Weiner Schnitzel – Cindy Leishman
1 ½ pounds pork scallops divided by 4 and pounded thin as for scaloppini
½ c. flour
3 large eggs, lightly beaten
1 c. fine bread crumbs
salt and freshly ground black pepper
3 T. sunflower or canola oil
3 T. Butter
1 lemon
Place flour, eggs, and bread crumbs in 3 individual shallow dishes. Season cutlets with salt and pepper. Dredge in flour. Shake off excess, dredge through egg and last in bread crumbs.
Heat the oil in large skillet, add butter and heat until foam subsides. Add 1 Schnitzel at a time to pan, brown from both sides about 2-3 minutes. Transfer to plate line with paper towels and place in 250 degree to keep warm. Repeat with other Scnhitzel. Serve with lemon wedge.