Breaded Pork Scallopini (Flour-less!)

Time: 35 mins
Effort: Easy

6 very thin pork scallopini
2 eggs well beaten
1-2 cup breadcrumbs
Salt & Pepper to taste
6 lemon wedges
1 cup Canola oil for frying (you may use any oil you prefer but I do not suggest Olive Oil as it burns too quickly)

In a shallow dish, beat eggs well and add salt & pepper. On a large sheet of parchment, pour the breadcrumbs and spread them with your hand or the back of a spoon. Using a fork (or your fingers) dip a scallopini in the egg mixture and ensure well coated. Place on breadcrumbs and lift sides of the paper to coat all sides. Pat both sides firmly with your hand and set on a plate. Repeat process with the remaining scallopini. In a large skillet or even a wok, add oil and heat until very hot. Add two or three scallopini, reduce heat slightly, and fry until golden on all sides. Don't over-cook ! Set on a paper towel to drain excess oil and repeat with remaining scallopini. This dish can be made with veal or even fish or seafood. The usual recipe calls for flour before the egg, but I did not use it as it makes it much heavier.