Pan-Fried Pork Schnitzel

Step 1

If using pork shoulder, slice it against the grain into pieces roughly 1/4-inch thick (so thin you can almost see through them); this keeps the meat tender.

Step 2

Lay each cutlet between two sheets of plastic wrap or inside a resealable bag, then pound it with the flat side of a meat mallet or the bottom of a heavy skillet until it is 1/8-inch thick and even all over.

Step 3

Sprinkle salt and pepper on both sides of each pounded cutlet, then set them on a clean plate.

Step 4

Pour flour into a shallow bowl, whisk the egg into another shallow bowl, and pour panko into a third shallow bowl.

Step 5

Coat one cutlet in flour by placing it flour-side down, then flipping and pressing so both sides are evenly dusted; tap off any excess.

Step 6

Dip the floured cutlet into the egg, coating both sides, then lay it into the panko and press gently so the breadcrumbs stick all over.

Step 7

Transfer the breaded cutlet to a clean plate and repeat steps 5 and 6 with the remaining cutlet.

Step 8

Heat olive oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 9

Slide both breaded cutlets into the hot oil and cook without moving them for 3 to 4 minutes, until the bottom is golden honey-brown.

Step 10

Using tongs, flip each cutlet and cook the other side for 2 to 3 minutes, until it is also golden honey-brown and the internal meat is cooked through.

Step 11

Transfer the schnitzel to a plate lined with paper towels to drain any excess oil, about 1 minute.

Step 12

Cut the lemon in half lengthwise, then cut each half into two wedges and place one on each plate alongside the schnitzel.