I followed recipe exactly, pounding meat to thinness, flouring, egg wash, using plain bread crumbs, deep frying and serving it with lemon. It was very good (especially adding the lemon juice - never tried that before!) - but it tasted almost exactly like regular fried breaded pork chops. I've had vienna schnitzel in restaurants and their breading is outrageous (somewhat puffy - I can't explain it!!!) - have to find out what they use for that. I will cook this again since we liked the thinness and it cooked so quickly - try the lemon over the top!!! Thanks Frank. Update! I am updating this review and changing my 4 stars to five stars. In my search to duplicate what I've had in restaurants I tried making it with PANKO breadcrumbs and it was outrageous!!! I've actually become addicted to PANKO crumbs and so has my family. I use them almost all the time now when I bread chicken or pork. I don't care for them when breading veal cutlets (Italian style breadcrumbs win out for that) but two thumbs up for pork and chicken!!! If you can't find them in the supermarket (I couldn't) - buy it online from an Asian grocer. The crumbs normally come in cellephane bags. I'll buy ten bags at a time - as long as the bags are unopened they stay fresh. Try it fellow chefs!
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I followed recipe exactly, pounding meat to thinness, flouring, egg wash, using plain bread...