Wiener Schnitzel vom Schwein (from pork or pig) w/ Mashed Potatoes

Bought a 9 pound pork loin and this is some of it. I decided to make Schnitzel. It's a shout out to my German heritage! First, I need to trim this pork...look at all that fat! **the boneless pork chop cut is good to use for this recipe, plus it is fairly inexpensive. Thick cut does not work.

Making good progress. Love my ceramic knife! It is making this job sooo easy. 

All done! Looks awesome! Yeah, I got some skills! lol!

Cut the trimmed loin 3/4 inches to 1 inch thick to hammer out. I got six cuts from this. 

One at a time, i put my pieces of pork in a 1 gallon zip-loc bag, with a splash of water. I do not zip it closed. I have a kitchen mallet to hammer the meat to approx. 1/4 inch. If you do not have a mallet, a heavy skillet will work too. This makes a lot of noise, so warn anyone who might be nearby.. it's the right thing to do! lol!!

Now it's bigger, but thinner!

All the pork is pounded out and ready to be dredged and coated!

This is 1 1/2 to 2 cups of flour and egg wash (3 whipped eggs). I seasoned the flour with Salt & Pepper, Garlic Powder and Onion Powder, 1/2 teaspoon of each. The egg wash is seasoned with 1 teaspoon Salt and 1 teaspoon Lemon Pepper. This is the 1st and 2nd step of the breading process for my Schnitzel. 

I am using a mixture of Panko bread crumbs and Potato flakes. I season everything. Just salt and pepper is a good thing. In this case I seasoned my bread crumb mixture with 1 tablespoon fresh lemon zest, 1/2 teaspoon dried thyme, 1/2 teaspoon dried rosemary and of course, Salt & Pepper.

Here we go! First into the flour..

Then into the egg wash....

Finally into the bread crumb/potato flake mixture. Really, I swear it's there! lol 

Into the frying pan. This is a shallow fry. Depending on how many you make, you may have to add oil as you go.

Golden brown....only a few minutes on each side. The meat is thin so it doesn't take very long to cook it. 

I put my Schnitzel on a wire rack to drain and put it in the oven at 170 degrees to keep warm while I make the rest...

Schnitzel is traditionally served with a slice of Lemon and Potato Salad or Potatoes with Parsley and Butter. I prefer a Country Gravy with mashed potatoes.... German meets Southern! LOL!!!  I did not have enough milk for homemade Country Gravy, so I used a packet of Southeastern Mills Country Gravy because I had it! I seasoned it with 1 teaspoon garlic powder, 1 teaspoon onion powder and a pinch of cayenne. Remember to season everything whether it comes out of a can, jar, or packet! You can still make your own... 

Mashed potatoes! Butter, sour cream and real bacon bits. Oh, and Salt & Pepper!

This is a hungry man size plate! 

My plate.... I chose a smaller piece of meat and put cranberry mustard and lemon juice on it. I wanted less potatoes & gravy, and added a mixed greens salad with one tablespoon of Ranch dressing and a squeeze from half a lemon! YUM!! PS: That Italian Parsley on my Schnitzel went into my salad!!!