Jane Davis
4 thin boneless pork chops/veal chops/chicken breasts
1/2 cup oil (olive oil works nicely)
3/4 cup fine bread crumbs
2 eggs
salt & pepper
2 lemons

Heat the oil in a large skillet at medium high heat.
Place each chop between 2 sheets of plastic and pound with
the smooth side of a meat tenderizer until 1/4 - 3/8". (Even if
you buy thin cutlets, tenderize them first prior to frying).
Beat the 2 eggs in a bowl that is wide enough to dip the meat
Spread the bread crumbs onto a plate or a flat surface.
Take each cutlet, season with salt and pepper and dip both
sides of meat into eggs to coat.
Then coat the entire cutlet with the bread crumbs.
Place in hot oil and cook on both sides until golden brown.
It takes 2-3 minutes per side.

Serve each cuutlet with half of lemon on the side.
Serve with Spaetzle & a salad for a great meal!