Schnitzel

Serves 6

6 pork chops
flour to cover a plate
bread crumbs to cover a plate
2 eggs
2 tablespoons parmesan cheese
oil
lemons, cut into thin slices

Directions: Pound the pork chops to about 1/2 inch thin. Then crack 2 eggs into a bowl and whisk to combine.

Cover 1 plate with flour and another with bread crumbs and parmesan.

Take each pork chop and dunk both sides into the flour and shake off the excess. Then dunk each pork chop in the eggs and let the excess drain off. Then coat each pork chop in the bread crumbs thoroughly.

Put a large frying pan over medium-high heat and add oil. Swirl to coat.

Add the pork chops and fry the first side until golden brown. Then repeat with the other side. Then fry each side again to cook through.

Traditionally served with peas, carrots, and homemade french fries.

Garnish with the lemon slice.