- Prep Time
- 1 pound extra-wide egg noodles
- 4 tablespoons butter
- 2 large onions, thinly sliced lengthwise
- Freshly ground pepper
- 1/2 teaspoon ground thyme or poultry seasoning
- 4 6 - 8 ounces boneless pork loin chops
- Flour, for dredging
- 2 large eggs
- 1/4 cup heavy cream or half-and-half
- 2 cups bread crumbs
- 1/2 teaspoon freshly grated nutmeg
- Vegetable oil, for frying
- Flat-leaf parsley, finely chopped (a generous handful)
- 1 lemon, cut into wedges
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
While the pasta is working, in a deep skillet, melt the butter over medium heat. Add the onions, season with salt, pepper and the thyme and cook, stirring, until the onions are golden, 20 minutes; set aside.
Place each pork chop between wax paper or plastic wrap and pound with a mallet or small heavy skillet to 1/4-inch thickness. Season the meat with salt and pepper on both sides, then lightly dredge in flour and shake off the excess. Transfer to a plate. In a shallow dish, beat the eggs and cream. On another plate, season the bread crumbs with the nutmeg.
Preheat the oven to 250 degrees . and place a baking sheet on the middle rack. In a large skillet, heat a 1/4-inch-thick layer of oil over medium heat. Dip the pork chops in the egg, then in the bread crumbs, and fry in the skillet 2 at a time, turning once, until golden, about 10 minutes. Transfer to the oven to keep warm while you cook the remaining chops.
Toss the noodles with the parsley and reserved onions; season with salt and pepper. Serve alongside the pork schnitzel with lemon wedges.