Time: 30 min
- 4 boneless pork chops
- Juice of half a lemon
- 1 full lemon (for serving)
- ½ tsp salt
- ½ cup flour
- 3 tbsp water
- 1 egg
- 1 cup breadcrumbs
- 3 tbsp butter
- 3 tbsp vegetable oil
- A bunch of parsley (chopped)
- Arrange the pork chops between two sheets of wax paper or plastic wrap and using a heavy rolling pin or the flat side of a meat tenderizer, pound out the pork chops to about 0,6 cm or ¼-in thickness.
- Season both sides with lemon juice, salt, and pepper.
- Place three separate shallow bowls on the counter. Fill the first one with a combination of flour and pinch of salt. A mixture of lightly beaten egg and water should be in the second one. Third one must be filled with breadcrumbs. (Secret: to reduce the mess, use only one hand in the third bowl). Do this with all pork chops.
- In a large cast-iron skillet or stainless steel frying pan (or something like those two). Fill it with oil for about 0,6 cm or ¼-in and heat it until it reaches about 165ºC or 330ºF.
- Work in batches, frying the schnitzel for about 2-3 minutes on each side, until golden brown, transfer cooked schnitzels to a paper towel-lined plate. While frying, try to keep maintain the same oil temperature.
- Serve immediately, topping with slices of lemon and chopped parsley.