Crispy Pork Schnitzel

Pound the pork chops: Place pork chops between sheets of plastic wrap or parchment paper. Use a meat mallet to pound them to about 1/4 inch thick. Pat dry and season lightly with salt and pepper.

Set up dredging dishes: Place flour, garlic powder, onion powder, salt, and pepper in one shallow dish. Whisk eggs and milk in a second dish. Add panko breadcrumbs to a third dish.

Dredge and coat the pork: Dip each pork chop in the seasoned flour (shake off extra), then in egg-milk mixture, then press into panko so fully coated.

Chill the coated pork: Place coated chops on a plate or tray and refrigerate for 5–10 minutes to help the breading set.

Fry the schnitzel: Heat 3 tablespoons oil and 1 tablespoon butter in a large skillet over medium-high. When oil shimmers, fry two chops at a time, 2–3 minutes per side, until golden and crisp. Transfer to rack or paper towels. Repeat with remaining chops, adding oil as needed.

Serve: Plate schnitzels hot with fresh lemon wedges. Enjoy that crunch!