1 pound pork schnitzel or scallopine
1/4 cup flour
1 egg
1 Tablespoon water
2 cups bread crumbs
1 teaspoon thyme, crumbled
1/2 teaspoon salt
1/4 teaspoon pepper
2 Tablespoons Each of vegetable oil and butter
Gently beat egg with water.
Combine bread crumbs with thyme, salt and pepper.
Dredge each pork slice with flour. Dip into egg. Coat with bread crumbs.
Place on a wire rack, in a single layer. Refrigerate for 30 to 60 minutes.
Heat oil in large frypan over medium high heat. When hot, add butter.
Saute pork slices until golden brown, and cooked through.
Cook in batches, adding more oil and butter if necessary.
Do not crowd meat.
Serve with lemon wedges. 4 - 6 servings.
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