We all love to eat pork schnitzel and I cook them as often as we can eat meat. The only meat eater in the house is me and my 3 companions only eats once in a while. Joe, was stationed in Germany for couple of years during his service and pork schnitzel is one of his favorite.
It's really easy to cook it and if you have 30 minutes or less to spare then you are ready for dinner. My rice was cooked ahead and and I suateed a bag of sweet snap peas stir-fry with 2 teaspoon light butter and sprinkled with salt and pepper to taste.
6 boneless top pork loin chops (1/2 inch thick, 1 1/2 pounds), trimmed
1/2 teaspoon salt
1/3 cup all-purpose flour
1/4 cup dried bread crumbs
1/4 cup milk
3 tablespoons oil
Place chops between 2 sheets of waxed paper. With meat mallet or rolling pin, pound to 1/8-inch thick. Sprinkle both sides with salt.
Measure flour and bread crumbs onto separate sheets of waxed paper. Whisk together egg and milk in bowl. Lightly coat cutlets in flour, shaking off excess; dip in egg mixture, then into bread crumbs, pressing crumbs to coat.
Heat oil in large nonstick skillet over medium-high heat. Working in batches, add cutlets to skillet; cook, turning once, until golden brown, about 3 minutes per side. Remove cutlets to warm platter. Serve immediately
Recipe used: Was taken from the Food Network ,courtesy of Family Circle Magazine