I had an idea that I wanted a quick German dinner. I found out for me there is no such thing. Well, as the Stones said, you can’t alway get what you want, but you get what you need. Well, I needed schnitzel. I did use a large short cut. Shake and bake, and I didn’t bake, I did use the chicken Shake and Bake recipe on pork, so I’m still a rebel. I used fresh Meyer lemons and pounded the pork for tenderness. I hope you like it.

2 pounds pork chops, de-boned
1 package Shake and Bake
2 eggs, beaten
2 tablespoons milk
1 teaspoon garlic salt
1/2 teaspoon garlic powder
1/2 teaspoon paprika
4 tablespoons butter
4 tablespoons cooking oil
8 Lemon wedges

Using a meat mallet pound pork thin. Add garlic salt, paprika, and black pepper.

In a pie pan add egg and milk.

Dredge pork in Shake and Bake.

Dip pork in egg mixture.

Re-dredge pork in Shake and Bake.

In a skillet on medium heat add butter and oil.

Add pork and cook for 5-6 minutes on each side.

Squeeze lemon on pork.

Serve with butter noodles.