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This classic German dish features thinly pounded pork, breaded and fried to crispy perfection, served with a squeeze of fresh lemon. It’s delicious and sure to become a family favorite!
Place pork loin chops between two pieces of plastic wrap and pound them with a meat mallet until they are about 1/4 inch thick.
Season both sides of the pork with salt and black pepper.
Set up a breading station: place flour in one shallow dish, beaten eggs in another, and breadcrumbs in a third.
Dredge each pork chop first in the flour, then dip into the egg, and finally coat with breadcrumbs, pressing to ensure the crumbs stick.
In a large skillet, heat vegetable oil over medium-high heat until shimmering.
Fry the breaded pork schnitzels in batches for about 3-4 minutes per side, or until golden brown and crispy.
Remove from the skillet and drain on paper towels.
Serve immediately with lemon wedges to squeeze over the top.
