Pork Schnitzel Vienna Style (Schweineschnitzel Wiener Art)

• 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

1. Mix eggs and olive oil in a flat bottomed dish until well blended.
2. Pound chops as thinly as possible. Mix Salt, Pepper, and Wheat Flour and rub chops with the mixture.
3. Add remaining Salt/Pepper/Wheat Flour mixture to a bowl and pour in breadcrumbs and thyme. Shake the bowl to mix.
4. Add butter to a frying pan and melt on high heat. Reduce heat to low.
5. 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.
6. Fry on low heat 15 minutes a side (golden brown).
7. 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).

pork cutlets, eggs, olive oil, thyme, fresh chives, butter, salt, black pepper, whole wheat flour, breadcrumbs, lemon wedges

Taken from www.food.com/recipe/pork-schnitzel-vienna-style-schweineschnitzel-wiener-art-448599 (may not work)