Pork Schnitzel

Ingredients

• 1½ lb boneless pork loin cutlets
• ½ cup all-purpose flour
• 2 large eggs
• 1½ cup plain breadcrumbs
• 1 tsp salt
• ½ tsp black pepper
• ¾ cup vegetable oil
• 1 lemon (optional)
• 2 tbsp fresh parsley (optional)

Steps

1. Pat pork cutlets dry and place between two sheets of plastic wrap. Pound each cutlet to about 1/4-inch thickness using a meat mallet or heavy pan.
2. Set up a breading station: one shallow dish with flour seasoned with salt and pepper, one with beaten eggs, and one with breadcrumbs.
3. Dredge each pounded pork cutlet first in the seasoned flour, shaking off excess. Then dip in the beaten egg, allowing excess to drip off. Finally, coat thoroughly in breadcrumbs, pressing gently to adhere.
4. Heat vegetable oil in a large skillet over medium-high heat until shimmering. Carefully place 1-2 schnitzels in the hot oil, ensuring not to overcrowd the pan.
5. Fry for 2-4 minutes per side, or until golden brown and cooked through. Remove from skillet and place on a wire rack set over paper towels to drain excess oil.
6. Repeat with remaining schnitzels, adding more oil if needed. Serve immediately, garnished with lemon wedges and fresh parsley if desired.