My take on a Tyler Florence recipe from Foodnetwork.com


4 boneless pork loin chops (about 5 to 6 ounces each)

1 1/2 cups all-purpose flour

Kosher salt and freshly ground black pepper

2 large eggs

4 tablespoons milk

4 cups plain dried bread crumbs

½ cup or so Canola oil

2 tablespoons butter

4 small sprigs thyme

Lemon wedges

1. Place a serving platter lined with paper towel in a warming oven.

2. Begin by placing each chop between 2 sheets of plastic wrap and gently pounding them out with the flat side of a meat tenderizer until they are an even 1/4-inch thick.        

3. Put the flour in a shallow dish and season with salt and pepper.

4. Whisk the eggs and milk in another shallow dish and season with salt and pepper.

5. Put the bread crumbs in a third dish and again season with salt and pepper.

6. Lightly dredge each piece of pork in flour, then in the egg and finally into the bread crumbs, pressing the bread crumbs onto the pork gently so they have a nice even coating.

7. Lay the breaded pork cutlets in a single layer on a plate lined with parchment and refrigerate, uncovered, for 10 to 12 minutes to allow the coating to dry out a little and adhere to the pork.

8. Heat oil and butter in large nonstick skillet over medium-high heat. You want the oil/butter to be deep enough to reach about half way up the meat.

9. Add the thyme sprigs and let them fry for about 1 minute to infuse the oil.

10. Remove the thyme sprig and set aside for later.

11. Gently lay the cutlets into the pan and cook until golden brown and crispy, about 3 minutes per side.    Pay continual attention to the meat -- it may take less than 3 minutes to bring the crust to a light golden color.   I normally cook each schnitzel individually.

12. Remove to paper towels to drain.

13. Season with salt and transfer to a serving platter while still hot.

14. Remove and discard the paper towels, garnish each schnitzel with a reserved thyme sprig, place lemon wedges on the platter, and serve.