Pork Schnitzel
(serves 4)

Ingredients
4 boneless pork chops, pounded thin
flour for dredging plus 2 tbsp
1 egg, beaten
1 to 1.5 cups bread crumbs
garlic powder
tarragon
salt & pepper
1 cup white wine
1 cup chicken broth
1 tablespoons lemon juice
1 large leek, white part thinly sliced and rinsed well
2 shallots, thinly sliced
3 tablespoons capers
vegetable oil

Directions
Sprinkle pork with garlic powder and dredge in flour, dip in egg, and dredge in bread crumbs. (Pat crumbs firmly on chops.) Heat large skillet with 1/2 inch vegetable oil and fry chops until done - about five minutes per side. Remove to platter, blot with paper towels, then cover with foil and keep warm in oven.

Remove all but 2 tablespoons oil from pan. Saute leeks and shallots over medium heat until soft. Season with tarragon and salt and pepper to taste. Sprinkle with flour and saute one more minute. Add chicken broth and simmer until sauce is thickened. Add white wine and lemon juice and simmer two more minutes. Add capers and spoon over chops. Serve hot with buttered egg noodles or mashed potatoes.

Submitted by: Kimberly Hynes