Pork Schnitzel Recipe

Place the pork between two sheets of plastic wrap and using the flat side of a meat tenderizer, pound the pork into thin chops (if desired). You can choose to skip this step, but the pork will not be as tender if it is not pounded.

* Season the pork lightly with salt & pepper. You can choose to use garlic salt instead of salt, if desired.
* Create three bowls: one with flour (add a little salt/pepper), one with the beaten eggs (add a little salt/pepper, and one with the breadcrumbs.
* Line a plate with wax paper, have one or two sheets of wax paper set aside so you can use it in between the pork.
* Setup a plate/platter with paper towels to drain the pork.

Using tongs, dredge the pork slices in the flour, then dip the pork into the eggs (coating well) and next dip the pork into the breadcrumbs, flipping over to coat completely with the breadcrumbs. Place the pork (that has been dipped in eggs and breadcrumbs) onto wax paper and once all the pork are dipped, cover with plastic wrap and refrigerate for at least 1 hour. If you skip the refrigeration step, the breadcrumbs will likely not stick during the frying process.

* Once you've refrigerated the pork, heat up oil in a frying pan. I usually use a chicken fryer that is about 2 inches deep. I put a thin layer of oil on the pan, about 1/4 inches.
* Heat the oil on medium to medium high (depending on the temperature of your store) until the oil reaches 325-350 degrees. The goal is to keep the oil right around 325.
* Fry the pork for about 3-4 minutes per side. If you have thicker pork chops, you may need longer and you may need to add more oil between batches.
* Be sure to test the temperature of your pork. The safe temperature should be 145 degrees.
(If your pork is browning too fast but isn't cooked all the way through, you can put the partially cooked pork in the oven at 350 degrees for 10-15 minutes to finish the cooking)

Remove the pork from the oil and drain onto paper towels.