Pork Schnitzel

Ingredients

• 4 pork cutlets, 1/4 inch thick
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup panko breadcrumbs
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 cup vegetable oil for frying
• 2 tablespoons butter
• 1 lemon, cut into wedges

Instructions

1. Place pork cutlets between plastic wrap and pound with a meat mallet until 1/4 inch thick
2. In a shallow bowl, combine flour, salt, pepper, and garlic powder
3. In another shallow bowl, beat the eggs
4. In a third shallow bowl, place panko breadcrumbs
5. Dredge each cutlet in flour mixture, shaking off excess
6. Dip in beaten egg, then coat thoroughly with panko breadcrumbs
7. Heat oil and butter in a large skillet over medium-high heat
8. Once oil is shimmering, carefully place cutlets in pan
9. Fry for 3-4 minutes per side until golden brown and cooked through
10. Transfer to paper towels to drain
11. Serve immediately with lemon wedges

Notes

• Use a meat mallet to pound cutlets evenly for consistent cooking
• Set up a breading station with three bowls for efficient coating
• Pat cutlets dry with paper towels before flouring for better breading adhesion
• Keep oil temperature steady at medium-high to avoid soggy or burnt schnitzel
• Serve schnitzel immediately after frying for best crispness
• Leftover schnitzel can be refrigerated for up to 2 days and reheated in a 350°F oven