PORK SCHNITZEL

4 boneless pork chops (about 1 1/2 lb total)

Salt to suit taste*
Black pepper to suit taste
1 large egg, beaten with 1 tbsp water
1 1/2 cups panko bread crumbs*
2 tbsp canola or olive oil
4 lemon wedges for serving

Trim any fat from edges of chops; cut in half crosswise to make two thin slices. Pound each piece to about 1/4-inch thickness.
Season the cutlets with salt and pepper.
Place egg mixture in a shallow bowl. Place bread crumbs in another shallow bowl.
Dip each cutlet into the egg mixture and allow excess to drip off. Coat cutlet completely in the bread crumbs. Place cutlets on a baking sheet.
Heat 1 tablespoon of the oil in a nonstick skillet until it shimmers; add four of the cutlets and cook until golden brown on one side, approximately 3 to 4 minutes. Transfer to a warm plate and repeat the process with the remaining four cutlets. (Temperature must reach 145 degrees for pork to be considered safe to eat.)
Serve with the lemon wedges. Cabbage is usually served with this schnitzel.
Garnish with chopped fresh parsley, if desired.

*We diabetics should go lightly with the salt. I also cut back the bread crumbs.

This is a Kroger recipe and photo.