Szabo's Schwobisch Schweineschnitzel

Szabo's Schwobisch Schweineschnitzel

Story:

   This recipe is a variation of my Oma's Danuaschwab style Pork Schnitzel. A family favorite and typical comfort food for Germans of the former Eastern (German) Empire. In The United States known as The Austro-Hungarian Empire. 
   It is a simple breaded pork cutlet spiced with salt, pepper and sweet paprika. Lemon and parsley are added as a garnish, However the lemon is meant to be squeezed over the cutlet. Some recipes will add a gravy in which lemon is the acidic component. This is not how my family does it but either way is very tasty.
   Typical sides for this main dish include, egg noodles or spetzle ( a German form of egg noodle), beet salad, sauerkraut, red cabbage salad, rolls and or mashed potatoes. Any combination of salad and side works with this ultimate Germanic comfort food.

Directions:

1. Take 2 eggs and whisk into an egg wash. (nothing needs to be added for this wash)

2. Take two plates
A.  in the first plate add 1/2 cup of floor add 1/2 tsp of garlic powder, 1 tsp of sweet paprika, and a few pinches of salt and pepper. MIX
B. in second plate add 1 cup of bread crumbs

3. A.Take your 6 Pork Cutlets ( they should be 1mm-2mm thick) and apply them to the flour plate and cover well.
B. Apply cutlets to egg wash. cover completely
C. Apply to bread crumb plate and cover completely.
D. Put cutlets in your fridge for about 15 min. (good time to work with sides)

4. Use vegetable oil in a pan enough to coat pan 1mm-2mm. Heat pan med high and wait til it's at top temp. (I throw bread crumbs in to check generally takes 5 mins or so)

5. When oil reaches medium high temp add cutlet 2 at a time. Brown each side for about 2 1/2 minutes until golden brown place finished cutlets on a plate with paper towel to let excess oil sponge off. Repeat til all cutlets are done.

6. Place cutlets on serving tray and add sliced or wedged lemons ( I prefer wedge) and add parsley garnish. Then Serve.