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Place 2 eggs in a shallow bowl and beat together
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Take 2 dinner plates and place the panko on one and the flour on another. Season the flour well with salt and pepper.
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Place the pork between two sheets of cling film and pound until they are around ½ a cm in thickness. I use a rolling pin to pound but a mallet is even better if you have one!
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Dredge the pork through the flour, then dip into the egg, and then into the panko crumb and coat well.
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Place 2 tablespoons of olive oil and 1 tablespoon of butter in a large frypan and turn onto a medium high heat. We are cooking the pork in two batches.
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Cook 3 schnitzels at a time, for around 3 minutes each side. Flip and cook the other side. Turn heat down if the oil gets too hot and starts to smoke.
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Once cooked take out of the pan and place on a paper towel while you do the next batch. You can transfer to a warm oven to keep warm if you prefer.
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Repeat with the next batch, adding more oil and butter to the pan.
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Once cooked, season with flakey salt, serve with lemon wedges and your favourite sides.