Schnitzel

Schnitzel is a traditional food in the territory of the former Austro-Hungarian empire. In Hungarian it's called "rantott hus", and my family used to have it on Sundays as a holiday meal, following a chicken soup. In essence it's meat hammered into a thin cutlet, then breaded and deep fried. We usually made it out of chicken and pork. As you will see below, the pork slices have a particular shape...there was a running joke in geography classes at home: Hungary is schnitzel-shaped. I don't know if you agree...

Ingredients
2 pork chops
0.5 cup plain breadcrumbs
2 eggs
1 tbsp milk
0.24 cup flour
salt
black pepper
vegetable oil

Preparation
Hammer out the meat into thin slices.

Dust with salt and black pepper and allow to sit at room temperature for 10 minutes.

Dip into flour, then whipped up egg-milk mixture, finally into breadcrumbs.

Allow to sit for 5-10 minutes while heating up the oil to a high temperature. The thin meat will cook through fast, and it's not desirable to have too much oil to get absorbed into the coating. To avoid that, we fry these at high temperature.

Fry the slices until golden brown on both sides. Flip once. Remove onto paper towels.

Serve with your favorite side, like acorn squash.