German-Style Crispy Pork Schnitzel (4 Servings)

Place four pork cutlets between sheets of parchment and pound evenly to about 0.8cm thickness with a mallet or rolling pin.

Distribute 1/2 tsp salt and 1/4 tsp pepper evenly over both sides of all four cutlets.

Prepare three dishes: 3/4 cup flour, two beaten eggs and 1 1/2 cups panko breadcrumbs.

Dredge each cutlet in flour, shake off excess, dip in egg, then press firmly into panko. Repeat for all four.

Pour neutral oil to about 1.5cm depth in a sturdy deep-sided skillet and heat over medium-high; do not overfill the pan.

Place two cutlets at a time without overlapping and shallow-fry for about three minutes until golden; turn carefully.

Fry the other side about three minutes, then insert a food thermometer from the side into the thickest portion and check for at least 63°C; cook longer if necessary.

Transfer the cooked cutlets to a clean rack or plate and rest at least three minutes. Cook and rest the remaining two cutlets the same way.

If using lemon, cut one into four wedges and serve alongside. Refrigerate leftovers within two hours, use within 3–4 days and reheat to 74°C.