Pork Schnitzel and Creamy Corn

Pork Schnitzel and Creamy Corn
Inspired by Rachael Ray's recipe.

Ingredients

• 3 cups Italian Bread Crumbs
• 1 cup flour
• Salt and pepper
• 3 eggs
• 1 cup vegetable oil
• 1 - 2 pound pork tenderloin cut crosswise into 8 pieces
• 2 tablespoons butter
• 1 red bell pepper, finely chopped
• 2 cans corn
• 3/4 cup half-and-half

Instructions

1. In a shallow bowl, season the flour with salt and pepper.
2. In a another bowl, whisk the eggs.
3. In yet another bowl, pour the bread crumbs. Line up flour, egg, and bread crumb, in that order.
4. Working with 1 piece at a time, place the pork between 2 sheets of plastic wrap and pound into 1/4-inch thick cutlets.
5. Dredge each cutlet in the seasoned flour, shaking off any excess.
6. Dip in the egg, then coat with the breadcrumbs. Place on a wire rack.
7. In a saucepan, melt the butter over medium heat. Add the bell pepper and cook, stirring, for about 3 minutes.
8. Add the corn and 1/4 cup water, cover and cook until tender, about 8 minutes. 
9. Stir in the half-and-half and cook for 3 minutes; season with salt and pepper.
10. In a large skillet, heat the oil over medium-high heat until hot.
11. Add the two breaded cutlets at a time and cook, turning once, until golden, about 3 minutes per side.
12. Transfer to a paper-towel-lined plate. Season with a little salt.
13. Serve with the corn.