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Pound the vealbetween two sheets of plastic wrap
with the flat side of a meat tenderizer until 1/4
inch thick. Lightly sprinkle both sides with salt
and freshly ground black pepper.
Place the flour mixture, egg, and breadcrumbs in 3
separate shallow bowls. Dredge the pork chops in
the flour, the egg, and the breadcrumbs, coating
both sides and all edges at each stage. Be careful
not to press the breadcrumbs into the meat. Gently
shake off the excess crumbs. (Note- Don't let the
schnitzel sit in the coating or they will not be
as crispy once fried - fry immediately.)
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