Place each Pork Chop between 2 sheets of waxed paper or plastic wrap. Then using a meat mallet or a rolling pin or a heavy cast iron skillet ( ya gotta do what ya gotta do!) pound the heck out of them, being careful not to tear the meat.

Thin! This is what you want the Pork Chop to look like.

Put the AP Flour, the beaten Egg and the Dry Bread crumbs mixed with 1 TSP Salt and the 1/2 Tsp Black Pepper, in separate dishes. Arrange on the kitchen counter in that order. Mean while, place the Oil and Butter in a 12 inch skillet and melt it together over low heat.

Dip each Pork Chop in Flour, then then Egg and finally in the dry Bread Crumbs. The goal is a nice THIN coating. You definitely do not want a thick breading. Raise the heat in the skillet to medium-high and place the Schnitzels ( they are now Schnitzels, not Pork Chops!) in the pan. Cook until golden brown, about 3 minutes. Then flip them over and cook for about another 3 minutes. Briefly drain on paper towels and serve hot. That's another trick. Schnitzel must not rest. It needs to be served quickly, so I'd advise getting the rest of your meal ready to go before even starting to cook the Schnitzel.

Traditionally, here in Bavaria, Schnitzel is served with a healthy squeeze of Lemon juice, alongside cold German potato salad which is topped with quick pickled cucumbers. But it is wonderful with a green salad and my favorite Couscous!

Thanks so much for stopping by today. I appreciate all your comments and support. Our journey here in Bavaria may be coming to a close but just wait until we get home to Republic, Washington. Oh yea...there's going to be some fun there! Journey on my friends. Journey on........ Hugs and much love from me, Karen, TJG