Schnitzel

Ingredients

• 2 lbs pork tenderloin, sliced into 4 oz portions
• 1 C breadcrumbs
• ½ C flour
• 2 eggs
• ¼ C half-and-half
• ½ C olive oil
• 3 tbs butter

Directions

1. Pound the tenderloin flat using a mallet or the back of a frying pan.
2. Season with salt, pepper and paprika and allow to come up to room temperature.
3. Mix the eggs and half-and-half with salt, pepper, garlic powder and hot sauce and season the flour with salt, pepper and garlic powder.
4. Heat olive oil and butter in a large saucepan.
5. Once the butter stops sizzling, flour the cutlets, dredge them in the egg mixture and coat them with breadcrumbs.
6. Place them carefully in the hot oil and sauté them about 2-3 minutes on each side.
7. Remove to a wire rack and season them lightly with salt and pepper.