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Schnitzel

4 boneless pork chops or thin veal cutlets salt and freshly ground black pepper 1/2 cup all-purpose flour combined with 1 teaspoon salt 2 large eggs, lightly beaten 3/4 cup plain breadcrumbs Oil for frying

1 Place the pork chops between two sheets of plastic wrap and pound them until just 1/4 inch thick with the flat side of a meat tenderizer. Lightly season both sides with salt and freshly ground black pepper.

2 Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dip the chops in the flour, the egg, and the breadcrumbs, coating both sides and all edges at each stage. Be careful not to press the breadcrumbs into the meat. Gently shake off the excess crumbs. Fry immediately to keep crispy.

3 Fry the schnitzels in 1 ½ inches of oil at about 330 °F for 2-3 minutes on both sides until a deep golden brown. Drain on paper towels.

4 Serve with slices of fresh lemon and parsley sprigs or with your choice of sauce.

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