Traditional German Pork Schnitzel

Steps

1. Place the pork chops between two sheets of plastic wrap and pound to about 1/4 inch thickness using a meat tenderizer.
2. Season both sides of the pork with salt and pepper.
3. Set up three shallow bowls: one with flour mixed with 1 teaspoon salt, one with beaten eggs, and one with breadcrumbs.
4. Coat each chop in flour, then egg, then breadcrumbs, covering both sides and edges. Shake off excess crumbs. Fry immediately without letting them sit.
5. Heat oil to about 330°F (165°C) in a pan, using enough oil for the schnitzels to float freely.
6. Fry the schnitzels for 2-3 minutes per side until deep golden brown.
7. Transfer to a plate lined with paper towels to drain excess oil.
8. Serve immediately with lemon slices and parsley, alongside French fries, Spätzle, or German potato salad and a green salad.