Ingredients:
4 boneless pork cutlets, pounded thin
Salt and pepper
1 cup all-purpose flour
2 eggs, beaten
1 cup breadcrumbs or Panko breadcrumbs
1/4 cup chopped parsley or chives
1/4 cup vegetable oil
Lemon wedges, for serving
Instructions:
Season the pork cutlets with salt and pepper.
Place the flour, beaten eggs, and breadcrumbs in separate shallow dishes.
Mix the parsley or chives into the breadcrumbs.
Dredge each cutlet in flour, shaking off any excess. Dip into the beaten eggs, and then coat in the breadcrumb mixture, pressing to adhere.
Heat the oil in a large skillet over medium-high heat.
Add the Schnitzel and cook until golden brown and cooked through, about 3-4 minutes per side.
Remove the Schnitzel from the skillet and drain on a paper towel-lined plate.
Serve hot with lemon wedges.
