2.5poundspork chops, pounded thin or 8 pork cutlets
1cupall-purpose flour
2eggs
1/2cupmilk
2cupsplain breadcrumbs
1teaspooncaraway seeds
1teaspoonfennel seeds
2/3cupolive or vegetable oil, for frying
2tablespoonsbutter, for frying
2tablespoonschopped fresh Italian parsley
salt and ground pepper Optional Garnishes
2sliceMarbled Rye Bread
sliced bread and butter pickles
thinly sliced red onions
lettuce
German-style mustard
Serving Suggestions
Pair sandwiches with warm sauerkraut and warm German Potato salad.
Instructions
Place the flour in a shallow dish and season liberally with salt and pepper.
In a second shallow dish place the breadcrumbs, fennel, caraway and season with salt and pepper.
Stir to combine and distribute the seasonings.
In a third shallow dish, place the eggs and milk and lightly beat. Season with salt and pepper.
In a large nonstick skillet over medium high heat, melt the butter into the oil.
Lightly dredge the cutlets in the flour mixture, shaking off the excess. Then dip the cutlet in the egg wash and finally into the breadcrumb mixture turning and pressing lightly to coat both sides.
Remove and set into the frying pan.
Repeat this process with all 8 cutlets.
Working in two batches, fry the cutlets until they are golden brown and crispy, about 3-5 minutes per side. Sprinkle each cutlet with parsley once you turn it over to the second side. Once cooked through, remove from the pan and drain on a plate or tray lined with paper towels to absorb any excess oil. While the cutlets are still hot from the pan, re-season, if necessary, with salt and pepper, to taste.
For sandwiches, serve with marbled rye bread, bread and butter pickles, thinly sliced red onions, lettuce and German style mustard. For the sides, try warm sauerkraut and warm German Potato salad. Pair with a German style beer.