1 lemon, sliced into wedges
Chopped fresh parsley
- Place the pork chops between 2 sheets of plastic
wrap and pound them with the flat side of a meat
tenderizer until they’re ¼ inch thick. Lightly season
both sides of the chops with salt and pepper. - Lightly beat the eggs in a shallow bowl. Divide
the Parmesan cheese between 2 bowls so you can do a
dry, wet, dry dipping of the chops. - Place a chop in the first bowl of Parmesan, then
dip the chop in the eggs, and then in the second bowl
of Parmesan, coating both sides and all edges. Repeat
with the remaining chops. - Heat the oil to about 330°F in a large cast-iron
skillet. When hot, add the schnitzel two at a time and
fry for 2 to 3 minutes on each side, until deep golden
brown. Transfer the schnitzel briefly to a plate lined
with paper towels. Before making the second batch,
add more oil if needed to maintain about ⅛ inch of oil
in the skillet. Serve the schnitzel immediately with
lemon wedges and sprinkled with parsley. - Store extras in an airtight container in the
refrigerator for up to 3 days. Reheat on a rimmed
baking sheet in a preheated 350°F oven for 5 minutes
or until warmed through.