Pork Schnitzel

Place each pork cutlet between two sheets of plastic wrap or parchment. Using a meat mallet or rolling pin, pound to an even thickness of about 0.25 inch, working from the center outward. Be gentle to avoid tearing.

Set up three shallow bowls or plates: one with beaten eggs, one with flour mixed with salt, black pepper, and paprika, and one empty for finished cutlets.

Heat oil in a large skillet over medium-high heat until shimmering (about 350°F if using a thermometer). Test with a small piece of bread; it should sizzle immediately.

Working one at a time, dip each pounded cutlet into the beaten egg, then dredge in the flour mixture, coating both sides evenly. Shake off excess flour and place on a clean plate.

Carefully place 2 cutlets in the hot oil (work in batches to avoid crowding). Fry for 2–3 minutes on the first side until golden brown, then flip and fry for another 1–2 minutes until the second side is golden and the pork reaches 145°F internal temperature.

Transfer cooked schnitzel to a paper towel-lined plate to drain excess oil. Repeat with remaining cutlets, maintaining oil temperature between batches.

Arrange schnitzel on serving plates. Top or serve alongside lemon wedges, fresh parsley, and your choice of sauce. Serve hot.