Step 1

Slice pork chops in half, lengthwise. Pound the pork cutlets to about ¼ inch thickness using a meat mallet or heavy skillet.

Step 2

Place flour into a shallow dish and mix in salt and pepper. Beat the eggs in another shallow dish and the breadcrumbs into a third dish.

Step 3

Line a rimmed baking sheet with parchment paper. Line a second baking sheet with a wire rack topped with paper towels and set aside.

Step 4

Dredge pork cutlets in flour. Dip into the egg, coating both sides, and then dredge through breadcrumbs.

Step 5

Place on the lined baking sheet in a single layer with space in between.

Step 6

Heat vegetable oil in a heavy bottom skillet over high heat using a fry thermometer, heating to 350°.

Step 7

Fry breaded pork cutlets a few at a time, turning after about 2 minutes.

Step 8

Turn and continue to cook another 2- 3 minutes or until pork reaches 145° using a digital meat thermometer.

Step 9

Remove schnitzel from the oil when cooked through to the paper towel lined wire rack.

Step 10

Serve schnitzel with a squeeze of lemon juice and garnish with parsley.