Schnitzel

1/2 of a pork tenderloin (can use boneless, skinless, chicken breasts)
1/4 cup flour
Dash salt and pepper
1egg
2 Tablespoons milk
1cup Panko or bread crumbs
Paprika
Vegetable oil
Lemon for squeezing over the snitzel at the end

Take out 3 bowls. Fill one with flour, salt and pepper. Fill another with milk and egg (whisked together). Fill the last bowl with Panko and a pinch of paprika. I used pork tenderloin because it cooks up moist. I sliced it at a diagonal. I hit the pork with the bottom of a small pan to about 1/8 in thick. First coat with flour, then egg mixture, then the Panko crumb mixture. Preheat oil on medium heat. I fried the pork in oil for 2 minutes per side or until golden brown. Fry in small batches. Don't forget to squeeze lemon on top.