Pork Wiener Schnitzel

• 3 pounds Heritage pork, center cut
• 7 ounces flour
• 4 eggs
• 7 ounces bread crumbs, dry, unseasoned
• splash of seltzer water
• canola oil, for frying
• Salt and pepper, for seasoning
• lemon
• lingonberry jam

1. Slice pork against the grain into 1/4- inch rounds.
2. Lightly pound until 2/8 of an inch think (pounding will allow it to cook evenly, tenderize the meat and make it souffle nicer).
3. Season with salt and pepper.
4. Beat egg with the splash of seltzer.
5. Dip the pork slices in flour, egg (beaten with splash of seltzer) and breadcrumbs.
6. Shake off excess.
7. Heat oil till 350 degrees F. Add the pork slices and crisp under constant circular movement for 60 seconds.
8. Remove from the oil.
9. Pat dry and serve.

pork, flour, eggs, bread crumbs, water, canola oil, salt, lemon, lingonberry jam

Taken from www.foodrepublic.com/recipes/pork-wiener-schnitzel-recipe/ (may not work)