Yay for schnitzel! John and I were really into this dish. Not all that different from when I make milanese, but the slight changes were enough to make it feel unique. We used half veal, half pork for price reasons.
3/4 pounds thin veal cutlets
3/4 pound thin pork cutlets
flour, for dredging
2 eggs, beaten
panko bread crumbs, for dredging
a couple sprigs of time
2 tbsp butter
2 tbsp oil
salt and pepper
capers, for garnish
lemon slices, for serving (forgot to put these out)
Season veal and pork with salt and pepper. Dredge slices in flour, then egg, then breadcrumbs.
Heat butter and oil in pan. Add two thyme sprigs and cook for a minute or two. Add meat and brown on both sides. Remove when cooked through. Garnish meat with capers.