Pork Schnitzel

Place each pork chop between two sheets of plastic wrap on a sturdy surface, such as a cutting board. Use a meat mallet to gently pound each pork chop to a uniform thickness of about 1/4 inch.

In a shallow dish, combine the flour, garlic powder, onion powder, salt, and pepper. In another shallow dish, whisk together the eggs and milk until smooth. Place the panko breadcrumbs in a third shallow dish.

Working one at a time, dredge each pork chop in the seasoned flour mixture, shaking off any excess. Next, dip it into the egg mixture, allowing any excess to drip off. Then, coat it thoroughly in the breadcrumbs. Press lightly to ensure they adhere well.

Place the breaded pork chops on a plate or tray. Chill them in the refrigerator, uncovered, for 5–10 minutes to help the coating set.

Heat 3 tablespoons of oil and 1 tablespoon of butter in a large skillet over medium-high heat. When the butter is melted and bubbling, add two pork chops to the skillet. Cook for 2–3 minutes per side. Or until each side is golden brown and the pork reaches an internal temperature of 145 degrees. Adjust the heat as needed to prevent burning. Transfer the cooked chops to a wire rack set over a baking sheet. This will keep them crispy while you finish cooking the rest.

Carefully discard the oil from the skillet and wipe it clean with a paper towel. Add the remaining 3 tablespoons of oil and 1 tablespoon of butter to the skillet. Repeat the cooking process with the remaining pork chops.

Serve the schnitzels immediately with lemon wedges on the side for a bright, zesty finish. Enjoy!