Pork Schnitzel

(by Natalka Burian)

(My grandmother always served these with gravy and knedle, an enormous, loaf-of-bread sized, simultaneously boiled and steamed Czech dumpling. I usually serve mine with mashed potatoes, which are a lot easier.)

4 pork chops

1/2 c. flour

1 c. bread crumbs

2 eggs, beaten with a splash of milk

1 t. paprika

salt and pepper

olive or canola oil for frying

Flatten each pork chop—with intent—until very, very thin. The thinner the better.

Pour flour and bread crumbs onto two different plates, and set egg mixture in a shallow dish in the center.

Mix paprika, salt and pepper into the flour with a fork.

Heat oil in a heavy pan at medium-high.

Salt and pepper the meat, and dip each prepared chop into the flour, covering the entire surface, front and back, in a thin, even layer.

Coat pork chops completely with egg mixture, then bread crumbs.

Add the pork to the hot oil, lightly frying for a few minutes on each side until golden in color.

Drain of excess oil on paper towels.

These will be crispy, but also inexplicably light and juicy.

(Read The Ref, the story that accompanies this recipe.)