Pork Schnitzel Recipe

Pound Cutlets: Trim any excess fat from the pork chops and slice them into 1/2-inch-thick cutlets. Place the cutlets between two sheets of plastic wrap and use a meat mallet to pound them to an even 1/4-inch thickness.

Set up the Breading Station: In the first shallow bowl, combine the flour, garlic salt, paprika, and black pepper. Beat the eggs in a second bowl, and place the panko breadcrumbs in a third bowl.

Bread Cutlets: Coat both sides of each cutlet in the seasoned flour and shake off the excess. Dip into the beaten eggs, allowing the excess to drip back into the bowl, then coat evenly in panko. Place the breaded cutlets in a single layer on a baking sheet.

Fry Cutlets: Pour enough oil into a large skillet to coat the bottom by about 1/8 inch. Heat over medium to medium-high heat until the oil reaches about 350°F. A breadcrumb dropped into the oil should immediately sizzle without burning. Working in batches, fry the cutlets in a single layer for 2 to 3 minutes per side, or until golden brown and the pork reaches 145°F on an instant-read thermometer. Reduce heat if browning too quickly.

Serve: Remove to a wire rack and sprinkle with salt. Rest cutlets for 3 minutes, then serve with lemon wedges.