Pork Schnitzel

This is a recipe reminiscent of my German heritage. It is a great fall dish.

Ingredients:  8  boneless thinly cut pork pork chops,fat removed and
                       beaten to 1/4 inch in thickness, salted to taste
                       1 1/2 cup of plain breadcrumbs
                        2 eggs beaten with addition of 1 tsp of lemon juice
                        1 large bag of spinach
                        1 lemon cut into 8 wedges
                        4 tablespoons of Extra Virgin Olive Oil

Preparation: Place eggs and lemon juice in shallow bowl
                       Place breadcrumbs in separate shallow bowl
                       Bread each pork chop by first dredging through egg mixture
                       then breadcrumbs placing them on a large plate
                       Let chops rest for 20 minutes to allow breading to stick
                       Heat olive oil in large pan until hot but not smoking
                       Saute each chop in oil and place on oven proof platter
                       Keep chops warm in 225 degree oven while you wilt the
                       spinach.
                       In a separate pan,place 1/2 tablespoon olive oil and spinach
                       Drizzle spinach with lemon juice or balsamic vinegar
                       Cover and cook 2 minutes
                       Remove chops from oven surround with wilted spinach and
                       lemon wedges
Serves 4

I like to serve this with mashed potatoes (see recipe on this blog)