Name: Sunny's Easy Lemon and Thyme Schnitzel
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 2 servings
Ingredients: 1 1/4 cups all-purpose flour; Kosher salt and freshly ground black pepper; 1 tablespoon hot Hungarian paprika; 3 large eggs; 2 cups plain breadcrumbs; Zest of 2 lemons; 1/4 cup gently chopped fresh thyme, lightly packed; Four 5-ounce pork cutlets, rolled thin between 2 sheets of parchment paper with a rolling pin, at room temperature; Kosher salt and freshly ground black pepper; Peanut, vegetable or canola oil, for frying; Lemon wedges, for spritzing

Directions

Watch how to make this recipe.

Special equipment:

a candy or deep-fry thermometer

For the dredging station: In 3 dishes, set up your dredging station; 1 cup flour, salt and pepper, and paprika in one, then beat the eggs with a splash of water and salt and pepper in the second dish. In the third dish, mix together with a fork the remaining 1/4 cup flour with the breadcrumbs, lemon zest, thyme, and salt and pepper.
For the pork: Sprinkle the cutlets with salt and pepper. Run each cutlet through your dredging station in this order: flour, egg and breading. Make sure to shake off excess between dips.
Fry the cutlets. Pour enough oil to measure 1 inch in your largest skillet and heat on medium-high until it registers 350 degrees F on a candy thermometer. Working in batches, place the cutlets in the oil and fry until golden and cooked through, 2 to 4 minutes per side, depending on thickness.
Serve with lemon wedges for spritzing.