Holidays at the Jungle
1 pound pork loin, cut into 4-ounce chops
Salt and pepper, to taste
1 cup all-purpose flour
1 teaspoon garlic, granulated
1 teaspoon onion powder
2 large eggs
2 tablespoons water
1 ½ cups bread crumbs
6 lemon wedges
Place 1 pork chop between two pieces of saran wrap.
Pound the chop with the flat side of the mallet unit ¼-inch thick.
Repeat with remaining chops.
Season each pork chop with salt and pepper.
On a plate, add onion and garlic into the flour and mix.
In a wide bowl, whisk eggs and water together.
On another plate, add bread crumbs.
In a large skillet on medium heat, add enough oil to coat bottom of the pan, about ¼-inch.
Dredge 2 schnitzel into flour, then egg wash, and finish in bread crumbs.
Place each piece into the pan and fry each side until golden brown. About 3 minutes per side.
Place on a plate lined with paper towel and keep warm.
Repeat with remaining 2 pieces.
Serve immediately with lemon wedges and garnish with parsley if desired.