Pork Schnitzel

By MarieR

Ingredients

• 6 Thin boneless center-cut pork chops (about 1 1/4 pound)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup all-purpose flour
• 1 large egg (beaten with 1/4 cup water)
• 2/3 cup plain dry bread crumbs (Panko is better)
• 1/2 package medium egg noodles
• 4 tablespoons unsalted butter
• Chopped fresh parsley for garnish optional

Details

Servings 1

Preparation

Step 1

MAKES 6 servings PREP 10 minutes, COOK 8 minutes--careful, easy to get too browned-burnt.
1. Place one pork chop between two sheets of waxed paper and pound to 1/4-inch thickness. Repeat with all chops.
2. Bring a large pot of lightly salted water to boiling. Season pork chops on both sides with salt and pepper. Spread flour on a dinner plate. Place egg mixture in a shallow dish or pie plate. Place bread crumbs on a third plate.
3. Add noodles to boiling water and cook 7 minutes. Meanwhile, melt 2 tablespoons of the butter in a large nonstick skillet over medium heat. Coat a pork chop with flour, dip in egg mixture, then coat with bread crumbs. Repeat with all chops.
4. Cook 3 pork chops in skillet for 2 minutes. Flip and cook an additional 1 to 2 minutes. Transfer to a platter;
add remaining 2 tablespoons butter to skillet. Repeat cooking with remaining 3 chops.
5. Drain noodles; place on platter with cutlets and sprinkle with parsley.
Serve immediately.