Lemon & Thyme Pork Schnitzels

Chicken cutlets are yummy, but try the same process with a tenderized piece of pork loin. Now we have a Schnitzel people!
Try serving a simple yet delicious German Potato Salad alongside.

Ingredients:
2 (6 oz) pork loin steaks, fat trimmed
Salt & freshly ground black pepper
1 large egg
2 tbsp unbleached flour
2 1/2 oz coarse dried breadcrumbs... medium ground Panko works great
1/2 of a lemon's zest (finely grated)
1/2 oz finely grated Parmesan cheese
1 heaping tbsp freshly chopped thyme leaves
10 1/2 oz canola oil
Fresh watercress for garnish, if desired
1-2 tsp extra-virgin olive oil, if desired

Place one of the pork loins between two sheets of plastic wrap, parchment paper or wax paper… Pound out the steak using a meat mallet to an even thickness of 1/2″. Remove the steak and cut the flattened steak in half, lengthways. Season both sides with salt and freshly ground black pepper. Repeat the process with the remaining pork loin steak(s).

Beat the egg in a bowl. Sprinkle the flour onto a plate. Mix the breadcrumbs (Panko), lemon zest, Parmesan, thyme and a good pinch of salt in a shallow bowl until well combined.

Dredge each piece of pork first into the flour, then dip it into the beaten egg, then dredge it in the breadcrumb mixture until completely coated. Repeat the process with the remaining pieces of pork. This… is a schnitzel.

Heat the oil in a large frying pan until a breadcrumb sizzles and turns golden-brown when dropped into it.

Add two of the schnitzels to the pan and fry for 2-3 minutes on each side, or until the pork is cooked through and the coating is crisp and golden-brown. Remove from the pan using a pair of tongs and set aside to drain on a warmed plate lined with paper towels. Keep warm. Repeat the process with the remaining two pork schnitzels.

Arrange a few watercress leaves alongside each portion and drizzle with a little olive oil (if using either of these!). Lay one pork schnitzel alongside.

*adapted from BBC Food