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Recipe Summary test

prep:
10 mins
total:
10 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.

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  • 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.

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