- Salt
- 1 pound extra-wide egg noodles
- 4 tablespoons butter
- 2 large onions, thinly sliced lengthwise
- Freshly ground pepper
- 1/2 teaspoon ground thyme or poultry seasoning
- 4 6-8-ounce boneless pork loin chops
- Flour, for dredging
- 2 large eggs
- 1/4 cup heavy cream or half-and-half
- 2 cups breadcrumbs
- 1/2 teaspoon freshly grated nutmeg
- Vegetable oil, for frying
- Flat leaf parsley, finely chopped (a generous handful)
- 1 lemon, cut into wedges
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
While the pasta is working, in a deep skillet, melt the butter over medium heat. Add the onions, season with salt, pepper and the thyme and cook, stirring, until the onions are golden, 20 minutes; set aside.
Place each pork chop between waxed paper or plastic wrap and pound with a mallet or small heavy skillet to 1/4-inch thickness. Season the meat with salt and pepper on both sides, then lightly dredge in flour and shake off the excess. Transfer to a plate.
In a shallow dish, beat the eggs and cream. On another plate, season the breadcrumbs with the nutmeg.
Pre-heat the oven to 250° and place a baking sheet on the middle rack.
In a large skillet, heat a 1/4-inch-thick layer of oil over medium heat. Dip the pork chops in the egg, then in the breadcrumbs, and fry in the skillet two at a time, turning once, until golden, about 10 minutes. Transfer to the oven to keep warm while you cook the remaining chops.
Toss the noodles with the parsley and reserved onions; season with salt and pepper. Serve alongside the pork schnitzel with lemon wedges.