Pork Schnitzel Vienna Style (Schweineschnitzel Wiener Art) - cooking recipe

Ingredients

400 g pork cutlets (trimmed of fat)
2 eggs
30 ml olive oil
30 g powdered thyme
30 g fresh chives
60 g unsalted butter
15 g salt
15 g black pepper
30 g whole wheat flour
breadcrumbs
4 lemon wedges

Preparation

Mix eggs and olive oil in a flat bottomed dish until well blended.
Pound chops as thinly as possible. Mix Salt, Pepper, and Wheat Flour and rub chops with the mixture.
Add remaining Salt/Pepper/Wheat Flour mixture to a bowl and pour in breadcrumbs and thyme. Shake the bowl to mix.
Add butter to a frying pan and melt on high heat. Reduce heat to low.
Dip chops one at a time in the Egg/Olive Oil mixture, transferring them first to the Breadcrumb/Spices bowl to be covered and then to the frying pan.
Fry on low heat 15 minutes a side (golden brown).
Garnish with Fresh Chives (chopped) and Lemon Wedges and serve with whichever side dishes you choose (Spaetzle, Boiled Potatoes, or Egg Noodles are good, German sides).