Pork Schnitzel Recipe

Preheat a deep-frying pan with about 1 inch of oil until it reaches 350 degrees Fahrenheit.

In the meantime, place the pork chops between two pieces of plastic wrap on a cutting board and pound them thinly with a meat mallet until each is around ¼ inch thick. (Depending on how large your cutting board is, this may need to be done in batches.)

In a shallow dish, gently combine the flour, salt, black pepper, garlic powder, and onion powder. In a second shallow bowl, beat together the eggs with the water. In a third dish, add the breadcrumbs.

One at a time, dredge each pork cutlet in the flour mixture, shaking off any excess flour. Dip the pork into the egg mixture, allowing any excess egg to drip off, and finally, coating with breadcrumbs, making sure that it is covered evenly.

When the oil is hot, place 2-3 chops into the pan and cook for 4-5 minutes or until golden brown and the internal temperature registers 145 degrees F as measured by a digital meat thermometer, flipping halfway through.

Drain on a paper towel-lined plate, repeating the cooking process with the remaining chops.

Serve garnished with fresh chopped parsley and lemon slices, if desired.