SCHNITZEL

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Directions

• Pound the pork chops between two sheets of plastic wrap with the flat side of a meat tenderizer until they’re 1/4 inch thick. Season both sides of the chops lightly with salt and pepper.
• In a shallow bowl, lightly beat the eggs. Divide the Parmesan cheese between two bowls so that you can dip the chops dry, wet, and dry.
• Dip a chop in the first bowl of Parmesan, then in the eggs, and finally in the second bowl of Parmesan, coating both sides and all edges. Repeat with the rest of the chops.
• In a large cast-iron skillet, heat the oil to about 165°C/330°F. When the oil is hot, add the schnitzel two at a time and cook for 2 to 3 minutes per side, or until deep golden brown. Transfer the schnitzel to a plate lined with paper towels for a few minutes. Before making the second batch, add more oil as needed to keep the skillet at about 18 inch of oil. Serve the schnitzel immediately with lemon wedges and parsley on the side.
• Refrigerate leftovers in an airtight container for up to 3 days. Reheat for 5 minutes on a rimmed baking sheet in a preheated 180°C/350°F oven, or until warmed through.
• Recipe Notes
  Ask your butcher to tenderize and pound the chops thin so that all you have to do is dip them in the breading and fry them for a tasty dinner!