Weiner Schnitzel

I love this because it's good and very easy to makes. It also gives me the feeling that I am showing off the little german roots that I have. It has been brought to my attention that Weiner Schnitzel is made with Veal as this recipe also can be. I just have a HUGE preference for pork Thank you. Enjoy. Moo Moo or Oink Oink. :)

• Ready In: 10 mins
• Serves: 4-6
• Yields: 8 wiener scnitzels

Ingredients

• 1  lb  bonless  pork cutlet, pounded to less than 1/4 thick
•  salt
•  pepper
• 1⁄2 cup all-purpose flour
• 2  large eggs
• 1  tablespoon milk
• 2  cups  fresh breadcrumbs
• 3  tablespoons  vegetable oil
•  lemon wedge

Directions

1. Pat the pork cutlets dry with paper towels.
2. Season them with salt and pepper.
3. Set up a standard breading procedure in 3 shallow bowls or pie plates. Put flour in 1, eggs and milk in another, and bread crumbs in the last.
4. Beat the eggs and milk together.
5. Dredge each of the pork cutlets first in flour, then egg wash and then the bread crumbs.
6. Transfer the coated cutlets to a platter.
7. Heat a large straight sided skillet, add vegetable oil over medium-high heat.
8. Carefully, transfer the coated cutlets into the hot oil to fry.
9. Since they are so thin, the pork will cook very quickly, about 2 minutes per side.
10. Drain the cutlets on a paper towel lined plate.
11. Serve with lemon wedges.