. Immediately fry your pork in the hot pan. The oil should be about 330℉ (a candy thermometer could be useful). Make sure your coated pork pieces do not sit for a long time before frying or the Schnitzel won’t be crispy.

6. Cook your pork chops for about 2-3 minutes on each side. When your Schnitzel is cooked through – cut it and the juices should run clear.

Remove your Schnitzel from the frying pan and place it on a plate covered with paper towels to drain the excess oil.

Serve with lemon wedges and chopped parsley.