Crispy Pork Schnitzel

Step 1

Place one pork cutlet between two pieces of plastic wrap on the cutting board. Using a meat mallet or the flat bottom of a heavy skillet, strike the cutlet firmly and evenly from the center outward until it is about 1/8-inch thick, nearly twice its original size.

Step 2

Repeat with the second pork cutlet, pounding it to the same thickness.

Step 3

Pour the flour into a shallow bowl or plate. In a second shallow bowl, crack the egg, add 1 tablespoon water, and whisk with a fork until uniform and pale. Pour the panko into a third shallow bowl.

Step 4

Remove the plastic wrap from one pounded cutlet and pat both sides dry with a paper towel so the coating will adhere better.

Step 5

Lay the first cutlet on top of the flour, pressing gently so flour coats both sides evenly, then shake off excess flour back into the bowl.

Step 6

Dip the floured cutlet into the egg mixture, turning it to coat both sides completely, then let excess egg drip back into the bowl.

Step 7

Place the egg-coated cutlet on top of the panko and press gently, then flip it and press the other side so breadcrumbs stick firmly to both surfaces. Shake off any loose crumbs and set on a clean plate.

Step 8

Repeat the flour-egg-panko coating process with the second cutlet, then set both breaded cutlets on the plate side by side.

Step 9

Place a 12-inch skillet over medium-high heat and pour in 3 tablespoons olive oil. Wait until the oil shimmers and a small piece of bread sizzles immediately when dropped into it, about 2 minutes.

Step 10

Carefully slide the first breaded cutlet into the hot oil. You should hear an immediate loud sizzle; if not, the oil is not hot enough.

Step 11

Cook undisturbed for 3 to 4 minutes, watching the cutlet through the pan. The bottom surface should turn deep golden brown, the color of caramel candy.

Step 12

Using tongs or a spatula, flip the cutlet carefully and cook the second side for another 3 to 4 minutes until it is the same deep golden brown, then remove to a clean plate.

Step 13

Slide the second cutlet into the oil and repeat, cooking 3 to 4 minutes per side until golden brown and crispy.

Step 14

Transfer the second cutlet to the plate next to the first one.

Step 15

Sprinkle both cutlets with the remaining 0.5 teaspoon salt and 0.25 teaspoon black pepper, dividing evenly between them.

Step 16

Arrange the lemon wedges on the plate alongside the schnitzel. Scatter fresh parsley or dill on top if desired, then serve immediately while the coating is still crispy.