Ingredients:

2 lbs. fresh boneless pork loin

1/2 cup all-purpose flour

Salt, Paprika, Ground Black Pepper for seasoning

3 eggs or egg product equivalent

2 cups plain Fine or Med bread crumbs                                                                   Canola oil & Butter mixture for pan frying

Lemon wedges to serve, A MUST!

Trim the boneless pork loin of excess fat, slice them ½ inch thick. Place slices on cutting board and cover with a lg plastic storage bag and flatten with a mallet or heavy pan to ¼ to 1/8-inch thickness. Season liberally with Salt, Pepper and Paprika. Dredge each piece of meat with the flower, dip it into the egg wash and next the breadcrumbs.

NOTE: If you have a fryer at home you may use it to make the Schnitzels. We have never tried making them in the new popular Air Fryer.

Heat a large skillet over medium heat, add oil & butter, liberally cover bottom of the pan. When the oil is hot, add the cutlets and sauté 3 minutes on each side until browned and crispy.

Remove the cutlets to a cookie sheet with a wire cooling rack. Keep in oven to keep warm if making a lot of them. Otherwise, serve immediately with French Fries and Red Cabbage. Top each Schnitzel with a slice or 2 of lemon.

Enjoy with your favorite German or Austrian White Wine.

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