Vienna Schnitzel

• 4 boneless pork chops x 3/4 inch thick
• 1 1/4 cups italian style bread crumbs
• 1 cup flour
• 3 eggs
• 1/2 cup butter
• 1/2 cup vegetable oil
• 2 lemons

1. Preheat oven to lowest temp about 170u0b0 degrees
2. First make sure you trim fat of pork chops, then use a large piece plastic wrap about 30" put pork chops between sheet of plastic, on a wooden cutting board using meat tenderizing mallet hammer pork chop on both sides evenly until 1/8 inch or less thick without tearing them.
3. Pour bread crumbs, and flour in 2 large plates spread out evenly set aside.
4. Use a medium bowl and beat egg set aside
5. Pat pork chops with a little water then dredge chops through flour shake excess off then dredge through egg shaking excess off then dredge through bread crumbs shaking excess off as well and set aside till all pork chops are done.
6. Then mix both butter and oil in a large skillet on medium medium-high heat thaugh butter and mix well don't burn butter.
7. Cook pork chops on medium to medium-High with out burning butter first one takes the longest amount of time till golden brown and puffy about 1-2 min per side turning with tongs carefully
8. Add pork chops side by side in the oven.
9. When finished serve on a paper towel lined tray with with Lemon wedges and enjoy

pork chops, italian style bread crumbs, flour, eggs, butter, vegetable oil, lemons

Taken from www.yummly.com/recipe/Vienna-Schnitzel-1549113 (may not work)