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
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.
Mix 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 oil in a large frying pan. 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 not pierce the cutlets with a fork which will allow oil to seep inside the breading. (Note: pan fried gently in butter is even yummier...but watch those 'fats')