Potato-Crusted Pork Schnitzel with Hot Pepper Mayonnaise

I made this recipe for 2 of us and got 8 2-3 ounce slices of boneless pork chop. we each could only eat one. REALLY great crusty finish. I sauteed them for about 1 minute per side so they were not overcooked either. I would use less potato flakes and oil/butter next time as it was excessive. I only used 2 eggs and that was plenty. I could not find a fresh cherry pepper so used a jalapeno and it had no heat. I should have squirted some sciracha into the mayo and that would haven livened it up. Also really didn't need the lemon. So good!!

Great approach to the pork cutlet. The use of the potato flakes resulted in a wonderful crust while maintaining a moist, juicy cutlet. I went in a different direction from the mayo sauce - not a big fan of mayonnaise, but using a roux based sauce, the dish was a huge hit with my family who have resisted pork chops as a meal option. This is a make-again.

You don't want to put the cooked pork chops on a plate with paper towel it will make the pork chop soggy. put on a grate over a cookie sheet layered with the paper towel.

This was very simple to make and my family LOVES it. They want it every week!