Pork Schnitzel

1. Dry the bread cubes

Place the bread cubes on a large plate and microwave on full power for four minutes, stirring halfway through. Then reduce the power to 50% and continue microwaving until they are dry and lightly browned, which should take an additional three to five minutes. Make sure to stir every minute. Once dry, process the bread cubes in a food processor until you have fine crumbs, then transfer the crumbs to a shallow dish.

2. Prepare the breading station

Spread the flour in one shallow dish. In another shallow dish, beat the eggs together with one tablespoon of vegetable oil until well combined.

3. Prepare the pork

Place each piece of pork between two sheets of parchment paper or plastic wrap and pound them to a thickness of about 1/8 to 1/4 inch using a mallet. Pat the pork dry with paper towels, then season both sides with salt and pepper.

4. Bread the pork

Dredge each piece of pork in the flour, shaking off any excess. Next, dip them into the egg mixture, allowing any excess to drip off. Finally, coat the pork evenly with the breadcrumbs, pressing gently to ensure the crumbs adhere well. Place the breaded cutlets on a wire rack set over a baking sheet and let them dry for five minutes.

5. Fry the cutlets

While the cutlets are drying, heat two cups of vegetable oil in a Dutch oven over medium-high heat until it reaches 375°F. To ensure even cooking and prevent sticking, fry two cutlets at a time, shaking the pan gently. Cook until the cutlets are wrinkled and golden on both sides, which should take about one to two minutes per side. Transfer the cooked cutlets to a paper towel-lined plate to blot any excess oil, and repeat with the remaining cutlets.

6. Serve the schnitzel

Serve the crispy pork schnitzels immediately, garnished with lemon wedges, chopped fresh parsley, capers, and the optional finely sieved hard-cooked egg. Enjoy the delightful crunch and flavor of your perfectly cooked schnitzel!