Pork Schnitzel - cooking recipe

Ingredients

4 medium boneless pork loin chops, fat removed
1 cup unbleached all-purpose flour
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (to taste)
1/4 teaspoon black pepper (to taste)
1/8 teaspoon sea salt (to taste)
2 large eggs
1/4 cup half-and-half
1 1/2 cups breadcrumbs
2 tablespoons clarified butter
2 tablespoons extra virgin olive oil
1 tablespoon parsley, chopped for garnish
4 lemon wedges

Preparation

Place plastic wrap on pork chops and pound them out with the flat side of a meat tenderizer until about 1/4-inch thick.
In a large shallow dish, add flour, smoked paprika, cayenne pepper, salt and freshly ground black pepper; whisk to combine. In another shallow dish, whisk egg and half-and-half together; set aside. In a 3rd shallow dish, add breadcrumbs.
Place chop one at a time in flour mixture and dredge until well coated; shake any excess flour. Transfer coated chop into egg mixture and then bread crumbs, pressing to adhere evenly on meat. Place on baking sheet while working on the others.
In a large skillet over medium-high heat, combine oil and butter. When hot, place pork cutlets and cook until, brown and crispy, about 3 minutes per side. Transfer cutlets on a baking sheet lined with paper towel to absorb any fat. Sprinkle fresh chopped parsley and serve with lemon wedges. Makes 4.