Not big meat eaters at our house...this lightly crusted thin cutlet is a good accompaniment to a salad alone. Add a potato dish (as shown..Vegetarian Shepherd's Pie - recipe to follow) and you are set for a more hearty meal.
6 boneless pork cutlets (the thinner the better)
1/2 cup all-purpose flour
1 teaspoon seasoned salt
1/4 teaspoon freshly ground black pepper
1 egg, beaten
2 tablespoons milk
1 cup fine dry bread crumbs
1 teaspoon paprika
Vegetable or Canola Oil for cooking
(If you are worried about your fats....you may use Vegetable or Canola Oil but I would rather cut down on my portions in order to retain the flavour)
Pound the pork cutlets to 1/4-1/8 inch thickness (the thinner the better), then cut a couple of small slits around the edges of the cutlets with a sharp knife to prevent curling when cooking.
Combine flour, seasoned salt and pepper on a large plate. Combine the egg and milk in a shallow bowl. Combine bread crumbs and paprika on a large plate. Dredge the cutlets in the seasoned flour, then dip the cutlets in the egg mixture, then into the bread crumbs and paprika mixture.
Place breaded cutlets on a plate and cover with plastic wrap. Refrigerate for several hours. (Keep in fridge for at least an hour...this is the secret to making a great schnitzel. It gives the breading time to bind and ensures a nice, even and crispy coating).
Heat 1/2 inch of oil in a large skillet. Saute the cutlets for 6-8 minutes on each side or until coating is nicely golden. (Make sure cutlets have enough room to lay flat. Do in two batches if necessary). Take care not to piece the breading with a fork, to keep the oil from invading the inside.Remove the cutlets form the skillet and place on a heated platter to keep warm until serving.