Pork Schnitzel

Instructions

1. Slice the pork loin across the grain about 1/3 inch thick. Using a smooth meat mallet, the side of a heavy cleaver, or some other pounding implement, pound out the meat until it's about as thick as two stacked quarters.
2. Combine the butter and vegetable oil in a skillet and heat over medium-high heat. Don't allow to smoke.
3. Mix the flour, salt, and pepper. Pick up pinches of the flour mixture and dust the meat with it lightly. Don't dredge the meat through the flour.
4. Combine the beaten egg and buttermilk in a broad bowl. Mix the bread crumbs and the dill. Dip the floured pork into it and coat completely. Allow the excess to drip off, then dredge the pork through the bread crumbs. Neither shake off the crumbs, nor press them down into the meat, but put the pork directly into the pan, where the oil-butter mixture should now be good and hot.
5. Cook two pieces at a time, about a minute and a half to two minutes per side, then drain on paper towels. Add more butter and oil if necessary to maintain about 1/4 inch depth in the pan.
6. Sprinkle fresh chopped parsley on top, and serve with a lemon wedge and capers. Pasta or potatoes make good side dishes.