Rachel Ray's Pork Milanese

• 1 cup flour
• 3 large eggs, beaten
• 1 12 cups breadcrumbs, plain unseasoned
• 2 lemons, 1 zested and 1 cut into wedges
• 12 cup parsley, chopped
• 2 tablespoons thyme, chopped
• 2 garlic cloves
• 12 cup parmesan cheese, grated
• 1 12 lbs pork cutlets, pounded to 1/8 inch thick
• salt and pepper
• 14 cup extra virgin olive oil, for frying

1. Preheat oven to 300 degrees.
2. Place a rack on a baking sheet.
3. Place the flour, eggs and breadcrumbs into 3 separate shallow dishes.
4. Combine the lemon zest, parsley, thyme and garlic on a cutting board and finely chop altogether to form a gremolata.
5. Add to the breadcrumbs along with the cheese - work through with fingers.
6. Season the cutlets with salt and pepper.
7. Coat in flour, dip in eggs and then coat in breadcrumbs.
8. In a large skillet heat the extra virgin olive oil over medium high heat.
9. Fry the cutlets in batches for 3 minutes a side.
10. Transfer to the prepared baking sheet to keep warm.
11. Serve with tomato-corn relish and lemon wedges on the side.

flour, eggs, breadcrumbs, lemons, parsley, thyme, garlic, parmesan cheese, pork cutlets, salt, extra virgin olive oil

Taken from www.food.com/recipe/rachel-rays-pork-milanese-461634 (may not work)