Wiener Schnitzel

• 1/4 cup white wine vinegar
• 1 tsp sugar
• 2 tbsp + 2/3 cup olive oil
• 1 None cucumber, thinly sliced
• 1 None small onion, peeled and finely diced
• 1 clove garlic, peeled and finely diced
• 2 sprigs parsley, finely chopped, plus extra for garnish
• 2 1/2 lbs bonelss top pork loin chops, pounded flat between 2 pieces of plastic wrap
• 7 tbsp plain flour
• 3 None eggs, beaten
• 1 cup fresh breadcrumbs
• 1 None large lemon, sliced
• 4 None anchovy fillets, rolled into coils
• 12 None capers

1. In a bowl, mix the vinegar, sugar and 2 tbsp oil. Season with salt and black pepper. Toss with the cucumber, onion, garlic and parsley.
2. Season the pork with salt and black pepper. Roll in the flour, then the egg, then the breadcrumbs.
3. Heat 2/3 cup oil in a large frying pan and fry the schnitzels, turning, for 10-15 mins, until golden brown and cooked through.
4. Arrange on serving plates and garnish with the lemon slices, anchovies, capers and parsley. Serve with the cucumber salad.

white wine vinegar, sugar, cucumber, onion, clove garlic, parsley, pork loin chops, flour, eggs, fresh breadcrumbs, lemon, anchovy, capers

Taken from recipes-plus.com/api/v2.0/recipes/28700 (may not work)