"Schnitzel"
An easier, dare I say "weeknight", alternative to schnitzel.
Ingredients
- 1 1/2 lb boneless "thin-sliced" pork chops
- 3 eggs
- 1 1/2 tablespoons Dijon-honey mustard I like Maille
- 1 2/3 cup flour
- 1 1/2 tablespoons lemon pepper seasoning
- 1 1/2 cup dried bread crumbs
- 1 tablespoon paprika
- 1 teaspoon dried herb mix like Trader Joe's Goddess blend or Herbs de Provence or Lidl's Alpine seasoning
- canola or other oil for frying
- lemon wedges for serving
Instructions
- Heat 1/3 inch oil in a low, wide pan.
- Meanwhile, whisk together the egg and mustard in a shallow bowl. Pour the flour and bread crumbs onto two separate plates or shallow bowls.
- Stir the lemon pepper into the flour and the paprika and dried herbs into the bread crumbs. Line them up: flour, egg then bread crumbs.
- Dredge each piece of pork in the flour then dip into the egg mixture and then dredge in bread crumbs. Make sure the meat is thoroughly coated at each step.
- Fry 2-5 minutes, flipping once, until golden brown and cooked through.
- Drain on paper towel-lined plates. Serve with lemon wedges.