4 Pork Cutlets

2 Tablespoons Flour

1 Egg, Beaten

1 Cup Bread crumbs

2 Tablespoons Parmesan Cheese

3 Cups Vegetable Oil (or Canola Oil)

1 Lemon

Beat the pork thin. I usually place these inside a ziplock bag to beat thin (that saves a splatter mess, plus makes it easier to coat with the flour). I also used to use the textured side of the beater, but recently I have just used the flat side, since the meat is usually tender enough.

 

Add flour to bag and coat the chops.

 

Beat the Egg in a mixing bowl.  Place pork in the egg, coving both sides with egg.

 

Mix the cheese and the bread crumbs together.  Coat both sides with bread crumbs.  Set aside.

 

Heat oil to 375 degrees.  It's best to have enough oil to submerge the schnitzel (although in the pictures, you can see that I was a little short of that amount).    Flip the schnitzel after 2 minutes (if the oil gets too hot, you will flip sooner).  Continue to cook until internal temperature is at least 168.

 

Set on rack to drain oil.

 

Serve with lemon slice / lemon juice.

If you are going to finish them in the oven, the oven should be heating to 350 degrees. Usually when I make more than 2, I will get the oil hotter (400 - 450) and it takes just 30 seconds to make the bread crumbs form the desired crust (without burning).

Set the schnitzel aside onto a draining rack and then place into a pan for baking.  15 minutes should be enough (again, get the internal temperature to 168).