Pork Schnitzel by The Chef's Kitchen

Shopping List

• 5 oz thinly pounded pork cutlet
• 2 tbsp olive oil
• 2 tbsp lemon juiced
• 1 cup Italian seasoned bread crumbs
• 3 quail eggs
• 1 tsp chopped parsley

Instructions

• Dredge cutlet in lemon juice and then into the bread crumbs.
• Saute over medium heat in the olive oil.
• Remove from pan, and saute eggs.
• Place eggs on the cutlet and season with the chopped parsley and serve.