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 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
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
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; cover cooked cutlets with foil).
Lemon Butter Sauce Preparation
In a skillet on medium heat, melt butter; whisk in cornstarch; add lemon and stir well; season for salt
Drizzle lemon butter sauce over pork schnitzel and serve
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