Wiener Schnitzel with lemon sauce

In the Hartwig house, we love German food. And it doesn't get more German than a delicious Wiener Schnitzel with a lemon sauce.

Ingredients:

4 cutlets cubed pork (sometimes they have this in the meat section, sometimes you have to ask for it - they always have the pork available to cube and make into cutlets for you)

Salt and pepper
1/2 cup all-purpose flour
2 eggs, beaten
2 cups (plain) breadcrumbs
3 tablespoons vegetable oil
3 tablespoons unsalted butter
1/3 cup dry white wine 

4 tablespoons fresh lemon juice
2 tablespoons heavy cream
4 tablespoons unsalted butter
2 tablespoons chopped fresh parsley
4 lemon wedges

Directions:

Season cutlets with salt and pepper.
Place flour, eggs, and bread crumbs into three separate shallow dishes.
Dredge each cutlet first in flour, then in eggs, and finally in bread crumbs.
Place breaded pork on a baking sheet or plate.
Heat oil and 3 Tbsp. butter in a large saute pan over medium heat.
Saute pork until golden brown, ~3 minutes on each side.
Remove from pan and keep warm in a 200° oven.
Deglaze pan with wine; add lemon juice and simmer 3 minutes.
Add heavy cream and simmer until reduced by half, about 1 minute.
Off heat, whisk in butter 2 T. at a time.
Stir in parsley; spoon sauce over cutlets.
Serve with lemon wedges.

For sides, I serve with spatzle, warm red cabbage and brussel sprouts.