Espresso and Lime

0 Pound the pork to about 1/4 inch thickness, using a meat tenderizer
1 Add 1/2 cup of flour to a shallow bowl and season with salt and pepper
2 Whisk 1 egg with 1 tablespoon of milk in a second shallow bowl, season with salt and black pepper and whisk until smooth
3 Add 3/4 cup of breadcrumbs into a third shallow bowl
4 Dip each piece of pork into the flour until the surface is lightly coated
5 Then dip each flour coated piece of pork into the eggs and allow any excess to return to the bowl
6 Dip the flour and egg coated pork into the breadcrumbs ensuring that all sides are coated with breadcrumbs
7 Add 3 tablespoons of butter and 3 tablespoons of oil into a large skillet
8 Place the skillet over medium heat
9 Once the butter and oil have melted and combined, add the coated pork leaving some space in between each piece
10 Allow the first side to cook for 2-3 minutes or until the bottom is golden and cripsy
11 Carefully flip each piece over and cook until both sides and golden and crispy
12 Transfer the cooked schnitzel onto a paper towel lined plate for a minute or so before plating
13 Serve warm with potato salad and rotkohl and garnish with lemon wedges