Wienerschnitzel

4  ounces		Boneless Pork Sirloin Chop, verythin
2		Sprigs Olive Oil Sprays
2  tablespoons		Progresso Garlic & Herb Bread Crumbs
1/2		Fresh Lemon-Medium
2  tablespoons		Egg Beaters Egg Substitute
1  dash		Sea Salt
1  dash		Ground Black Pepper

Tip: For nutritional information on all the ingredients in Wienerschnitzel just click on each ingredient name. Then adjust the serving size for any Wienerschnitzel ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

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 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.