Method

1. 01

   Prepare the Pork5 min

   Place each pork cutlet between two sheets of plastic wrap. Using a meat mallet, pound each cutlet evenly to about 1/4 inch thickness. Aim for a consistent thickness to ensure even cooking. Season both sides of the pounded cutlets lightly with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

2. 02

   Set Up Breading Station3 min

   Prepare a three-station breading setup. In the first shallow dish, place the all-purpose flour. In the second shallow dish, whisk the two large eggs with 1 tablespoon of water until well combined. In the third shallow dish, place the panko breadcrumbs, seasoning them with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, mixing well.

3. 03

   Bread the Cutlets7 min

   Working with one cutlet at a time, first dredge it in the flour, shaking off any excess. Next, dip it completely into the egg wash, ensuring it's fully coated, then let any excess drip off. Finally, transfer the cutlet to the panko breadcrumbs, pressing firmly to ensure the breadcrumbs adhere well to all surfaces. Place the breaded schnitzel on a clean plate or baking sheet.

4. 04

   Heat the Pan4 min

   Heat the vegetable oil in a large, heavy-bottomed skillet or cast-iron pan over medium-high heat until shimmering, about 3-4 minutes. The oil should be hot enough that a drop of water sizzles immediately. Add the butter to the hot oil; it will melt quickly and slightly brown, adding flavor.

5. 05

   Pan-Fry the Schnitzel8 min

   Carefully place 1 or 2 schnitzel into the hot oil, ensuring not to overcrowd the pan. Cook for 2-3 minutes per side, or until deeply golden brown and cooked through. The internal temperature should reach 145°F (63°C). The breading should be crispy and puffy.

6. 06

   Rest and Serve3 min

   Transfer the cooked schnitzel to a wire rack set over a paper towel-lined baking sheet to drain excess oil and keep them crispy. Repeat with any remaining schnitzel, adding more oil if needed. Serve immediately with fresh lemon wedges for squeezing over and a sprinkle of chopped fresh parsley.