Pork Schnitzel

Pound the pork chops until they are an even thickness, about ½ inch thick.

Place the all-purpose flour, garlic and herb seasoning and sea salt in a small mixing bowl and whisk to combine.

Pour the flour mixture into a large, shallow dish.

In another small bowl, beat together the eggs and water until smooth and combined and then transfer into a second shallow dish.

In a third, shallow dish, place the Italian-style breadcrumbs and then place a clean plate to the side.

Dip each pork cutlet in the flour mixture and coat completely.

Then, using the wet hand, dry hand method, use one hand to dip the cutlet into the egg mixture and the other, dry hand to press it into the breadcrumbs until completely breaded.

Place the breaded pork on the plate to the side and repeat until all the pork cutlets are completely breaded.

Once the pork is breaded, pour 2 to 4 tablespoons of the canola oil into a large skillet and heat over medium-high heat until it shimmers. You want enough oil to cover the bottom of the pan completely so that the schnitzel can crisp up.

Once the oil is hot, use tongs to carefully place the pork into the pan and fry for 2 to 3 minutes per side or until golden brown and the pork has reached at least 145℉ internally.

Remove the pork to a clean plate covered with a clean paper towel and allow it to rest for 2 to 3 minutes.

You may to cook the pork in batches, depending on the size of your pan. Be sure not to overcrowd the pan. If you need to do multiple batches, you can add the remaining oil to keep the bottom of the pan well-covered. Wait until the oil is heated again before adding more pork to it.

Once the pork is cooked, serve hot with sliced lemons and chopped parsley, if using.