Pork Schnitzel with Lemon Wedge

1. Prepare the Pork

Start with two boneless pork chops. Place the chops in a large plastic bag and pound them until they are 1/2 inch thick. This creates an even thickness which ensures that the pork cooks evenly. Season the pork chops with salt to taste.

2. Set up the Breading Station

Set up three shallow dishes. Put the flour in the first dish. In the second dish, beat the egg. Place the breadcrumbs in the third dish. This is your standard breading procedure. It creates a coating that will give the schnitzel a crisp exterior while keeping the interior moist and juicy.

3. Bread the Pork

Dredge the pork chops in the flour, shaking off any excess. Dip them in the beaten egg, and then coat them in the breadcrumbs. Press the breadcrumbs onto the pork to make sure they adhere well.

4. Preheat the Oil

In a large, deep skillet, heat the oil over medium-high heat until it reaches 350°F (175°C). The oil needs to be hot enough to brown the breadcrumbs quickly, without burning them.

5. Fry the Schnitzel

Carefully place the breaded pork chops into the hot oil. Fry them for 2-3 minutes per side, until they are golden brown and the pork is cooked through. This method of shallow frying gives the schnitzel a nice, even color and ensures that the coating is crispy.

6. Rest and Season

Remove the schnitzel from the fryer and let them rest on a wire rack. This allows excess oil to drip off. Season the schnitzel with a little more salt while they are still hot.

7. Serve the Dish

Serve the schnitzel with a wedge of lemon. The lemon adds a bright, acidic note that cuts through the richness of the schnitzel.