Schnitzel

One of the questions I hear a lot is, "What is Schnitzel"?

Schnitzel is boneless meat, pounded thin, coated in breadcrumbs and fried.

If you can afford it, the best Schnitzel is made from veal; however, it's lesser cousin, the pork chop works just fine.

Ingredients:

Thin cut pork chop
Salt and Pepper for tasting
Egg
Breadcrumbs
Oil

Directions:

Pound your pork chops really thin
Break the egg onto a plate or coating tray
Add salt and pepper for flavor
Pour breadcrumbs onto a separate plate

In a deep frying pan, heat oil (about 1 to 2 inches - you want enough to cover the pork chops).

Coat one pork chop at the time at first with the egg and then with breadcrumbs.

Once your oil is nice and hot, carefully place the pork chop in it.  Let it fry for 5 minutes on each side (until fully cooked).

Once your pork chops are fully cook, place them on a paper towel to get rid of the excess oil.

You can fix whatever side dish you like with it.  Spätzle are really great as a side dish.