Place pork cutlets between two sheets of plastic wrap or parchment paper and pound with a meat mallet or rolling pin until they reach ¼ inch thickness, applying even pressure to maintain consistent thickness.
4 pieces pork loin or tenderloin cutlets
Arrange three shallow bowls in a row: flour in the first, beaten eggs in the second, and seasoned breadcrumbs in the third. This layout allows efficient breading from left to right without backtracking.
1 cup all-purpose flour, 2 large eggs, 1 cup plain breadcrumbs or panko, to taste salt, to taste black pepper, 1 teaspoon garlic powder
Season pork cutlets with salt and pepper. Dredge each cutlet in flour, shaking off excess, then dip into beaten eggs until fully coated. Finally, press the cutlet firmly into the breadcrumbs to ensure a tight coating. Place breaded cutlets on a plate without stacking.
4 pieces pork loin or tenderloin cutlets, 1 cup all-purpose flour, 2 large eggs, 1 cup plain breadcrumbs or panko, to taste salt, to taste black pepper
Heat vegetable oil or clarified butter in a large skillet over medium-high heat until it reaches 350-375°F, verified by a breadcrumb sizzling immediately when added. Fry 2-3 cutlets at a time without crowding the pan, cooking each side for 2-3 minutes until golden brown and cooked through.
¼ inch vegetable oil or clarified butter, 1 cup plain breadcrumbs or panko
Transfer fried schnitzel to a plate lined with double-layer paper towels and let drain for 2 minutes. Serve immediately with fresh lemon wedges squeezed over each cutlet for a bright, tangy finish. Garnish with parsley if desired.
1 whole lemon, for garnish parsley
