From the Kitchen of "Chef" Norm

Source (if known): Internet
My notes: I made this December 2011.  To make this successful, you need to pound the meat thin

Pork Schnitzel

4 veal scallops or pork scallops (Note I used boneless pork chops, about 1/2" thick and pounded them down and trimmed the fat off)
wheat flour (I used all purpose flour)
2 eggs
breadcrumbs (unseasoned)
freshly ground  black pepper
a dash of cayenne pepper
oil or clarified butter to fry (I used olive oil with a little butter added)
slices of lemon or lime to garnish

Tenderize the meat with a steak hammer or meat pounder until its nicely thin.
Put the wheat flour on one plate,
scramble the eggs with salt, pepper and cayenne pepper
on a second plate and put the breadcrumbs on a third plate.
Heat oil or clarified butter in a pan.
Now take the cutlet to the wheat flower and press on lightly,
the meat should be covered completely with flour.
Next take the meat to the scrambled eggs
and then coat it with breadcrumbs.
The oil should be hot now, so fry the schnitzel immediatly
until the crust gets a golden color.
(If the oil isnīt hot enough, it will result in a fat soaked Schnitzel.)
Let the breadcrumbed cutlets drain on a paper towel
and serve with slices of lemon or lime
and a side dish to your choice.
(I made it with grilled zucchini and home made spaetzels)