Schnitzels come in a multitude of varieties. This one is the most basic, but it can be used with other meats and sauces. Schnitzels typically take some practice, and laying out everything needed in advance is a must. Ideally you want the breading to not adhere to the meat itself, but still become a crispy golden brown. Like cooking all breaded pan fried foods, a good set of tongs is necessary.

Ingredients:

3 cups bread crumbs

1 cup flour

4 pork filets or boneless pork chops

3 teaspoons kosher salt

2 teaspoons pepper

1/2 teaspoon garlic powder

canola or vegetable oil

4 large eggs

parsley

Lemon (optional)

Rub some salt into each side of the pork chops and place between 2 layers of plastic wrap. Use a mallet to pound each of the pork chops to a thickness between 1/4 and 1/2 inch.

Whisk the eggs thoroughly in a medium sized bowl. Mix the bread crumbs, flour, salt, pepper and garlic powder in a container with a flat bottom. Place the bread crumb container nearest the stove, and the bowl with the eggs after it.

Set the stove to a medium/low heat. In a large skillet, place enough oil to just cover the bottom.

Place one piece of pork in the eggs, and flip it with thongs coating all sides. Then quickly move it to the bread crumb mixture. Quickly flip it, and coat all sides.

Place the coated pork chop into the skillet. Wait 4-5 minutes before flipping. Only flip once using tongs. Once the internal temp is 150 degrees, remove from the skillet and repeat.

Serve with a slice of lemon and parsley.