Classic Pork Schnitzel with Lemon Wedge and Parsley

Place each pork cutlet between two sheets of plastic wrap. Using a meat mallet or a heavy pan, pound the pork until it is about 3-4 mm thin. Season both sides with a pinch of salt and pepper.

Set up your breading station: In one shallow dish, place the flour. In a second dish, whisk the eggs with a pinch of salt and pepper. In a third dish, place the Panko breadcrumbs.

Dredge each pounded pork cutlet first in the flour, shaking off any excess. Then dip it into the egg wash, ensuring it's fully coated. Finally, press it firmly into the breadcrumbs, making sure both sides are well covered.

Heat the vegetable oil in a large skillet over medium-high heat. The oil should be about 1-2 cm deep. Test the oil with a tiny pinch of breadcrumb; it should sizzle immediately.

Carefully place one or two schnitzels into the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy. The internal temperature should reach 71°C.

Once cooked, transfer the schnitzels to a wire rack lined with paper towels to drain any excess oil. Keep warm while you fry the remaining schnitzel.

Cut the lemon into wedges and finely chop the fresh parsley. Serve the hot schnitzels immediately with a lemon wedge for squeezing and a sprinkle of fresh parsley.