Wienerschnitzel

12  ounces		boneless pork sirloin chop, very thin
6  second spray		Olive Oil Spray
6  tablespoons		bread crumbs, finely chopped
6  tablespoons		Egg Beaters® 99% egg substitute
1  dash		Sea Salt
1-1/2		lemons
1  dash		Fresh Ground Pepper

Tip: Click on the ingredient links to learn the nutritional information for all the Wienerschnitzel ingredients. The serving size for any ingredient in Wienerschnitzel may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Heat the oil in a large skillet at medium high heat. Place each
chop between two sheets of plastic and pound with the smooth side of a
meat tenderizer until thin (1/4" - 3/8"). Beat the two eggs in a bowl
that is wide enough to dip the meat into. Spread the bread crumbs onto a
plate or flat surface. Take each cutlet, season with salt and pepper and
dip both sides of meat into eggs to coat. Then coat the entire cutlet
with the bread crumbs. Place in hot oil and cook on both sides until
golden brown. It only takes about 1-2 minutes per side. Serve each
cutlet with half a lemon on the side. Some people go ahead and squeeze
the lemon onto the schnitzel before serving. I prefer to squeeze the
lemon juice onto the meat just before I eat it. I prefer to serve with
half a lemon, rather than wedges, because it is not as messy when you
squeeze it.