Classic Austrian Wiener Schnitzel

Method

1. Trim pork and cut into 1/4-inch thick cutlets
2. Season with salt and pepper
3. Dredge in flour, dip in beaten eggs, and coat with breadcrumbs
4. Heat oil in a skillet over medium-high heat
5. Cook cutlets 2-3 minutes per side until golden brown
6. Squeeze lemon juice over top before serving
7. Serve with potato salad or sauerkraut
8. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.