Page 11 - Black Pepper

German Schnitzel

Ingredients:

2 boneless pork chop ⅓ cup all-purpose flour
1 tablespoon garlic salt ½ teaspoon paprika

1 toothpick Black Pepper oil 3 eggs
2 cups panko bread crumbs Olive oil

Lemon wedges Lemon oil

Instructions
Trim fat from pork and cut into ½ inch-thick cutlets.

On a cutting board, pound cutlets with a meat tenderizer until
they are about ⅛ of an inch thick.

In a medium-sized bowl combine flour, garlic salt, and paprika.

In a second bowl, crack and beat the eggs. Add 1 toothpick of

Black Pepper oil and stir.

Pour your panko bread crumbs into a third bowl for easy
dipping.

Using a fork, dip pork cutlets into each bowl in order—first

covering with the flour mixture, then the egg, and then the

breadcrumbs. For less mess, allow excess egg to drip off

before dipping in the bread crumbs.

Add a layer of olive oil to a large pan and place on medium

heat. Once oil is hot, add breaded cutlets and cook for about 4
minutes on each side. To check for doneness, slice through to

see if juices run clear.

Serve with fresh lemon wedges and a toothpick of Lemon oil

and enjoy!