Pork Schnitzel with Caramelized-Onion Egg Noodles

OK after another crazy workday last week with the snow ice and power outages --got home and Kate and Nick were coming out for dinner--originally I had planned a pork roast but seeing I arrived about 10 min before they did and it was already late I decided to morph into this recipe instead -- I think it is a Rachael Ray 30 minute meal . Before my Mom can say it I will put this right out there -- I receive  1 out of 10 for color on the plate --since its all shades of yellow/beige --had the weather been different I would have got to store to get some asparagus or broccoli to serve as well! Anyhow it was delicious !!

• 
• 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
• Four 6- to 8-ounce boneless pork loin chops ( I ended up thinly slicing my pork roast)
• Flour, for dredging
• 2 large eggs
• 1/4 cup heavy cream or half-and-half
• 2 cups bread crumbs
• 1/2 teaspoon freshly grated nutmeg
• Vegetable oil, for frying
• Flat-leaf parsley, finely chopped (a generous handful)
• 1 lemon, cut into wedges ***** this made a huge difference and perks up the flavor***

 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 wax paper or plastic wrap and pound with a mallet or small heavy skillet to 1/4-inch thickness. -Here is Kate pounding the pork chops thin --if you put a few drops of water between plastic wrap and meat it makes it easier to pound--perhaps less friction resistance ...

 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 bread crumbs with the nutmeg.

Preheat 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 bread crumbs, and fry in the skillet 2 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.

Don't forget to squeeze lemon wedge over pork schnitzel!!!