This was yummy, but it is not a light meal. Lots of oil involved for frying, but once in a blue moon it’s worth it. There are so few ingredients, and it fries up in no time. This was from the May 2010 Food and Wine, and it’s a Wolfgang Puck recipe. I think it’s safe to say he’s a trusted name for schnitzel.

I don’t have any plated photos, you have to get this served and eaten so fast! It’s best hot right out of the oil, sitting at all just doesn’t work.

Pork Schnitzel (from the May 2010 Food and Wine)
Serves 4

Canola oil for frying
Salt and freshly ground pepper
1 cup all-purpose flour
2 large eggs beaten with 2 tablespoons of water
2 cups panko (Japanese bread crumbs)
Four 4-ounce boneless pork chops, butterflied and pounded 1/3 inch thick, or eight 2-ounce pork cutlets, lightly pounded
1 cup flat-leaf parsley, patted thoroughly dry

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