Schnitzel

Schnitzel is just about one of the best, quickest, and easiest dishes around. My version is the traditional, simple variety with a splash of fresh lemon juice on top. If this seems too bland for you, feel free to pick up more flavor by adding in some herbs or spices to the flour and bread crumbs. Any way you do it, it will be great. Plus, pounding out those cutlets releases a lot of aggression at the end of a work day.

Ingredients:

2 Tablespoons canola oil, olive oil or shortening
3 (4-5 ounce) veal cutlets or boneless pork chops
¾ cup flour (superfine if you have it)
2 teaspoons salt, divided
1 teaspoon pepper, divided
1 large egg (or 2 small), well beaten
¾ cup bread crumbs (panko is great here)

Garnish:
Lemon slices
Fresh parsley

Directions: Get out a large skillet and add the oil. Heat the skillet and oil on medium heat.

Put each cutlet or chop between two pieces of wax paper and pound them very thin (oh, about ¼ to ½ inch thick. Lots of people pound them super thin, but I like a little more meat coming through). Using three large, shallow bowls, add the flour, 1 teaspoon salt and ½ teaspoon pepper to the first bowl. Mix well. Add the beaten egg to the second. In the third bowl, mix the breadcrumbs and remaining salt and pepper. Dredge each cutlet into the flour and shake off the excess. Then place it in the egg to coat and then dredge in the breadcrumbs, again shaking off any excess. Fry for about 3 to 6  minutes per side or until golden. Drain on a paper towel lined plate. Serve with lemon slices and parsley.