Schnitzel was a staple when I lived in New Mexico because it's cheap, easy, and quick. While I no longer need as cheap of meals as I used to, I haven't made this in over two years and said, why not?
First, take two pork chops, preferably thin ones; if you can only find thick cut ones, take a meat knife and split them down the middle to make thinner chops. Pound them out to about 1/2 to 1/4 inch thickness; make sure to use a ziploc bag or some saran wrap or else your chop will stick to your tenderizer and fall apart. Remember not to pound it too thin or it will fall apart; you just want it tender and all one width. Next, lightly coat with flour seasoned with salt and pepper to taste, coat in a mixture of eggs and milk, and coat in flour. Cook these in a skillet in batches until the breading is brown and the meat is cooked through. Meanwhile, cook some pappardelle or egg noodles according to the package directions and drain. Put your noodles in a bowl and coat with a bit of butter; add caraway seeds and seasoned salt and toss to coat. Once your pork is cooked, add any leftover egg wash to the pan you cooked the pork in and scramble them; you will serve this on top of the schnitzel.
Normally I serve this with broccoli or another nice vegetable, but the only frozen vegetables we had that weren't used to treat Will's concussion last week was corn, so that's what makes it a splurge night in addition to the frying, even if it is no more than a Tablespoon of oil.
Will loved the new spices I used on the noodles; usually I serve them plain. I definitely think the noodles would make a great light lunch on their own. For those of you who either don't like or can't digest pork, this is just as easy to make using chicken breasts, veal, or beef.
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