CRISPY PORK SCHNITZEL

This is a delicious way to serve boneless pork chops that will turn out hard and dry.

Serve this with a green salad or a cucumber salad with buttered noodles.

2 (6-oz) boneless pork loin chops, cut in half lengthwise to make 4 pieces

¾ cup all-purpose flour

Sea salt and finely ground black pepper

1 large egg

2 T milk

2 cups plain breadcrumbs

½ t dry English mustard

½ t sweet paprika

½ cup peanut oil

Lemon wedges, for serving

Italian parsley, for garnish

Place one pork chop at a time on a plastic cutting board and cover with plastic wrap.

Pound with a meat mallet to a uniform ¼ in thick.

Repeat with the other 3 chops and set aside.

Preheat oven to 225 degrees F.

In a shallow bowl, add the flour and season with salt and pepper.

In a second shallow bowl, whisk together the egg and milk.

In a third shallow bowl, combine the breadcrumbs, mustard, and paprika.

Dredge each pork chop in flour, turn to coat and tap off excess.

Dip into the egg mixture and finally into the breadcrumb mixture.

Place back on the cutting board while the oil heats.

In a large non-stick skillet, add the oil and heat over medium heat.

Place two of the prepared chops in the skillet and fry for 5 minutes.

Flip over and fry the other side another 2 minutes.

Place on a baking sheet, lined with a rack and keep warm in oven while frying the rest of the chops.

Serve with lemon wedges and garnish with parsley, if desired.

Serves 2 to 4