Ingredients<br />1 lb (500g) Ontario lean pork from the loin or leg (or 4 ready-made PORK SCHNITZELS)<br />1/4 cup (60 mL) all-purpose flour<br />2 tsp (10 mL) salt<br />1 tsp (5 mL) ground black pepper<br />1 egg, beaten<br />2 Tbsp (30 mL) milk<br />2/3 cup (150 mL) dry breadcrumbs, or 1 1/2 cups (375 mL) fresh 1 Tbsp (15 mL) butter<br />1 Tbsp (15 mL) canola, or other, vegetable oil 1 lemon, cut into wedges<br />Cooking Instructions<br />1. Cut pork into four equal portions. Place one piece of pork on a sheet of dampened plastic film. Cover with another sheet of plastic wrap. Using a meat mallet, or other suitable instrument, gently pound pork to a width of 5-6-inches (12.5 to 15 cm).<br />Lay out three large plates. Combine the flour, salt and pepper on one plate, combine the egg with the milk on the second, and spread the breadcrumbs on the third.<br />2. Coat each piece of pork with first flour, then egg mixture, and finally with breadcrumbs.<br />3. Heat butter and oil in a large skillet until butter begins to foam. Working in batches, brown schnitzels on both sides; this will take only a minute or so. Set schnitzels on paper towels as they are cooked; add more butter and oil to skillet if necessary.
