Step 1

Place a pork chop or steak in between two pieces of plastic wrap or in a plastic bag and gently pound it using a mallet or saucepot until it is ¼” thick. Repeat until all the pork has been pounded out.

Step 2

In a shallow, wide bowl, mix the flour with the salt and pepper and set it aside.

Step 3

Using a separate shallow wide bowl, whisk together the eggs, cream, nutmeg, lemon zest, salt, and pepper until combined and set aside.

Step 4

In another shallow, wide bowl, mix the breadcrumbs with the salt and pepper and set it aside.

Step 5

Using your left hand, dredge 1 pounded-out pork chop or steak in the flour, ensuring it is completely covered.

Step 6

Remove any excess flour and then add it to the egg wash bowl, and using your other hand, move it around until it is coated in the mixture.

Step 7

Shake off any excess egg wash and place it next to the breadcrumbs, and going back to your other hand, shake the pan to cover the pork completely while pressing the crumbs in to ensure they are coating it.

Step 8

Place it on a sheet tray lined with parchment paper and repeat the process until all the pork is breaded.

Step 9

Heat the oil and ghee over medium to low heat in a large non-stick frying pan until it reaches 350°.

Step 10

Add 1 to 2 breaded pork cutlets to the hot oil. Make sure they are not overlapping and cook for 2 to 3 minutes or until browned.

Step 11

Flip the pork over and cook for another 2 to 3 minutes. You can baste the pork with the hot oil once you’ve flipped it to help further brown it.

Step 12

Remove the pork and set it on a rack over a sheet tray to drain any excess oil.

Step 13

Repeat the process until all the pork has been cooked, and then serve with lemon wedges and optional minced parsley. Try serving it with a creamy mushroom sauce to make it JägerSchnitzel and with a side of classic German Red Cabbage.