Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: pat the pork cutlets dry with paper towels. season them with salt and pepper. set up a standard breading procedure in 3 shallow bowls or pie plates. put flour in 1, eggs and milk in another, and bread crumbs in the last. beat the eggs and milk together. dredge each of the pork cutlets first in flour, then egg wash and then the bread crumbs. transfer the coated cutlets to a platter. heat a large straight sided skillet, add vegetable oil over medium-high heat. carefully, transfer the coated cutlets into the hot oil to fry. since they are so thin, the pork will cook very quickly, about 2 minutes per side. drain the cutlets on a paper towel lined plate. serve with lemon wedges.

Target recipe: tenderize meat between 2 sheets of wax paper (or have butcher do it for you), pat with salt and pepper. dip cutlets in flour, shake off excess, dip in egg, then in bread crumbs. brown meat in hot fat on both sides till golden brown. place briefly on paper towel to absorb excess fat. serve each schnitzel with a wedge of lemon and parsley sprigs. serve with a green salad, cauliflower, peas, green beans or carrots and new red potatoes, boiled, then quickly browned in butter.