German

Instructions

1. Place pork loin chops between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin until about 1/4 inch thick.

2. Set up three shallow dishes: one with all-purpose flour, one with beaten eggs, and one with a mixture of breadcrumbs, salt, black pepper, and paprika.

3. Dip each pork chop into the flour, coating both sides evenly and shaking off excess.

4. Dip the floured pork chops into the beaten eggs, allowing excess to drip off.

5. Coat the pork chops with the seasoned breadcrumb mixture, pressing gently to adhere.

6. Heat vegetable oil in a large skillet over medium-high heat. Add breaded pork chops in batches to avoid overcrowding.

7. Cook each side for 4-5 minutes until golden brown and cooked through.

8. Slice the lemon into wedges for serving while pork cooks.

9. Transfer cooked schnitzels to a paper towel-lined plate to drain excess oil.

10. Serve hot, garnished with fresh parsley and lemon wedges. Optionally serve with warm potato salad or creamy mashed potatoes.