Schnitzel

Instructions

1. Prepare the meat
   Place each pork chop between two sheets of plastic wrap and pound with a meat mallet to about 6mm thickness. Season both sides with salt and pepper.
2. Set up breading station
   Arrange three shallow dishes: one with flour seasoned with salt, pepper, garlic powder, and paprika; one with beaten eggs; and one with breadcrumbs. Place them in that order.
3. Bread the cutlets
   Dredge each pork cutlet first in the flour mixture, shaking off excess. Then dip into beaten eggs, allowing excess to drip off. Finally, press into breadcrumbs, ensuring an even coating on both sides.
4. Prepare for frying
   Heat vegetable oil in a large, heavy skillet over medium-high heat until it reaches 175°C (350°F). The oil should be about 1cm deep, enough to come halfway up the sides of the cutlets.
5. Fry the schnitzel
   Carefully place breaded cutlets into hot oil, working in batches if necessary to avoid overcrowding. Fry for 3-4 minutes on each side until golden brown and crispy. The internal temperature should reach 63°C (145°F).
6. Drain and rest
   Transfer fried schnitzels to a plate lined with paper towels to drain excess oil. Let rest for 2 minutes before serving.
7. Serve
   Place schnitzels on serving plates, garnish with chopped parsley and serve immediately with lemon wedges on the side. Traditional accompaniments include potato salad, mashed potatoes, or a simple green salad.