Set up dipping and dredging station: 1 flat pan with slightly beaten eggs and another flat pan for the panko crumbs, flour, onion and garlic powder, salt and cayenne; combine well
Using a sharp knife, cut the pork cutlet in lengthwise; lightly season cutlets with salt and pepper on both sides
Heat a heavy bottomed skillet with 1 cup oil on medium to medium-high
1 cup oil
Dip each cutlet into eggs, then dredge it in the panko crumbs; make sure both sides are well coated; add panko coated cutlet to hot oil. Do not move the cutlet until it has browned on the bottom
1 lb. boneless pork chops
Repeat process; work in batches; if the cutlets start to get too brown, pour the old grease into the trash, wipe out pan with paper towels, and add fresh oil; repeat until all cutlets are done. (Have a cooling rack nearby so as each cutlet can drain; tent cooked cutlets with foil or place on a baking sheet in a 200°F oven -don't cover with foil)
Lemon Butter Sauce Preparation
In a skillet on medium heat, melt butter; whisk in cornstarch; remove from heat; allow to cool a few minutes; add lemon and stir well; season for salt
8 oz. butter, 2 tablespoons cornstarch, 2 large lemons, salt to taste
Drizzle lemon butter sauce over pork schnitzel and serve
Notes
This recipe is for four cutlets cut in half, eight total pieces of protein
Cook them in batches, 3-4 at a time, depending upon the size of your skillet and burner
Pork should be cooked to an internal temperature of 145º F
A note about yield and servings:
I used four small cutlets (about 2" x 4") and sliced them lengthwise for a total of 8 small pieces.
I served two sides with the pork schnitzel and my husband had 3 pork pieces; keep this in mind if you're serving a larger group
There's not much shrinkage on pork cutlets due to the fact that they're so lean in fat