Directions

1. 1

   Place one pork chop between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the chop until it reaches a thickness of 1/8 to 1/4 inch. Transfer to a clean plate and repeat with the remaining three pork chops, reusing the plastic wrap as needed.

2. 2

   Set up three shallow bowls or baking dishes. Pour the flour into the first bowl. In the second bowl, whisk together the eggs, garlic powder, and kosher salt until fully blended. Pour the panko bread crumbs into the third bowl.

3. 3

   Pour about 1/4 inch of canola or vegetable oil into a large, high-sided skillet and heat over medium-high heat until the oil shimmers.

4. 4

   Working with one pounded pork cutlet at a time, coat both sides thoroughly in flour, then dip into the egg mixture, and finally press firmly into the panko bread crumbs, ensuring an even coating on all sides.

5. 5

   Once the oil is shimmering, carefully place one breaded cutlet into the hot oil and fry for approximately 2 minutes on each side until golden brown and cooked through (internal temperature of 160°F). If the cutlet browns too quickly or unevenly, reduce the heat slightly. Transfer the cooked cutlet to a plate lined with paper towels. Add more oil as needed and continue frying the remaining cutlets in the same manner.

6. 6

   Transfer the finished schnitzel to a serving platter and serve immediately with fresh lemon wedges on the side.